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1Place the bird on its back to begin working. Feel along the middle of the bird to find the keel bone. Tear skin and feathers away from the breast muscle to expose the meat free of feathers. The skin should tear easily and can usually be done easily by hand.

2Expose the breast meat and begin to pull the skin over the legs. Using your game shears, cut both feet off at the joint which will allow the skin to be pulled off the legs entirely. Pull the skin away from the breast near the wings to expose the joint. Then, using your game shears, cut the wings off. The rest of the skin from the back, including the internal organs, can now be removed in one swift move to remove the breast meat, with the legs removed easily afterward.

3Rinse meat to remove any leftover feathers or debris and pat dry prior to cooking or storage. Happy Hunting!

1Cut wing at base where they connect with the body of the bird (leave the other wing for transport).

2Following the wings, you can utilize your game shears by cutting at the joint on the lower leg to remove the feet.

3Tear the skin over the legs to expose the muscle. The skin tears easily and can usually be done by hand with ease.

4Now tear skin away from the breast muscle to expose the meat free of feathers (as much as possible). The skin tears easily and can usually be done by hand with ease. Do this by starting near the middle (breastbone) and pulling away from the body.

5Remove the tail by grasping the feathers in one hand and cutting where they meet the feathers on the body. If you want to keep the tail fan or a few feathers, here’s the step where you will want to set them aside to preserve later.

6Remove the head and neck by making your cut right where the neck meets the body of your bird.

7Last, but not least, grasp the lower portion of the now exposed breast meat and make a cut to remove from muscles connecting to the backbone. This will create a large opening where the internal organs can be removed and tossed or kept for eating (i.e., the heart)

8You now have a field dressed bird that can be legally transported (with wing attached).

9Rinse the bird with cold water and then cover the meat for transport. Make sure to keep your identifying feature (wing, leg with spur, or head) with the rest of the meat in your cooler. Happy Hunting!

1Place the bird on its back to begin working. Feel along the middle of the bird to find the keel bone. Tear skin and feathers away from the breast muscle to expose the meat free of feathers. The skin should tear easily and can usually be done easily by hand.

2Using a sharp fillet knife (or substitute), make a cut from the top of the breast down, just off the middle of the keel bone.

3Keep working down and around the muscle to remove. You may need to hold/support a portion of the muscle as you remove to keep it out of the way and clear of feathers. Remove the muscle and place on a clean surface. Repeat on the other side.

4Check for any shot retained in the meat and remove as needed.

5Rinse meat to remove any leftover feathers or debris and pat dry prior to cooking or storage. Next, press down on both thigh bones to move them down and away from the body. This will help loosen or pop the joints so you can remove the thigh meat.

6Using your knife, make a cut at the top of the thigh muscle where it attaches to the rest of the body. A game shears may be necessary to cut through tendon and bone.

7Additionally, your game shears can be utilized to remove the feet before or after the leg has been removed. Happy Hunting!

1Plucking should be a quick, jerky movement vs pulling. Pulling will increase the risk of tearing the skin. Grasp the feather (one or only a couple at most) and quickly snap it away from the body. It helps to hold the bird (and skin) down with the other hand to create tension for the perfect pluck. When selecting a bird for plucking, try to choose a bird with minimal shot damage so skin remains intact, and the bird is easier to work with. Many hunters and wild game chefs recommend aging their birds for 3-5 days prior to plucking, but they can be plucked the day of if necessary.

2Begin by plucking each individual leg above the joint and work up towards the body:

3Don’t forget the wings. When plucking these feathers, make those quick movements and ensure you provide counter pressure with your other hand to minimize the risk of tearing the skin:

4From the wings, work toward plucking the back of the bird:

5Last, but not least, pluck the breast area. Remember to take your time. It’s easy to rush here as you near completion!

6Snap the leg joints (or use game shears to create a partial cut) to allow for tendons to be removed.

7Remove the neck and head where the neck meets the base of the body. Game shears will also be utilized here.

8Remove the tail feathers by grasping them at the base and pulling individually. Set feathers aside if you wish to keep these for later. If desired, a lighter can be utilized to help remove any small feathers left behind after the plucking process.

9After your bird is adequately plucked, proceed to removing the internal organs. Grasp the lower portion of the breastbone and make a cut to provide access to internal organs. This will create a large opening where the internal organs can be removed and tossed or kept for eating (i.e., the heart).

10After removing the organs and smaller feathers, rinse your bird thoroughly. Bon Appetit!