dressing game bird question

[1pheas4]

If the birds are kept cool they will not spoil. Leaving the skin on keeps the meat from drying out.

It can prevent freezer burn too. Obviously leaving birds un-skinned isn't always an option, but for what it's worth; In the past I've had pheasants in my shop freezers for 2 years or more (pen raised birds reserved for taxidermy. Obviously the birds are left whole/un-skinned until they are ready to mount).

Even after 2 years the meat is still good to the point there's really no difference between the meat of the older birds vs the freshly killed birds. The feathers/skin seem to act like a buffer between the freezer and the meat. No freezer burn or "freezer" like taste.

 

[Randy S]

Even after 2 years the meat is still good to the point there's really no difference between the meat of the older birds vs the freshly killed birds. The feathers/skin seem to act like a buffer between the freezer and the meat. No freezer burn or "freezer" like taste.[/QUOTE]

Sometimes I take a small freezer with me on my trip and throw all birds in whole. I bag them and label the bag with date and state if I'm hunting more than one state. Throw them in the garage freezer the same way when I get home. Only thaw them and clean them when ready to eat. Keeps you legal in every state, every situation. And as 1pheas4 stated, you can't tell them from fresh birds.

Without a freezer, I still don't clean them, just keep them cool till I get home, and in the freezer they go. I know it sounds lazy, but I've boned them out, froze in water and the whole birds taste better than the fussed over ones, even a year later. And you won't be tossing any birds with freezer burn.

 

[btomlin]

Anyone ever tried this on removing the tendons on their birds??


http://www.youtube.com/watch?v=qkUttoWXuZE&lr=1

 

[PheasantWhisperer]

Anyone ever tried this on removing the tendons on their birds??


http://www.youtube.com/watch?v=qkUttoWXuZE&lr=1

That's genius! I widdle em out.

 

[jackrabbit]

That's genius! I widdle em out.

I do that, except I have never thought of stepping on it before! I usually just grab it and pull, and pull, and pull, and try to avoid the talons from cutting my hand. It's not very easy, but I think stepping on it may just help me out quite a bit here!

 

[AtTheMurph]

Anyone ever tried this on removing the tendons on their birds??


http://www.youtube.com/watch?v=qkUttoWXuZE&lr=1

I do that.

I also hang all of my pheasants for several days before cleaning them. Makes the meat far better table fare. It's not even close. Those breasts you cut out of a bird 20 min after you down them are going to be dry, tough and lifeless.

If I have a nice one that isn't too shot up I'll pluck it. If not I use a method the boys in IL taught me.

You hang the un-gutted bird by the neck over a garbage can. Cut off legs and the knees. Clip off the wings then pull the skin straight down into the garbage.

Next bend the legs/thighs back to crack at the joint and simply cut them loos as one full piece.What you will have hanging is the skinned bird by the neck, the tail will be attached and the breast should be staring you in the face.

I like to then make a incision behind that little oyster muscle on the back to loosen it up. Then grab the breast where the throat opening is and pull straight down towards the garbage can. The entire breast should come off cleanly in one piece and the head, back,tail and guts will be hanging from the noose.

Loosen the noose and let it all fall into the garbage. I've gotten so good at this I can clean a bird in about 2.5 minutes. No blood, no guts, no mess.