pheasant legs

Walkathon

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Joined
Sep 10, 2013
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1,356
Location
Central Minnesota
I usually just cook my pheasant legs in chicken stock at the lowest simmer I can manage, covered in a pot and left over the heat for about 3 hrs. I pull the tendons out of the lower leg and debone everything. Literally falling off the bone at that point. At the end, I have boneless leg meat and chicken/pheasant stock. I use the whole lower half of the pheasant for this. I take a lot of time cleaning out the kidneys (I think) out of the pockets on the inside along the backbone before cooking.

I also fillet off the breast meat and throw the remaining breast bone with wings attached in the pot as well. Quite a bit of meat still on this part of the bird after filleting off the breast meat. All of it gets deboned. Simple, but I end up salvaging a lot of meat.
 

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