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Whether it's turkey, goose, duck, pheasant, quail, grouse or partridge, wild game birds have a deeper flavor than farm-raised birds. And it is really satisfying to dress your own game birds. The dressing method is involved and time-consuming, also it includes significant fresh-upwards. Though any game bird you've dressed yourself will taste better than any one bird that you buy at the market. Whatever game bird you utilize, it should be dressed as shortly after the kill being feasible.

Difficulty: Reasonable

Instructions

Hatchet Chef's knife Kitchen cutting board Paper or butcher report Huge stockpot Huge cookie sheet or jelly roll pan 5-gallon bucket or large plastic garbage can Tweezers

Advocate Edits

2 Insure your kitchen perform area by means of newspaper or butcher paper to make cleaning increase easier. A kitchen counter or a table that is is at smallest 3 feet by 3 feet should suffice. Place a bucket or plastic garbage can next to your perform area.

3 Put the cutting board on the newspaper.

4 Rest the bird lower on your function location, with the neck stretched across the cutting board.

5 Chop the bird's head off, close to the body, with a hatchet. Certain blood may ooze from the base of the bird's neck once the head is removed, but the newspaper or butcher papers should absorb any excess blood. Discard the head.

6 Lift the bird by thems feet and hold it, neck lower, throughout the bucket or plastic garbage to allow any remaining blood to drain from the bird.

8 Remove the bird out of the drinking water and let it drain over the pot. Place the bird on the large cookie sheet or the jelly roll pan also carry it to your work area. Place the bird on your work region. Wet your hands.

9 Pluck the feathers from the bird. Begin with the breast feathers and progress to the neck feathers. Remove the feathers with the direction they grow to avoid tearing the epidermis. Turn the bird over so its breast remains facing down. Pluck the feathers from the bird's again. Lower the midst wing shareds in the knife so the wings will stretch outside. Pluck the feathers from the wings, the tail and the legs. Remove the tiny pin feathers in some tweezers.

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11 Pull the breast aside with your hands also remove the bird's intestines, heart, liver and gizzard. Put aside the heart, liver and gizzard for after use, and discard the intestines. Scrub your hands.

12 Pick the bird upward via its feet and set it in the kitchen sink. Rinse the bird completely inside also out for cold drinking water, then lift the bird also let the drinking water drain.

13 Return the bird to your function area and put it down through the legs and feet stretched across cutting board. Cut off the feet through the cleaver and discard it.

14 Truss the bird to help maintain thems shape and prepare it for cooking.

References

Fishersnet: Wild Game Preparation Tips Cookery Web: Preparing Feathered Game

Resources

Game Bird Hunts: How to Field Dress some Wild Pheasant

Male ring-necked pheasant image by chas53 away from Fotolia.com

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