This month we will be learning how to bone and roll a pheasant using Dunninghams stuffing mix and springnet.
The first thing we will need to do after the pheasant has been hanging for a while is to pluck it.
Your pheasant should be hung in a chiller until you can pull the feathers out easily, this should take around a week and will increase the flavour.
Step No 2:
Once your pheasant has been plucked you will need to gut it, remove the feet and head, and take off the wings.
Step No 3:
Now that the pheasant has been prepared we can start the boning process, the first step is to mark either side of the tail and cut down the middle of the back all the way to the neck.
Step No 4:
From here we need to take one side of the meat off the frame. Simply follow the frame down to the bottom of the breasts.
Step No 5:
Once that has been done you will need to do the same to the other side, then removing the frame is as easy as pulling the frame out from in between the breasts which should be the only thing holding it there.
Step No 6:
The only bones that should be left in the pheasant should be the leg bones, simply cut either side of the leg bones then cut down the back to remove them.
As with all game birds there are multiple bones in the in the bottom of the leg so we need to make sure we get them all out.
Step No 7:
Here we have our Dunninghams stuffing mix. All you have to do is add water and its good to go.
Once you have the stuffing to the right consistency just place however much stuffing you like in between the breasts then fold the breasts together and wrap the boneless legs up and around the thin end of the breasts. This should make your roast nice and even.
Step No. 8
This is what your roast should look like, now all we have to do is put some springnet around it to hold it in place.
Using a Dunningham net loader or you can use a piece of plumbing pipe or something similar to put your springnet over, tie off one end then feed your roast through making sure to keep the springnet tight. If you have a large roast you can wet the sides of your pipe so the roast will go through easier.
Here we have it, our pheasant roast ready to go!
The Old English Stuffing from Dunninghams is awesome and i use this stuffing for the majority of my roasts whether its wild pork, chicken, beef of wild birds