INGREDIENTS

INSTRUCTIONS

The Pheasant: =============  With a sharp boning knife, carefully
remove each breast half from the  pheasants and set aside.  Remove the
legs with thighs attached. To  bone each leg-thigh portion, use a sharp
boning or paring knife to  slit the leg and thigh meat, cutting
parallel to the bones.  Carefully scrape thigh meat away from the bone.
Cut through the  joint between the leg and thigh, keeping meat in 1
piece.  Scrape  away all remaining thigh meat and cut or pull out
thighbone.  Use a cleaver to cut off the knob end of the leg.  Scrape
meat from  the gone and pull out the bone.  Refrigerate meat, covered.
Reserve bones and carcasses for the next  recipe Pheasant Stock.
Source:  New York's Master Chefs, Bon Appetit Magazine  :  Written by
Richard Sax, Photographs by Nancy McFarland  :  The Knapp Press, Los
Angeles, 1985  Chef:   Andy Kisler, Vienna 79 Restaurant, New York
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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