For pheasants and quail I usually make the whole bird except for the last wing joint. For Chukar and doves I fillet the breast out. At times I just fillet the breast and and remove the thighs of pheasant and toss the drumsticks because there is more none and ligament than meat. However, am sure these wasted parts if roasted and then cooked would make a tasty broth.
Last edited by Oldtimr; 10-22-2015 at 12:05 PM.