| Seperate wings and legs from body - cut through skin and joints. Pull skin off all pieces and scrape off any yellow fat. Cut down either side of the breast bone; gently pull meat away as you keep cutting around the ribs. Remove filmy membrane between 2 parts of each 1/2 breast. Take out the white tendons near the front of each breast piece. Slice or Cube. About 3 cups of meat from a 2 1/2 - 3 lb smoked pheasant. |
