Recipe - Boning The Pheasant And Removing The Meat

1 Whole Pheasant; (abt 3 lbs)

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 # EE2424 broadcast 12181996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

01261997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.