freezing Pheasant whole?

[ferrol]

Forgive the seemingly naive question, but can you freeze pheasant whole, without plucking and drawing? On a local game market the man selling seemed to suggest it could be done.

Thanks

ferrol

 

[Ogri the trog]

Hi Ferol, welcome to BCUK.
As to your question, I have no doubt that it "Could" be done, but I'm not convinced that it should be done - something is telling me that it is very wrong to leave the bird whole whilst frozen and then prepare and eat it months down the line!
I'm open to correction though.

ATB

Ogri the trog

 

[ferrol]

ah so you'd suggest I pluck and draw it then? Then freeze it?

Thanks

 

[rik_uk3]

I would pluck and gut the bird before freezing

 

[faff]

I would always pluck and gut befor freezing.unless I was going to let the hawk have it

 

[ferrol]

better start prep'ing the pheasant then, have 2 to do plus 1 partridge.

My first time too

Deep end... hell yer.

 

[Green Arrow]

Good luck, hope it goes well!
Did my first ones last season not to hard once you get into it!

If it goes wrong and the skin rips up (or you end up with alot of Pheasants to do) you can always skin them or just take the breasts out and freeze them. If you do skin rather than pluck, I would recommend casseroling them rather than roasting them.

 

[fred gordon]

I suppose another way would be to prepare it as per the current Bushcraft mag. i.e. skin it rather than pluck it, much easier, then cut into 4 then freeze it. That way you have much more 'portion control'

 

[P@ul]

If you do wan't to roast a skinned pheasant try laying strips of bacon over the breast. Stops the pheasant drying out and tastes great.

P@ul

 

[ferrol]

OK thanks all for the tips.

 

[pierre girard]

You guys have different ways of dealing with birds in GB. I've always just carried plastic bags while hunting and dealt with the birds (pheasent and grouse) in the field. Dress, strip the skin, part them up, and into the bag. When I get home, I run them under the faucet, back in the bag and into the freezer (unless we cook them right away). Grouse are particularly easy. Stand on the wings and pull the legs, twist off the wings and you're done. Don't even need a knife.

I always skin chickens as well. Much quicker and easier.

 

[rik_uk3]

If you skin it, you loose fat and flavour

 

[Ketchup]

If you do wan't to roast a skinned pheasant try laying strips of bacon over the breast. Stops the pheasant drying out and tastes great. P@ul

The bushcraft way is NOT to skin it, as the skin acts as a natural rasher (you don't have to buy/carry bacon rashers, as they are provided bay Mother Nature ). Why make it complicated?