Follow these steps for perfect results
pheasant
whole
salt
pepper
Make an incision down the skin of the pheasant's back, from the head to the tail.
Carefully remove the meat from the bone, leaving the skin intact.
Remove the wings and legs from the pheasant.
Dice the removed pheasant meat into small pieces.
Spread the pheasant skin flat on a clean surface.
Season the pheasant skin with salt and pepper.
Set the seasoned pheasant skin aside.
Expert advice for the best results
Use kitchen shears to make the initial incision for easier boning.
Save the pheasant bones to make a flavorful stock.
Everything you need to know before you start
15 minutes
The pheasant can be boned and diced a day ahead.
Serve the diced pheasant on a bed of wild rice with a sprig of rosemary.
Serve with roasted root vegetables.
Pair with a glass of Pinot Noir.
Earthy and fruity notes complement the pheasant.
Discover the story behind this recipe
Historically a game bird served at feasts.
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