Boning The Pheasant And Removing The Meat

INGREDIENTS

INSTRUCTIONS

Carefully bone the pheasant, begin by making an incision down the  skin
of the back, from the head 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 Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2424 broadcast
12-18-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  01-26-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”