Pheasant drum sticks

[The Singing Stalker]

So we managed to get a load of pheasants this year, haven’t been able to get any for a few years.
Now, I’m not into plucking so it is skin the breasts off, then legs off. After that, don’t think there is anything worth keeping.
So we started experimenting, and so far, think 6 out of 10.
The breadcrumbs were ok, but not getting the spices through.
We think, maybe deep frying isn’t the best, so next time, we are going to try the air fryer, see how we get on.

We will crack it. Have to. Got a loads drumsticks.
Anybody doing kfc style pheasant drumsticks?

 

[Bo Diddley]

Put all the drumsticks/thighs into a Berco boiler and simmer until the meat is soft enough to flake off, carefully sift all the splintered bones and shot from from the meat, then make some nice pies with supermarket pastry, include a nice creamy leek sauce with it, fill the freezer up with these

 

[Tony Morgan]

Whatever you do with them, it will be improved by removing sinews. Nick skin around knee joint, twist lower leg sideways in both directions and then pull hard.

 

[jimmer.13]

Every year one shoot I go to we keep back a stack of birds from the cock day.
This year four of us on a production line. Got a decent plucking machine so mostly try and do as many oven ready as possible. I was shown years ago a tip to get the best from your drum sticks. Basically a flat metal bar with a notch drilled in the end leaving about a 6mm gap and secured firmly to a table. Once plucked skinned whatever, the leg goes into the notch just below the knuckle (foot end) and is pushed firmly with the flat of your hand partially snapping the leg. Holding onto the drum stick pull down firmly and the foot end catches in the notch and draws out all those nasty tendons leaving you a clean drumstick.
I tend to slightly blanch them in a marinade or stock for a few minutes in the oven and let them cool. Then into the seasoned flour egg wash then bread crumbs. Double dip sometimes.
Air frier is good but a steady deep fry in lard is for winners.

 

[weblyish]

I do Vietnamese style pho noodle soup when I can't deal with plucking them.

Stock made from what bones I can recover without a lot of effort and not too smashed up

Decent amount of ginger/fish sauce/lemongrass/chilli
etc

Thigh/drumstick poached in it 20 min
Fresh veg and noodles

 

[TringSaint]

So we managed to get a load of pheasants this year, haven’t been able to get any for a few years.
Now, I’m not into plucking so it is skin the breasts off, then legs off. After that, don’t think there is anything worth keeping.
So we started experimenting, and so far, think 6 out of 10.
The breadcrumbs were ok, but not getting the spices through.
We think, maybe deep frying isn’t the best, so next time, we are going to try the air fryer, see how we get on.

We will crack it. Have to. Got a loads drumsticks.
Anybody doing kfc style pheasant drumsticks?

Try confiting them and making pheasant rillettes. Very good on a nice piece of toasted sourdough!!

 

[tozzybum]

I make Fajitas with them ,50%pheasant 50%chicken family favourite .
Marinated for at least 6 hours before cooking

 

[Milk no sugar please]

Try confiting them and making pheasant rillettes. Very good on a nice piece of toasted sourdough!!

This man speaks sense. Confit in duck fat

 

[TringSaint]

This man speaks sense. Confit in duck fat

You can also do rabbit the same way.
I had never considered doing rabbit but whilst off skiing once, I popped into a restaurant in a small place called Les Contamines de Montjoie and they had confit du lapin on the menu - had to be tried and was ace.
Just have to watch it getting too salty as there is no fat or skin to protect it.