Pheasant With Champagne Cabbage I (Pheasant)

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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008