Brad Prepares and Cooks Pheasant | It's Alive | Bon Appétit

what are we doing here who are you where'd you come from get out of my garden hey guys and it's live we're back here in Portland Oregon part 1 maybe you saw we were out up there in the highlands and in the desert there and we were doing a little bit of pheasant chucker huntin the second part we're gonna show you how we dress the birds how we like to cook them some of the preparations that we do with them and then sharing it with friends and at the end of the day you know that's kind of what it's all about we're gonna show you how we like to cook them so let's go see let's go can see who says that [Applause] [Music] spade speed do you ever learn what that meant not no idea it's better than let's keep it that way all right so class yep the hunt was great you know we did we did super well [Music] I click the wrong their own trigger super well you know but that's just half of the battle for most people you go do that and then it's these beautiful birds and what's next I mean I butchered a bunch of chickens I've even you know done a few a bunch of wild bird but it's been a long time yeah maybe a little so first off if you got young birds it's almost gonna be impossible to pluck older bird over a year has to winter okay and at that winter time they put on more fat and their skin gets more tough and so you're able to pluck the birds these young 1 year old birds haven't had to go over a winner they haven't got like a year's worth applicable they just don't have that summer paper skin something like I like like take me for example that little birdie I mean a little bit of like warmth they don't have that yet so it's kind of a little loop around the neck and then this is mine I was telling you earlier for Utah now because he was it hasn't fetched in a while getting to that joint hurt it there like you would a chicken wing find it pop through now you said it like a chicken wing I mean it is it's a same bill exactly cut it at the joint gorgeous this joint right there yeah joint yeah good one you get to give it the old oh god I'm talking that you just can't teach gorgeous can aren't they pretty I mean look at Vinnie I mount that on a piece of maple for you hanging on your wall mm-hmm all right Oleg it's kind of brittle we're snapping in a break it where you going right at the knee or at the knee see how that exposed it pops open okay tail feathers Oh molto Bella you choking up where you grab just get up in there cuz those are nice epic fly-fishing tanks right off right for the kids man look what dad brought home to the big city huh yeah that's beautiful stuff that's gorgeous all right Vinny little ink I'll write you a love letter something nice all right cool and this is the easy part which is kind of baffling you're gonna hold the bird by the by the neck yep you're gonna release the skin it just wants the Capano wants to come off then that's why you know you get these people that don't they just take the breast meat out like you go on YouTube and there's people just and standing on their Birds and just taking out the breast back and there's the best part of the birds are all the carcass all right well the leg meat all the chewy stuff in the middle just work your way around it slowly but surely pull on it how you doing I'm in suppose right so its meats moving yeah yeah if you're not using the whole the whole bird what are you doing you're doing a row yeah exactly I mean I'm already thinking about trying making stuff that's that's the kind of the best way I tell people to make sure that you know how to preserve them and that's what we'll do comfy is the oldest way to preserve meat and is also the easiest way to make game bird tastes amazing so there's their shot yeah that was surprisingly easy now what he got in the middle of those though we ain't done no we still got the guts got the guts you know I need me to get in here look at this that's a little out of me it's a lot of meat you know what I mean those legs if you're just cutting off the breasts I mean look I mean what's my best parts of chicken legs and these legs have been working right these birds you saw em fly these could haul these breasts and meat this is actual muscle you see people out there they're just taking these two inches of meat out of these birds not to mention all the flavor you're gonna get out of the broth so we take the legs like you do break it all right that's it pop the hips jess is getting us some water that was actually quite easy I'd break it all the way open yeah you're gonna get yeah just getting there open right now go ahead and cut that little thing very gently all right now when you get into the guts the internal organs you don't there's a reason why you mean you don't really want to introduce that you want to kind of keep that all intact right that it's paint yeah so if you were to if you weren't to instantly pull these out let's say you got home and you're feeling super duper lazy and you didn't want to go to this part you're a bad human being because you're gonna waste this meat so first and foremost you got to get these guts out of there if you do gutshot one of these and all those getting spread around the meat this meat will taste like the