How to Pluck and Gut a Pheasant TA Outdoors

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Rating: 4.0; Vote: 1

There is nothing more satisfying than cooking what you have just shot. Here George Goddard shows the traditional way of plucking and preparing a Pheasant for the oven, giving you all the best tips. Prepared in this manner the skin retains natural fats to give the meat a better flavour. Subscribe for more Shooting, Bushcraft, DIY and Fishing videos
Date: 2019-09-10

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Comments and reviews: 2

Horses Xoxo
So I go beating, and I had a bird the other day thats neck had been snapped, but when I stumbled over a rock it started flapping. Its wing was quite clearly broken, but I wasnt quite sure it was dead. Wrung its neck again and it didnt flap, but when I was walking it would flap. I know its probably nerves, but still I was very confused.
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Valentijn Bijman
i dont shoot pheasants, i find them to beautifull and were life there a bit rare. We hunt on hare and ducks, can you make a review on how to prepare a hare?
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