Fans of eating a wild bird sooner or later ask themselves: "How to pluck a pheasant?". Of course, there are specially trained people for whom this process is clear and familiar. But how to act for those who are faced with this task for the first time? Let's try to figure it out together.
Standard method of tweaks
First of all, you need to remember that the pheasant has a very distinctive structure from domestic birds. The method of processing this delicacy has its own nuances. They must be taken into account in order not to spoil the carcass. There is one standard method of picking pheasant at home, which should not be difficult. We will consider it.
The plucking procedure begins with the removal of large feathers. If you plan to cook the whole bird, remove the feathers with extreme caution. It is recommended to pull out one feather. The hard work is due to the fact that the pheasant has a rather delicate skin. With rough jerks, it can be damaged, which will complicate its roasting.
Is it possible to pour boiling water?
If during the initial processing of boilers you doused the carcass with boiling water, then in the case of a pheasant this is not the case. The only exceptions are those birds that were frozen along with feathers. In this case, hot water will help achieve room temperature of the body. Feathers, which sit firmly, are removed against the growth of hair, and those that are located on the neck - in the direction. Use tweezers to remove small hairs.
Getting rid of large feathers, you will find a layer of fluff. You can get rid of it with the help of singing, using a conventional lighter or other similar device. Do everything very carefully. Overworked, you can burn the skin, which can not be done. After these simple actions, the carcass is rinsed in clean water. If everything is done carefully, the bird will not spoil and its taste will be preserved.
Experienced hunters claim that pre-frozen pheasant plucks much faster and easier.. The fact is that the meat of wild birds has a higher density than domestic. Freezing reduces fiber retention, making meat more tender. Consequently, the longer the carcass freezes, the tastier it is.