Carving Pheasant
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Carving pheasant made simple 🙂 that’s what the following cooking school teaches.
Here you will find the relevant steps for cutting up roasted wildfowl.
You need a sharp knife, then I can guide you step by step.
After studying the cooking school, you’ll also be able to expertly carve roast chicken, roast duck and roast goose.
Follow this guide…
Good luck!
Carving Pheasant Step 1: Prepare
Prepare the pheasant and place it on the kitchen board, lukewarm or cooled.
Step 2: Cut the Clubs
Cut between breast and legs up to the joint.
Step 3: Cut At the Sternum
Fold the incised legs away from the pheasant breast.
Cut the pheasant breasts on the left and right side of the sternum.
Step 4: Carve the Pheasant Breast
Carefully cut the first pheasant breast along the bone.
Step 5: Carve Second Pheasant Breast
Cut off the second pheasant breast in the same way.
Step 6: Take Off the Clubs
Remove the legs from the pheasant by making an incision, starting at the end of the wings on both sides.
Provide Pheasant Breasts And Legs
Set aside the rendered pieces of meat from the pheasant for further use.
Provide Pheasant Bones, Carcasses
Chop the remaining pheasant carcass into small pieces and set aside for roasting.
I will show you how to prepare the pheasant sauce elsewhere.
Prepare the pheasant side dishes, you will find recommendations in the recipe.
Video Carving Pheasant
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