One of the rites of passage for people who hunt game birds such as doves, quail or grouse is dressing them in the field for a quick meal with their fellow sportsmen. For some first-timers, this may not seem like a fun (or clean) thing to do, but with a little practice, preparing a game bird can be one of the simplest jobs on a hunt.
Instructions
Dressing the Bird
1. Remove all feathers from the front of the dead bird (please make sure it is dead). For most birds, the feathers can be rubbed off fairly easily and finished with some minor plucking. Clear the entire breast area.
2. Use a knife to cut away the breast meat. On a small bird such as a dove, make a tiny cut underneath the breastbone and pull out the internal organs. Then tear the breastbone and wings (these are connected) away from the legs and head. On a larger bird, you will have to cut the breast area away.
3. Snip off the wings with the game shears if it is a smaller bird. If it is a larger bird, drain the blood by hanging the bird upside down for about 30 minutes.
4. Rinse the bird thoroughly with cold water, preferably from a tap or water hose. River or stream water will do in a pinch.
5. Cook the bird immediately after prepping, unless it is a larger bird such as pheasant, which has to be dried for several days before cooking. Season with a little salt and pepper, and cook over an open flame for 15 to 20 minutes.
Tips Warnings
It is not worth trying to pluck the entire bird in the field; it is easier to cook just the breast. Smaller birds such as dove will require less cutting than bigger birds such as duck. Keep a bag handy to throw away any unused parts of the bird.
Do not use any bird that appears unhealthy or has been sitting in the sun for several hours.
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