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30338 Offline OP
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Going to can some pheasant thighs later tonight. Any tricks or special recipes? Right now leaning towards raw pack with maybe some chicken broth but never done them. Thanks

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Found a simple recipe for bone in chicken canning. Running with that.

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Be interested in hearing how they turn out.

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I'm interested too.

I'd raw pack with a little salt or a chicken bullion cube. I bet you don't need to add broth.

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Ended up doing that. Raw pack, quart size wide mouth jars, teaspoon of bullion, 2 teaspoons of canning salt. Processed 75 minutes for bone in poultry and adjusted pressure for altitude. Not really pleasing looking lol but going to open a jar later this week to see how it works. Pheasant legs are always a chore for me and thinking this may make it easier. I'll update later after trying it out.

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Sounds good

Keep us posted.

That probably is the only way to make those things tender!

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I’d like to hear results as well.

Anymore I filet the breasts out for “tenders,” and everything else goes into soup.

That way I use the entire bird, loosen up some flesh for eating, and you can get some good canning ingredients as well.


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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.

[Linked Image from imagizer.imageshack.com]
[Linked Image from imagizer.imageshack.com]
[Linked Image from imagizer.imageshack.com]

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.

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Originally Posted by 30338
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.

[Linked Image from imagizer.imageshack.com]
[Linked Image from imagizer.imageshack.com]
[Linked Image from imagizer.imageshack.com]

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.

Fantastic!!

IC-B B4

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Hi 30338,

Can you send me 10 jars, willing to pay in US Dollars :o)

KB

Last edited by KillerBee; 12/02/22.

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Nicely done! Gonna have to give that a thunk next time.


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