Boning the Pheasant and Removing the Meat
- 1 whole pheasant, about 3 pounds
Carefully bone the pheasant, begin by making an incision down the skin of the back, from the heat to the tail. Remove the meat until the bird is bare leaving the skin intact. Remove the wings and legs. Dice the removed meat and set aside. Spread the skin flat and season with salt and pepper. Set the skin aside.
Recipe courtesy of Emeril Lagasse