Pheasant Bon Bons. Pheasant Legs/Drumsticks, Sinew Free And Delicious.  

THE SRP ROCKS! Loved the sex on a stick. I could almost hear you moaning. LOL! That's got to be better than finger-licking good!

The chances of me getting pheasant is pretty low so I'm going to try this with chicken drumsticks. Keep up the great work!!

Excellent; I’ve had some miserable pheasant leg curries afore now - courtesy of those sinew blighters. No more...

Butchered a deer using your method in Texas and cooked the haunch using your method, BRILLIANT! Cheers from Neu Braunfels!

Hi Scott! I know this video is a few years old now but I wanted to let you know that I recently tried this recipe for a treat for some friends while we were staffing a fundraiser game dinner. It was a huge hit! I shoot many birds every season over my dog and it bothers me to no end that so many hunters discard the legs and thighs. Such a sinful waste. The poaching and tendon/sinew process is tedious to be sure, especially when processing a lot of legs, but the end result is well worth the effort. A couple little tweaks I made: I mixed in a little seasoned salt to the flour before dredging. I also beat my eggs in a large coffee mug. This makes it easier to coat just the meat, and you simply twirl the drumstick a few times to fully coat it, Your tip on adding a second coat of egg and breadcrumb is spot on as well! I did use pre-seasoned breadcrumbs and they were excellent. I also found that these fried so quickly that it didn't really hurt them in look or taste to just place them fully in the oil rather than stand them along the edge. The coffee mug trick also works great for saucing them at the end. I nice even coat with only the meat covered. Thanks for what you do and I really enjoy your videos! Joe

Im lost for words - just bloody brilliant!

Thanks for all the videos, Scott. This is my go-to channel for butchery. Your content has made my food prep life much less daunting. Much appreciated.

I would try this method with Turkey drumsticks, I think it would be a big hit with children

Best pheasant tip I've seen, thank you.

I've been in a kitchen with a knife for the last 14 years, and you are fast dude! Not only speedy, but efficient as well, thanks for the video

This old dog just learned a new trick. Thanks, Scott!

Very nice. Thank you! It’s currently pheasant season here (Upper Midwest USA). With the help of my brace of Brittanys I’m shooting 10 roosters a week across the road from my house which is a large state/public hunting grounds. I usually consider the legs waste meat that I reserve for making broth. These drummies look stunning. Next weekend I’m giving them a go.

I will have to try these on the guinea pigs down the local. Every other sunday we have "Sharing Sunday" where we all bring down different food. Mine is always all game, from Pigeon kebabs, partridge nuggets to venison and black pudding scotch eggs. Now these will be on the menu tomorrow.

Outstanding, classic SRP, simple, delish!

Omg just made them bloody hell they are worth the time and effort. Yummy Thank you Scott. Very happy Christmas to you and have a outstanding and healthy new year.x

That looks INCREDIBLY fun. Going to have to try the sinew trick with some chicken drumsticks! Awesome video as always.

Wow most impressive 👌

No pheasant in this part of the world but thanks for taking one for the team! My phone scratch and sniff is not working tonight.

Brilliant thanks for that I love pheasant.

1. You are the man!! 2. A handlebar mustache would be a proper look for you.

Thanks Scott!!! I’ve previously been guilty of not making the most of Pheasant legs, but between this recipe and your Pheasant au vin, I sure as hell am now👍👍👍

SRP out here french racking pheasant legs like its nothing

Oh Scott, you got me again. I will be doing this. Some mentioned Turkey legs. Bloody good idea too.

Scott, you just rock! I learned so much from watching your videos, they got me started butchering my own roe deer. Thanks so much!

excellent as always

Just Wow !!

Realy nice Scott

Delicious experiment 🤗

You're a f****** genius..... Thank you so much for sharing. I can't believe it's that easy. Wow.....= )

One place I worked at in larder section we use do bone the turkey legs remove tendons then roll then put in butchers net . Or have bone and turn inside out on game birds used stuff them then cook them .

Beautiful indeed!

Genius Scott. Genius. Nick

Chris, I'll try this with Turkey legs, as traditionally I've totally boned them and individually removed the sinew, before rolling and stuffing. Great trick, thanks!! Daniel

They do look remarkably tasty! I liked your sinew trick, and I especially like the no skin or fat on the meat which is what keeps me away from normal fried chicken type grub.

Scott, you are a good man! ;- )

Hi Scott. Cheers fella.. great vid. specially this time of year... Chribo thanks' giving etc. Love your vids from a Homecook/bushcraft (I.E. Butchery point of view) bet these would also work well with chicken? a bit of a special before the sit down? Cheers fella. Forgot to say technical tool.. 'Pair of pliers' that made me laugh!

Wow! That looks amazing my friend! I have to try and make that some time! Cheers my friend 🍻 hope you have a great day ✌️

I'd sit at your test taste table any time ! This looked so delicious !

That was great scott

Beautiful and Delicious work as always Scott.

Thanks 👍very nice food and video Sir did like your description of "skanky fryer" 🤣 wife still won't let me buy one 😭 said i fry enough without a deep fat fryer!! Keep the good video and recipes coming 👏👏👏👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

Some great tips there, top stuff Chef.

Like ur style

Yummy can't wait to try this cheers Scott

Scott, amazing. I often just cook the legs slowly but get fed up with all the tendons ligaments. Next batch I’m going to do the same thing and then tandoori them.

Looks nice as always

So many sinews!

