Freezing whole pheasants

[Sol]

Is there anything really against this, I imagine just gut the bird, trim the wing, take the tail feathers out and go plop it in the freezer?

I took more than I can handle/be bothered plucking last night there currently taking up a lot of space in the fridge, plus its a wine fridge It dries things to a crisp if left so long (would be good for aging lmo)

 

[jall55]

Breast them out - can do 20 in tens mins

 

[Scotty99]

+1 for just breasting out, very quick to do and has the best meat, the rest of the bird is pretty useless.

 

[Tim.243]

Is there anything really against this, I imagine just gut the bird, trim the wing, take the tail feathers out and go plop it in the freezer?

I took more than I can handle/be bothered plucking last night there currently taking up a lot of space in the fridge, plus its a wine fridge It dries things to a crisp if left so long (would be good for aging lmo)

Skin them takes with practice 5 mins garden prune cut the wings feet neck scoop out the bowl wash leave to drain
freeze. Add bacon on top of the breast cook in air fryer

 

[Cyres]

Agree take off breasts and legs which are incidentally good in a casserole.
D

 

[camodog]

Agree take off breasts and legs which are incidentally good in a casserole.
D

Absolutely agree with this. After filleting the breasts I pare off just the upper thigh meat, not the 'sinuey' (that a word...?) lower thigh. Perfect and delicious in casseroles.

 

[Brno2e]

We now always brest them, then brine them, rinse and dry them and cold smoke them over apple, pear or cherry wood.
They then get vac packed and frozen.
They take up a lot less space in the freezer and are moist when cooked too.
Duck breast done the same over cherry dust is ace too.

 

[JockStalk]

Skin don’t pluck, life is too short. If freezer space limited then breast them, otherwise I’d freeze whole.

 

[Morkai]

+1 for just breasting out, very quick to do and has the best meat, the rest of the bird is pretty useless.

I would do this, and then if you can be bothered, skine them, roast off the carcases and make a stock, reduce it and freeze.

 

[Tony Morgan]

So many lazy people, I'm astonished!
Of course it's a good idea to pluck, dress, roast or freeze whole! Leaving the skin on makes a big difference. You've never had pheasant at it's best if you haven't roasted it.

 

[Morkai]

So many lazy people, I'm astonished!
Of course it's a good idea to pluck, dress, roast or freeze whole! Leaving the skin on makes a big difference. You've never had pheasant at it's best if you haven't roasted it.

It is good with the skin on, but the skin can tear quite easily. Same with pigeon.

 

[AGR]

So many lazy people, I'm astonished!
Of course it's a good idea to pluck, dress, roast or freeze whole! Leaving the skin on makes a big difference. You've never had pheasant at it's best if you haven't roasted it.

I have to agree, that's what I usually do with hen pheasants. Cock birds I breast out, dice for curries etc., or cut into thin strips, stir a bit of cranberry or similar, dip in breadcrumbs, sometimes twice, and there you have, Kentucky fried pheasant.

 

[Fabnosh]

Agree with all the above but, if you have the time, I’d also confit the legs and stock the rest. So much flavour would be wasted binning everything but the breasts.

FN

 

[Tony Morgan]

It is good with the skin on, but the skin can tear quite easily. Same with pigeon.

Good plucking technique can avoid tearing, but it's purely cosmetic anyway.

 

[Heym SR20]

Phaesants - breast them, make curry base Add phaesant. Cook, dispose of the hard rubbery bits and eat.

 

[Scotty99]

I would do this, and then if you can be bothered, skine them, roast off the carcases and make a stock, reduce it and freeze.

Yes skinning is the other option fairly quick to do and gives you options for using the rest of the carcass, soup, stock or casserole. I used to pluck the birds back in the day but that takes far too long.

 

[AGR]

I used to pluck the birds back in the day but that takes far too long.

Hens are easier and practice makes it quicker!

 

[Hook'N'Bullet]

Yes skinning is the other option fairly quick to do and gives you options for using the rest of the carcass, soup, stock or casserole. I used to pluck the birds back in the day but that takes far too long.

Wait until you butcher a deer!

 

[Freeforester]

Yes skinning is the other option fairly quick to do and gives you options for using the rest of the carcass, soup, stock or casserole. I used to pluck the birds back in the day but that takes far too long.

To be time poor is indeed to be poor. I won’t be available this evening - the snow has begun and I have my last appointment of the day arranged, with this bird anyway.
The roast squash, peppers and garlic await the crumbled feta…