See below ingredients and instructions of the recipe
2 lg Pheasants (about 2 1/2 --
-- pounds each) --
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