gayest thing you hear a lot of people saying they don't like wild me because of that because it wasn't cleaned and handled properly yeah it tastes all gamy is the word it is yeah because it's you left the the pepper in there and then it sort of tasted like well food okay so you went this way you say yeah that's good yeah so you're perfect right now okay and then we can go ahead and pull that all the way back and then inside there you got all your stuff so right here we got the heart yep heart yeah this is all done by finger right yep just pull it straight from the start work your way back it's kind of gnarly I mean but you know you say it's gnarly right and then I yes I agree but at the same time if you're going to the supermarket you're getting your chicken this is happening on the scale of millions and a day yeah you know so when you put it in that perspective yep I know this is this is what somebody's doing every piece of bird you've ever named in a mass scale and this is exactly the stones and that grinds it up you know that makes it grind it makes it edible so they can eat the seeds and then break it down it's pretty crazy yeah very good talk now yeah with the livers out of there you can sear those up and now we're gonna break it down for pieces to come parents do yeah there is a fragrant right now a fragrance but it's good oh it's seiji exactly it smells like the sagebrush it smells like where that animal is at so this were just removing yeah and I like to slide the knife through getting the spine there break it right down the middle in that shotgun show you know that pattern we were talking about in the first episode this is one of the you know that one of the bee bees that is eventually it essentially the bullet I mean this is I mean at this point you can really just kind of do what you want this would be a cool thing to roast oh yeah we'll do some of those yeah we'll get the fire going and we'll grill up some breasts this is just a way to preserve it so if you don't have time to get to it your work week at this stage say you put your everything how do you feel about like vacuum sealing them and freeze them totally fine yeah great if you have that you know this is for people that are just don't have that capacity but want to preserve the board birds that's primo stock making exactly so we got the two legs right yeah breast meat yep got the mech this was the wing the other one was shot unfortunately and then that's the spine obviously not a lot of meat on them but there's yeah now comfy for folks that don't know what is comfy is Matt their meat Matt pretty good yeah meat preserved in fat usually it has to be its own fat but I like to use duck fat with these because it's really hard to go out and find a bunch of or in large what you're doing is you're salting me and you spice it you season it so we'll just take this all in there put that in there how many pounds that way I'd probably say like maybe 2/3 to 1/3 so 2 teaspoons that's what there we go so that's that salt little black pepper beautiful right there huh take some herbs like you're gonna break them up they did that what so you just let me get them all make it up that's a beautiful thanks gorgeous minutes ten minutes and then you sit that into your fridge go to work talk about home and your boss sucks [Laughter] these birds they're going into a bag two days in the fridge for the sake of time yep we have so so what are we got in here this is duck fat do you sear the meat first no no you're so what you do is is I bring my in in the pot I bring I bring it up to room temperature and then once it's hot I would just place my raw comb feed marinated and cured pheasant into the duck fat room temp duck fat then you're gonna put the lid on it throw it in your oven if your ovens busy just keep low and slow like 200 nothing's supposed to cook in my life nothing supposed to boil nice low low okay so you cook nice one of the greens in the oven I started I started checking it in an hour exactly because these are small little chunks of bird meat right and you're gonna know it's done you got there off the bone and the thing is you get a little leeway cuz you're cooking it you know that thing's gonna be the moister so you kind of want you to because you know these birds you know they are in some you know over fleets essentially it's like chicken wishes it tastes like oh so much flavor that's so good it's just flavorful it's got like a depth to it check it slots just like a bland weight protein so you know you've eaten so many check if there's nothing me wrong a beautiful chicken has a lot of flavor too but right there you're getting like you know God if you taste it just by itself a little juniper black pepper we got gold so you cooked it it's tender it's in the fat how do you feel about to storing it can you chill that and keep it as is yep so we're gonna pick Chris Sun all them up and then we'll make her yet and so you could try like the little crunchy bits to help me out how long can you store that in the fashions like this three months three months as long as oxygen so you're keeping oxygen away from the meat in the in the fat and so the fats given it a giving it a tough it's not going to go sour no problem melting the fat taking