Carving Pheasant Meat
Place your fork firmly in the centre of the breast of this large
game bird and cut deep slices to the bone at figs. 1 and 2; then
take off the leg in the line from 3 and 4, and the wing 3 and 5,
severing both sides the same. In taking off the wings of the pheasant, be careful
not to cut too near the neck; if you do you will hit upon the neck-bone,
from which the wing must be separated. Pass the knife through the
line 6, and under the merry thought towards the neck, which will
detach it. Cut the other meat as in a fowl. The breast, wings and
merry-thought of a pheasant are the most highly prized, although
the legs are considered very finely flavored. Pheasants are frequently
roasted with the head left on; in that case, when dressing them,
bring the head round under the wing, and fix it on the point of
a skewer.

Pheasant Meat Diagram
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