Clean it like other game birds (pheasants). Make a cut just below the neck and separate a type of crest connected to the wattle, removing it along with this. Make another cut between the thigh and wing; pull out the entrails, gizzard, and liver. If the pheasant is old, you need to take care not to break the gallbladder (like that of a chicken). But if it's new (pheasupot) that caution is unnecessary, because it still hasn't developed gallbladder. Clean everything thoroughly and let the bird sit in the wine-vinegar mixture for 24 hours (at least). This way the meat will become softer and less indigestible.
Clean it like other game birds (pheasants). Make a cut just below the neck and separate a type of crest connected to the wattle, removing it along with this. Make another cut between the thigh and wing; pull out the entrails, gizzard, and liver. If the pheasant is old, you need to take care not to break the gallbladder (like that of a chicken). But if it's new (pheasupot) that caution is unnecessary, because it still hasn't developed gallbladder. Clean everything thoroughly and let the bird sit in the wine-vinegar mixture for 24 hours (at least). This way the meat will become softer and less indigestible.
