Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg pheasants (about 2 1/2 -
-pounds eac; h) - -

The Pheasant: =============

With a sharp boning knife, carefully remove each breast half from the
pheasants and set aside. Remove the legs with thighs attached. To bone
each leg-thigh portion, use a sharp boning or paring knife to slit the leg
and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat
away from the bone. Cut through the joint between the leg and thigh,
keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or
pull out thighbone.

Use a cleaver to cut off the knob end of the leg. Scrape meat from the
gone and pull out the bone.

Refrigerate meat, covered. Reserve bones and carcasses for the next
recipe Pheasant Stock.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

NYC Nutrilink: N0^00000
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