Cooking Pheasant at the Bushcraft Camp- Axe, Hunting Knife, Fire and Preparing Game in the Field

Description

Me and my mate George went to the Bushcraft Camp to cook up some fresh Pheasant which George had shot on his farm. George shows you how he preps the Pheasant at camp, I get the fire going and we deep fry the bird in bread crumbs. We also have some beers too....

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Tags: bushcraft,survival,wild,solo camping,camp cooking,fire,fire lighting,grill,pheasant,shooting,hunting,bird,axe,knife,game,preparing game,plucking,gutting,outdoors,adventure,fishing,wilderness,woods,forest,bushcraft camp

Video Transcription

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so got a nice cock bird for our tea tonight this is one that I shot actually on Boxing Day a bit of a tradition over here for people abroad and stuff I guess we have a we have a Boxing Day shoot it's quite a common thing yes this is a nice cock pheasant it's been hanging out for about what's about three days yeah three Davis oh yeah it should be nice and gamey by now good for the pot we have decided yet on how we're gonna cook here yeah we're leaving it a little bit last-minute with a cooking but yeah we can do this side of it face its the next bit we need we need some help what I'm gonna do first of all is just take take the feathers off from the body I'm going to scarred the head we can take the wings off so I won't have to pluck all of them we'll get we'll get all this off here so we can get to where the meat is most of the meat on these birds is going to be in the breast that's gonna be some of the leg depending what sort of pot size we got I don't think we're going to have a big enough pot to put the whole burden so we're going to have to take some cuts of meat but yeah I'll take you through the plucking process now so what we want to be doing is just taking off these feathers try not to rip the meat that's kind of a key thing really because the meat is where all the sort of skin is where all the fat is and that's obviously we get a lot of flavor from are you putting the feathers like up towards you or away from you yeah I think you can pull them away from you you risk tearing the meat out here and skin sorry again so you can see here you can see that oh yeah yeah it will come out that way but yeah I'm just trying to be a bit careful so I don't so I don't damage the bird too much at the moment we'll take you through taking off all the extremities take the guts out all that kind of stuff and it's going to be a good eating bird getting bigger we got some beers you got the fire going I mean a memory where I shot this bird it was a fairly nice bird so it shouldn't be too torn up by the shotgun instantly so we've got a little shoot that Mike filmed on our parents farm and this is where I shot this it's quite a small sort of informal sort of shoot almost if you like ya shot this with you've gone I the iron which is 12-bore Beretta 686 so what we got here is a pheasant but what I've done is I've taken off all the plumage off the body left a bit on the wings as we're going to cut from there off on this wings quite badly broken actually from where it was shot but this wings can also going to come off so is no need to pluck that give yourself extra work obviously the heads going to come off so I've only plucks it there and then we're going to take the feet off as well and take the guts out so you can do this bit with a knife but if you've got our hacks it or heavy knife - hatchet or heavy enough to hand it is kind of easiest to take the head off so see what we'll do is break the spine which is there and then just sawed through so nothing gums you're done so this is just a sort of standard hunting knife I picked up at a game fair and what I'm going to do here is going to cut through to this joint in the wing cut around the joint snap it back and the wing should come off so we just cut through here so it's a bit difficult sit from this angle we cut around the joint then we just the joint out like that you should have come straight off but I'm cutting from a funny angle so you have to bear with me obviously key is being safe here always have the blade going away from you so you're not going to injure yourself in this wing is a broken wing so you can see I can pretty much go straight through that now too much problem there we go then for the legs again some sort with a wing just cutting around the joint so all the way around leave it to pop out go then again cutting away from the body comes a leg same again with this one around the joint look back come with a knife from behind and off that comes now for the guts you want to do is you can feel this breastbone runs along here you can just cut from the top of the breastbone down to its butt away and then pull the guts out so going now make a nice little incision try not to split the guts again it's a bit of a funny angle for the camera I'm doing in there getting their grid getting the real kid just pull all that out there's a liver everything else there which I think you can't leave in but I'm going to take it all out it's a bit of a gross job yeah someone's got to do it

yep just make sure it's all clean fingers right up in there there's nothing else in them happy without that most of the organs and everything there yeah that's all out now and then see the presentation you can put the legs would like that let's get straight into it like something a bit more ready for the table obviously needs a bit of tidying up but there you go this is bushcraft exactly this isn't cooking in the kitchen a few feathers won't hurt ya I could pull the tendons hello Lucy what what city pull the tendons and it will ah that's crazy yeah that is absolute look at that yeah that was really weird with that one do it or is that yeah you're just got to find the tendons it obviously that connects to the muscle here muscle contracts Heather if it work she's going to find the right tendon that Salaria happen tennis bit hidden Oh your other one was good it was property that's so weird so obviously now we've got the bird looking a lot more presentable we've tied it up a little bit there's a few feathers around but one thing I forgot to do you just remembered is the crop so this is where when the bird is eating it will stall its food so respect to all the feed that we've been giving it in there be obvious you don't want that you did I say just cut that out let's get in there and pull pull it all out that as you can see there it is as his last mail a field power field all the feed

