Boning the Pheasant and Removing the Meat

1. 1

   Carefully bone the pheasant, begin by making an incision down the skin of the back, from the heat to the tail.

2. 2

   Remove the meat until the bird is bare leaving the skin intact.

3. 3

   Remove the wings and legs.

4. 4

   Dice the removed meat and set aside.

5. 5

   Spread the skin flat and season with salt and pepper.

6. 6

   Set the skin aside.

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