Home Forums Hunting & Shooting Food, Cooking, and Game Preparation advice for canning pheasant thighs?

Okay, you guys are going to need to try this one out. I started with 21 pheasant legs. No 3 legged or 1 legged birds were harmed, I simply sorted through the pile looking for legs and thighs that were not shot. Goal was to not have to look for pellets or bone pieces after canning and deboning/tendoning.

Here is what I found. In a quart jar, if you cut a ring around the thigh/leg joint so they fold tight, a guy can get 6 legs in there. In a pint, you can get 3. I added 1 teaspoon of chicken boullion and 2 teaspoons of canning salt per quart. Half that for pints. A guy could do less salt if desired I am sure. Processed at 15 psi due to altitude for 75 minutes in canner.





In the jar they do not look very appetizing. Pop that seal and grab one though and the tendons and bones just fall out. I got enough out of this pint to make a nice sized batch of bbq for lunch today. Texture was perfect and wife and I loved it. While we were chowing down we discussed using for pheasant enchiladas, pheasants with cheese and crackers, and for added flavor in venison stew. I did not have a need for the broth in this batch but it would make a great addition to a stew.

I've got to rate this very high on list of favorite canning projects. Give it shot.