Great Scott! Regards Doc Brown.

I wish I had known this method before. I love Pheasant, but that sinew is a real problem. That job's a good'n!

Just got gifted a bag of leg quarters,and was wondering what ya did with them! Going to get them done like this Saturday! Thank you for the great ideas! Same friends donated 18 pounds of venison liver too. Liver Wurst is on the menu!

Nice one Scott one of my all time favourites thighs fried with salt an pepper with a free range egg. Drum sticks will have to be tried like a corn dog for all those who cannot do wheat lol

Are you old enough to remember the old Dave Allen joke where one guy is talking about shooting peasants? His pal is confused until he looks at the bird and says "that's not a peasant, it's a phartridge!"

Awesome trick there bud! Cheers from Canada!

Thanks, Scott. Going bird hunting this weekend. Eager to try this (esp since most of my hunting buddies only want the breast).

Wow...

Looks F’n delicious.

Always looks good! I am just finishing cooking a turkey cushion for Thanksgiving. Came out great, not tasted it yet! I cut off the legs and put three boned out chicken thighs in their place. Thanks for the great videos. You remind me of my Dad who was an Old School meat cutter too! Always respected the trade and product. He used to take me to the old Smithfield market and Billingsgate! I became an Anatomist!

Beautiful

Love this. Mine always went for stock so i'll definitely be giving this a go

Fantastic looking. I presume the 180 for the oul temperature was 180°C (360°F) from the sizzle.

Bons Scott - a very pleasant fried pheasant

i dont think i have ever seen ya butcher a duck!could you pleaze do that?im starting to raise them and would like to see how you do it!!

They look delish, and no doubt are. I will be trying this. I must admit I tend to breast out my pheasants... not any more....👍

Scott, I once did what you’ve done, but used meat glue to stick those little thigh pieces around the meat on the bone. Once again, bloody fiddly getting the sinews out, and they were used as canapés/amuse-bouche with drinks. .....not something that I would do again unless I could delegate it!, but certainly a (small) crowd pleaser. But a lot of work.

I get dozen's of pheasants every year. I will do this

Perfect....You beauty...

3:03 "that is what she said" - Shakespeare

Damn it looks delicious

Nice !

Hey man... been watching a few of your videos lately .. really good , very educational without being boring.. Recently moved to great shefford, near hungerford , lots of local game available .. your videos have helped me a lot in the kitchen.. Definitely going to be using these on my next menu at the great shefford. Thanks very much 👍👍

They look absolutely amazing Mate!

Nice one mate

Yo know.. weird thought. While watching the dredging... I thought that those Banana split boats or the Corn on the cob boats would work great for the dredging of these legs. Not so much tipping the bowl and there's usually an indent for the bone. This looks like I need to try it. Our family loves fowl. Well I can't get my hands on peasant drums... but I often find chicken drums at a Fantastic price here. Thanks for such a great video.

YUMMM

Great video, Scott! Bit of fuzziness in the audio portion of the recording, though. Not sure what that is all about. Anyway, thanks for the demonstration!

Said the bishop to the actress? Or was it the doctor who put his stethescope on the girls chest nd said 'big breaths' She said 'yeth and i'm only thichsteen'

Yum... from Rushwick 😄

FREAKING AWESOME! please wrap in Prosciutto/bacon + a sliver Jalapeno before breading for us Texas Folk. AND can you Do that with Turkey Legs>>>>>>..................????

Бесподобно

If you'll excuse me, my good friend, I must retire to a dark room with a cigarette & a moist towel.

Brilliant!x100/

Scott, could you tell us roughly how long you poach the drumsticks before you pull the sinews and then how long to continue poaching. Mine weren't pulling out very easy. Does that mean too long or not enough poaching?

What are the yellow bits?

Gone bonkers.

Is that 100% Sriracha sauce? If so that’s going to set things on fire bro!

They have Manual sinew Puller Hand operated sinew puller - This device is very simple to use and makes the job of removing sinews from chicken, turkeys and geese very easy, quick and efficient. Its tough and durable design and construction means no maintenance or service is required. The sinew puller needs to be firmly mounted either on a table or on a wall or post vertically. The legs are then placed in the ‘V’ shaped claw at the base of the tool. The shinbone should be broken, just above the foot, prior to pulling the handle forward. This action pulls the foot off and draws the sinews out of the drumstick at the same time

Great video like always Scott 👍👍 Any chance you could show us a nice potted beef for the Christmas family spread, I found one by keefcooks but had to laugh because at the end his wife basically said it was crap. I'm sure you can put him to shame.

😀💪

Here is a tip to get rid of these sinue/ tendons easier, while the bird is whole break the leg above the spur on a rooster then put whole bird on hard floor with your foot step on the broken leg and pull bird it will pull all the tendons out in one pull for a tendon free drumstick. Then clean the bird as usual.

Very interesting technique. Curious who cleaned the ~100 pheasants and what happened to them?

They would be belting in satay sauce

So my question is do you fry at 180 degrees or fry until temp reaches 180* ?

*WOOHOO* first like

What are you using to poach on the stove? Thanks

goodafternoon Scott, I shall be attending an Animal Rights indoors BBQ in support of the Vegan Society on Saturday, next week :)

Please tell me what the dips are and where from?

😋

Would this be doable with legs from a poussin (baby chick en) ?

Tree-bloody-mendous.

I'm moving to the UK next month. Where can I purchase those pheasants?