Pheasant crowning machine

[oxfordshirestalker]

I've just come across this device which looks pretty clever and is a quick way of crowning out pheasants. It seem outrageously expensive for what it is though (£5-600!!!). Has anyone tried making one? I'd be interested in any designs for a similar device if anyone has any!
Thanks

Pheasant Crowner

The new pheasant crowner is a precision made piece of engineering. Just what the shooting fraternity has been waiting for- reasonably priced- quick processing. The machine can process a pheasant or…

www.solwayfeeders.com

 

[Essex stalker]

lay the pheasant on its back on the ground with wings open, legs towards you. Stand one foot on each wing, grab the legs and pull, you will get the same result. Lots of videos of doing it this way online

 

[OJL1991]

lay the pheasant on its back on the ground with wings open, legs towards you. Stand one foot on each wing, grab the legs and pull, you will get the same result. Lots of videos of doing it this way online

Was just going to put the same.

 

[enfieldspares]

With pigeons it's just two fingers under the breast bone and a good pull. I've never tried the two feet and pull the legs with pheasant as I've always dressed my birds at home and done a full pluck. But I might try it. Thank you. Does it mean that you also get the legs off too?

 

[OJL1991]

With pigeons it's just two fingers under the breast bone and a good pull. I've never tried the two feet and pull the legs with pheasant as I've always dressed my birds at home and done a full pluck. But I might try it. Thank you. Does it mean that you also get the legs off too?

And the claws.

 

[old keeper]

That's a lot of money when as has already been said you have two hand and two feet!

I always found that if you can do then when they're warm it works even better.

 

[Woodsmoke]

Don't do it like this . . .



I always find this method to be quite distasteful, I'm afraid. A bit like seeing someone spinning a bird by its neck to dispatch it. Quite disrespectful, if I'm honest. I think anything destined for the table needs to be treated with bit of respect, and standing on it appalls me. And a chef should bloody well know better!

Seeing such lack of respect for quarry is one of the main reasons I gave up pheasant shooting.

 

[Rob-E]

I’ve tried it the standing on wing method it works but like above I don’t like it.

I actually skin mine, it’s a hell of a lot easier than plucking them as it comes off as one.
A quick scoop out of the cavity and you have a whole bird. Or at that point you can cut the breasts and legs off if you’re not doing a full bird.

 

[pezz69]

I’ve tried it the standing on wing method it works but like above I don’t like it.

I actually skin mine, it’s a hell of a lot easier than plucking them as it comes off as one.
A quick scoop out of the cavity and you have a whole bird. Or at that point you can cut the breasts and legs off if you’re not doing a full bird.

I find skinning them as you describe much easy and cleaner than the above techniques.

 

[enfieldspares]

Well everyday a schoolday. I had never heard of such a method. I don't think I'll be doing it but thank you for the video. I think however an EHO would have kittens if they say such practice in an establishment preparing or serving food.

 

[Pedro]

I haven't done it this way before although I was aware of it. If I don't want to pluck them (which is usually the case, I'm old enough already) I'll simply remove the breasts with a knife. But I'm not sure it shows disrespect really. Simply a way to harvest the best meat from the bird, which are the breasts.

But somehow, parting with the thick end of £600 to do the job that either your own limbs or a knife can do probably just as quickly is not something I shall entertain.

 

[Smellydog]

And the claws.

They are the best bits

 

[jubnut]

Don't do it like this . . .



I always find this method to be quite distasteful, I'm afraid. A bit like seeing someone spinning a bird by its neck to dispatch it. Quite disrespectful, if I'm honest. I think anything destined for the table needs to be treated with bit of respect, and standing on it appalls me. And a chef should bloody well know better!

Seeing such lack of respect for quarry is one of the main reasons I gave up pheasant shooting.

I like the way the guts are dragged over the freshly skinned breasts. Not only crowned but seasoned at the same time.

Another method that might produce an equally clean carcass would be to carefully, slowly so as to get it just right, run over the pheasant with the driver side front wheel of your car. If you get the right spot all the entrails should shoot out the back and the breasts should shoot out the front.

Lay the pheasant on a cardboard box first to stop any gravel getting all in the meat.

Quick wash and bob's your uncle.

 

[finnbear270]

Just wondering how many jaw lathe chuck I would need.

 

[hignet]

for that sort of money buy a second hand plucking machine one of the best bits of kit i ever bought its saves hours sitting with a bucket full of feathers also one of the best parts of the bird is the crispy skin

 

[hairycow]

What did you pay for your second hand plucking machine as I’m thinking of getting one.
i have seen the crowning device used on a shoot at willy wardmans at new maske Once, it worked well but I wouldn’t pay £500 for one.

 

[Pedro]

I guess it's something to consider if you are doing them on an industrial scale.

 

[hignet]

Got a Bingham dry plucking machine last year on Ebay for £450. Usually pluck 150/200 duck and pheasant a year for myself and friends.saves a lot of time personally prefer to roast birds with the skin on