yeah bit of feed and a been eating good been eating very well a fat bird yeah giving it a rinse as well I'm with some water yeah I've just given it a bit of a rinse over just to make it look as you can see I've tried not to rip it yes good they even got the go I have ripped it you can see that's all fat there that's a whirl of flavor is so but I try and keep that on yeah we want the fat enough out in the cold as well yeah that's good to eat survival yeah to accompany the pheasant I've got some of the Guinness gold now that they do brood with the finest hops Irish barley and a specially selected

amber Mont I really like this actually this Guiness gold now I'm a big fan of Guinness anyway this is 4.5% so not too strong should be good with a bird yeah okay so it's a little bit unconventional what we've done here and basically we don't want to spit the whole bird because it would be a bit dry so we've seen a recipe that we want to try I'm going to fry these good cuts of meat so I've taken off the whole thigh here and the breasts out here you can see lovely pieces of meat and the rest of this we will spare at the end just to pick off any bits of meat that we might have missed for these are the main bits of meat you want from the bird so we've taken them off and we're going to give them a bit of special treatment oh yes my keys magic I'm not expecting amazing things but perhaps my taking it off get load of oil in there

George's Scott it's fire wit and I've got the oil cooking away on the fire Diane it's looking good so we're basically going to bread crumbs some bread crumb the pheasant and put basically both base it into the egg and breadcrumb it chuckling the oil and just wait it's all an experiment really but we'll see if it works we're experimenting here guys flattening out flattening out the breasts till it'll cook through a bit better is what we're hoping as we are going to fry this it's flattening yeah looks okay well is probably flat enough that one yep no sale one just it yep there's some little bits we won't need to do as well those little bits of breast now be alright yourself separate muscle yeah they'll be fine for probably good to eat them and that's gonna say yes tastier to clean it we could test them out in the yeah Japan and see how it is yeah I'm just gonna make Erik and you know it might be hot enough there cuz with our chip fire at home yeah the it doesn't then this is a boil until you put anything in it okay so might it might be a right but we can just wrestle best test it was a small bit yeah so lots of egg and some breadcrumb they're just gonna base this in the egg of it really just so that the breadcrumb sticks to it that is good and then chuck me straight on top of the Reston's where the oil is use Chucky in whoa that's hot enough isn't it I think that sorry I should I do the others wish we could start in the others yeah sizzle lethal sizzle chance put up with in one of this then we'll give it to this golden move little that's good so we reckon the two on the left the little nugget ones are looking pretty golden Hartley yeah just skewer one quickly you're nuts oh yeah this is didn't quite get that one look at that that's amazing

the other one's got a bit of a while there but it's fantastic rich proper fried pheasant that is isn't it that looks awesome those two well guys it's tasting so good it's looking so good as well we're gonna we're gonna do the same thing with the legs and just just do the lot just gonna face them again in summer to make bit of nice and wet

get that breadcrumb on it and chuck them straight in the fryer hopefully they take gear so we had a smaller cut off the breast this tiny little bit sets off on the inside the breast and thought we'd try out beautiful cooking technique first with these guys and what's it look like the meat inside if you break it open is it looking look at that smoking it's beautiful and your verdict so much fun carefully oh right that looks something like that this amazing man fun yeah let's have a bite mmm oh isn't it yeah we do I mean we seasoned it in with yeah we did yeah a bit of salt bit of pepper some breadcrumbs oh yeah man crap on what do you reckon done come there done that brass is definitely done I'd say yeah that's looking good let's get them out get them those get them on the pan me go one oh yes sizzling pheasant you can't be that you shot it a few days ago yeah straight from the farm straight from fresh from from the gun that is it that's a steaming away look at that that's incredible and then we got the old legs in there get these a little flip baby yeah I see I given up lit we might have to do the legs because if it thicker leading do it twice overseas well yeah flip them search all the batter's all hard and then kind of thrill them on toppling well that'd be good yeah stick them on the grill yeah after that after the batter is kind of yeah set yeah that's looking good doesn't it there's little real good got food for days so we go similar things the legs the batters and stuff as well because the skin but sniff experiment brush as well I ran out of the bread crumb as well mmm

swollen desing take these off so now this legs a bit deco we're just going to grill the rest of them on top of the grill tip the whole it off look at that oh that's gonna taste amazing we're hit the oil that's like almost barbecued now as well as yeah so just will you sit on there now just to just to cook it through so we can tell the guys on YouTube how good this tastes and how easy is it to cook as well so easy to cook so yeah these in a couple of minutes we reckon probably what we've learnt or maybe four minutes for the breasts first time first time we've ever done this guys looking good well guys thank you very much for watching this episode of Tia outdoors sorry it's a bit of a short one but we have to go because our lift has arrived but hopefully you enjoyed it we enjoyed that first New Year's good for them good phezzan and we getting a bit it's getting a bit chilly now hopefully you guys got some tips there that's first time we've ever pretty much fried a pheasant but we're going to come back out here with some more game and doing more shooting and hunting videos with George as well at some point so check out our shooting and hunting playlist and we'll see you in the next video

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