Thanks for all the answers/comments gents. With all that said, I think I will continue to freeze or immediately cook my pheasant and quail. Lloyd says he cleans pellets, feathers, etc AFTER thawing a frozen bird. I do that before I ever shrink wrap and freeze one. I am absolutely fanatical about ensuring all the pellets and feathers driven into the meat by pellets is removed prior to any other processing or cooking. As a matter of fact, based upon a recipe I happened upon yesterday after posting my question, I have two large pheasant breasts marinating as we speak in a mixture of buttermilk and several spices. I pounded them with a meat tenderizing hammer prior to putting them in to soak. I will take them out tonight, allow them to drip a bit, and then into a flour bowl, then an egg wash, back into the flour, and then into a pan of hot oil. Once cooked about 2-3 minutes per side or total of 4-5 if I deep fry them, we are having fried pheasant sandwiches with mayonaise and pickle slices on Brioche buns tonight for dinner. And to top this delicacy off, Tater Tots!!! I know. I could drive most chefs crazy, but I am going to duplicate Popeyes fried chicken sandwiches with breaded and fried Ditch Parrot!!! If for some reason we decide against the rolls, the fillets will be plated and served with steamed broccoli or steamed and buttered asparagus. I am getting hungry already!!
