Plucking Pheasants Traditional Cache
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Difficulty:
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Terrain:
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Size: 
(small)
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At an entrance to the Jubilee Wood at Argaty. Clear signs of pheasant production here for the local shoot.
The cache is NOT in the wall.
Pheasants are shot for sport and for eating, and are valued for their attractive appearance.
We thought this cache then, was worthy of a guide to plucking this noble bird (easier to eat when it is plucked)!!!.
Plucking a pheasant is not hard, but it requires patience. The reason is because unlike a duck or goose, a pheasant has relatively thin and loose skin — skin that will tear very easily if you try to rush the job.
There are two methods: Dry plucking and wet plucking. Dry plucking is what you think it is — you just start plucking feathers off the bird
Wet plucking, basically means scalding the bird before plucking. To do this, you need to get a large pot of water and get it to scalding temperature. Once you have the water hot enough, pluck the pheasant’s tail feathers out, one by one. Then grab the pheasant by the head or feet) and plunge it into the water. Hold it under for 30 seconds. Lift it out and let it drain until the water stops coming off in a stream. Repeat this three times. This means you have dunked the pheasant for a total of 90 seconds. Pluck the bird while it is still warm. Start with the wings and back and neck, then move to the breast and legs.
When you are finished, gut the pheasant (save the liver, heart and gizzard if you wish) and wash it well. Dry the bird with a paper towel thoroughly, then set it on another paper towel in a lidded container in the fridge for 2-7 days. Pheasants age well this way.
Additional Hints
(Decrypt)
jbbq fvqr bs jnyy haqre fgbar
** ABG va jnyy**
Treasures
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