My method for dressing game birds.

[12 Volt Man]

I promised in another thread sometime back that I would post pictures of how to dress game birds this way. I finally grabbed the camera when after yesterdays pheasant hunt. I have used this method with success on pheasants, chuckars, and grouse. It will probably work on other birds of decent size.
The pictures should tell the story. I'll answer any questions the best I can.

 

[12 Volt Man]

 

[mtnbkr]

Great pics! I'll definately try this method next time I go grouse hunting (assuming I get any ).

Chris

 

[DigMe]

I don't remember if I've asked this before but has anyone tried this on ducks or are they just too big? I guess some wood ducks would be about the same size as that pheasant in the pictures now that I think about it. Would this work on a big greenhead?

brad cook

 

[12-34hom]

Looks good, except that the leg meat is not harvested.

I also save gizzard, liver and heart for gravy fixins.

12-34hom.

 

[12 Volt Man]

"Would this work on a big greenhead? "

I haven't shot a duck in years. I plan to get out soon. I will try it.

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"Looks good, except that the leg meat is not harvested."

You can still get at the leg meat if you wish. I sometimes do. Usually I am breasting out 10 or 12 birds for hunters I guide for at the hunt club. This is just a quick and easy way to get it done. Most of those guys only want the breasts.

I may have to try your gravy fixen's idea. I have eaten chicken hearts. I suppose a pheasant heart would be nearly the same.

 

[ballistic gelatin]

Pretty dang efficient.

 

[ksnecktieman]

To each his own,,,, I guess I am just stingy with my game. I remove all feathers, usually with skin, and break the bird below breast to remove the innards. And save almost all the meat. But, maybe that is because I like it cut in pieces and fried like chicken.

Does any one else spend extra time and save every morsel?

 

[Sisco]

I just pull the feathers back at the breast and filet the breast meat out. I've always considered the legs on a pheasant to be too tough to mess with, not enough meat on the back to worry about.

One thing to remember: if you have to travel with your cleaned birds you must leave one leg and foot attached to prove it's a rooster if you get checked.

 

[jeffsig220]

i do grouse that way. not much else worth saving on them. an old timer i used to hunt with showed me that when i was a kid. works very well and no knife needed.

 

[JimC]

I liked the way the above method looked. I tried it on two cock birds this morning. One worked real well, the other was a mess!

I'll give it another try on Thursday when I go out again.

Thanks for the photos.

 

[Iain]

Weirdly I did this today too.

I know, note my location
<-----

Worked pretty well. I also saved the leg meat by breaking the leg at the (ankle?) joint and cutting the feet off, then pushing the leg back into the internal cavity and breaking/cutting the leg off at the hip joint.

Did five birds this way, four worked an absolute treat, and on the other I just pulled the wings clean off. I was pretty pleased, first time I have ever gutted/dressed anything and not a hint of nausea.

Dog was impressed too. I'd tied him up about twenty metres away and halfway through he trotted up to me - he'd chewed through his lead, I guess the smell was too much for him.

It would have been real easy to save the heart, liver whatever too, just chose not to.

Pheasant smells something strong. These were shot on Sunday morning.

 

[Smoke]

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Warning
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Don't try this on Dove, it won't work.

Smoke

 

[Matt1911]

I was shown this method last year by a old timer,but unless the bird is warm it does not seem to work well,anyone else find this,or am i doing something wrong?