some meat out what would you just pull it out cold so I do that all the time yeah heat it up put it back cool it off heat it off put it back cool it off pretty safe stuff I don't know man if you if you get sick don't go calling me now we're cool oh yeah that's it good someone else it's a crispy stuff right we're just crisping up confit yep yep so than the regular rillette yet is when you shred it take it off the bone and then it's a spreadable pate that's the one you want to put right hello so I'm gonna pull this off off see it's gonna fall off the bone yeah all that goodness get in there wild birds like turkeys right they run so you're getting all these look at that little hang out with you we shredded this yeah I'm gonna go but I don't like it over period and also with this one since it is a wild bird and we definitely shot these birds right there's got a check for shot and so as you're going through it just start just chat boom boom boom now these days what so what's the shot made of on water preserve you should always shoot still because it goes into the water and if you put led into the water that's bad they fly a little slower don't have as much knockdown on it but it's better for the earth in the world so once it's all chopped up we remove the meat into the bowl I think I got there Oh God now we're talking that's epic timing some things you just can't teach drizzle it you know I'm a big fan of doing when you get to this point little salt off that a little salt pepper and you got some maybe some herb or whatever sprinkle that all over the top a little bit but how is that take you like ten seconds don't suck oh my god it's a little spread that's in your fridge for whatever you don't need that cold feet fantastic we made the raclette I mean that's a home run derby right there Brock let Brooke let us I said riah what I say we react what I think the cheese what did I say Rutland actually raclette perfect cylinder oh my god it's a little possum with everyone go I say this you can preserve any meat you shoot this way and you have either pate the spreadable on bread or this little crispy stuff toss that crisp that up and toss it in any salad you can put that on any menu I mean once you have you know you break down you clean the bird Oh at that point you can kind of just treating it as a chicken and you could really do anything with it we have a few things going we showed you a really cool technique that we like I'd love to hear how you guys like to cook with certain wild game and you'd like to add about these bad boys kind of just want to eat I'm sorry so good all right Vince what uh what now you want me to be just going you know at the end of the day it's just it's bringing you back to your food and I mean no it's not for everyone and I have no problem with that but for me it's a great alternative to to just go on and get in you know conventionally farmed food and stuff I think there's a lot of disconnect from food and you know having experiences like this and friends like you really can just help you dive back into it and you know what to say it's a truly a special thing thank you again for sharing your world business and having us at your home anytime thanks for joining guys bone Appetit we'll do that again that's pretty good what are we doing I have known you outro yeah so you know we just showed you guys how we like to well I showed me his way of breaking down you know whole wild game birds super easy super approachable don't be intimidated by it if you do get in that situation I'm sure there's another YouTube video I can show you how to do that or just watch this one and I'm sure about you know that seven minutes back they'll show you how to do that and I'd really like to dedicate this episode to my dad okay taught me how to bird hunt taught me respect for nature respect for the animal you know you we don't just kill things just to kill them it's not about that for me and I hope it's not for you it's more about providing good meals good solid clean protein for your family and you know and making friends and have a good time doing it this one's for you dad thank you and it's also your birthday so Bon Appetit ah Vince move no further from not mistaken we got some blueberries it's got a great garden all right life goals then if you look behind you all right Halloween is right around the corner I know you like that got some pumpkins wonderful tomatoes what the frig is this like a giant patty pan baby what are we doing living in New York City oh look row of corn that's knee-high by the fourth of July boy you nailed it oh I got a fig tree Vince that's like the freakin Garden of Eden all right off the record I am definitely cutting it's pull out get that tail off their tail sure we'll call it that [Music]

Channel: Bon Appétit

Views: 2,386,527

Keywords: pheasant, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, brad makes, brad it's alive, brad cooks, brad hunts, brad hunting, brad cooks pheasant, brad hunts pheasant, brad makes pheasant, how to cook pheasant, how to make pheasant, pheasant recipe, cook pheasant, cooking pheasant, making pheasant, make pheasant, elias cairo, food, bon appetit

Id: i80OccEM1Fo

Length: 18min 0sec (1080 seconds)

Published: Fri Nov 30 2018