De-boning whole pheasant to be stuffed

Answer 1

this may nor be the traditional way but when i do something like this i get a pair of scissors and cut along the back bone through the skin. I then work the knife all away around the ribs and breast bone seperating it away from the meat. dislocate the legsas you go past the and leave the bone in. Don't go to the end of the breast until both sides have been done. When you have got enough stuffing in you can use a darning needle and some butchers string to so the bird back together, making sure that it is reaaly tight with no air gaps inside. Good luck, i have done it with a pheasant but it is very difficult as the skin is thin.