How to pluck pheasants?

[strictlovingmum]

Hello,

I have been given four pheasants whole, feathers, heads the lot, what is the easiest way to pluck them and prepare them for cooking?
I am not squeamish at all I just don't know how to prepare them, I have a very good recipe for terrine.

TIA.

How fresh are they? Easier to pluck them after a day or so hung up outside. Then hold the head firmly, and then pull the feathers out between your thumb and the flat of your first finger. Its tidiest to do outside, and working in a bin bag. If you end up with little fluffy bits left, then a quick run over with a blow torch.

You then need a cleaver or heavy knife and a small sharp knife. Chop feet off, then head, then use small knife to cut round the anus in a large triangle and then pull all the bits out.

Start plucking at one end and work your way down. Easier than plucking random tufts of feathers. Also don't be too rough with the feathers, as the skin can break quite easily.
Then what CMOT said about heads and feet.
I found it easiest to take wings off with a sharp.pair of scissors.

Are you only plucking pheasants for the pheasant plucking fun?

(Sorry that's not very helpful is it?)

Thank you ladies, I have hang them down in the cellar, I got them yesterday, so Should I leave them down there till tomorrow and then pluck them?
No MardyBra I will turn them into a terrine and freeze it for christmas.

Don't bother plucking them. The only place that there is meat is the breasts.
After you have hung them cut off the breast meat only.

A technique I've seen work on chickens - to get the quills out of the skin - is holding it over a gas ring, so the "goosebump" reflex eases and you can get the quill out easily.

good vids on youtube for this, sorry i cant link, but we just followed the vid

But the carcass makes a great stock. So yes, pluck away. Then simmer the carcass + carrot+ onion and you have s superb base that can be frozen.

Don't forget to look out for shot.

No don't pluck! I got 2 last year & asked my neighbour. Pluck a few feathers at the bottom of the chest and then use scissors to cut the skin up the middle. Then skin it- pull all skin and feathers off at once. Much easier.
Then take out innards, (watch out for the corn in the gullet bit).
I cooked mine in slow cooker in lots of red wine. Yum