The Pheasant: =============

With a sharp boning knife, carefully remove each breast half from the pheasants and set aside. Remove the legs with thighs attached.

To bone each leg-thigh portion, use a sharp boning or paring knife to slit the leg and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat away from the bone. Cut through the joint between the leg and thigh, keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or pull out thighbone.

Use a cleaver to cut off the knob end of the leg. Scrape meat from the gone and pull out the bone.

Refrigerate meat, covered. Reserve bones and carcasses for the next recipe Pheasant Stock.

Chef: Andy Kisler, Vienna 79 Restaurant, New York