In this lesson, you will learn how to joint a pheasant and make it into a dish of your choice. Jointing poultry is economical as you get to use all of the bird, including making stock from the carcass.
You can also save money by buying whole birds and jointing them yourself. Pre-portioned birds are more expensive as you have already paid someone to do the work for you.
Food Safety
Poultry and game are high-risk foods as they have a high protein and moisture content. It must be cooked to at least 75°C (for 30 seconds) to ensure safe consumption. Salmonella (food poisoning bacteria) is associated with poultry products. Prepare raw meat on a red chopping board to avoid the risk of cross-contamination. Hold the meat securely as it can be slippery. Remove the meat as close to bone as you can, to avoid wastage.