by Simon Lusk
Processing birds is a relatively simple process that can be made simpler with good tools and good technique. For Quail I only use my Buck Utility Shares as I keep the birds whole. Pheasants for roasting I treat the same as Quail, although I use a pair of pliers to pull the feet out of the legs, taking the tendons out at the same time.
If I am taking breasts and legs from pheasants I use the game shears to take the legs off, and a sharp knife for the breasts. The breasts are superb if they have settled properly, very tender and very tasty.