Instructions: Carefully bone the pheasant, begin by making an incision down the skin of the back, from the head to the tail. Remove the meat until the bird is bare leaving the skin intact. Remove the wings and legs. Dice the removed meat and set aside. Spread the skin flat and season with salt and pepper. Set the skin aside.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.