This is neither a project, nor a craft, but just a simple How-To. I know that for most of us here at TOO, this is pretty common knowledge... But for a new bird hunter, it could be useful. I know when I first started bird hunting, I was pretty clueless about how to clean a bird.
In this example I'll be cleaning doves, but this method works for all types of fowl... Turkeys, ducks, geese, pheasants, you name it. Plucking birds will also result in some fine table fare, but when you have a bunch to clean sometimes breasting them out is the most feasible option... especially for larger birds like geese or turkeys.
First things first... You need a bowl, a knife, and a bird.
For doves, I like to start by quickly plucking the feathers off of the breast of the bird. Doves pluck really easily, so this does not add much time to the process. It's not totally necessary, but I find that doing this helps me keep feathers off the meat. When it comes to geese and other large fowl, you can simply jump to the next step.
Once the skin is exposed, cut a slit along the breast bone to expose the meat. With doves, the skin is very thin so you can actually just pull it apart with your fingers. But for illustration purposes, I've used the knife...
Once you've exposed the meat, use your fingers to peel back the skin, like you're "taking a shirt off" off the bird.
Next, cut down along side of the breast bone and then out towards the wing. From doves, you'll be left with a nugget-sized piece of delicious meat. Larger birds will yield small roast-size portions.
Repeat for the other side, and then discard the bird. Wahhlahh!... You're finished. Enjoy.
In this example I'll be cleaning doves, but this method works for all types of fowl... Turkeys, ducks, geese, pheasants, you name it. Plucking birds will also result in some fine table fare, but when you have a bunch to clean sometimes breasting them out is the most feasible option... especially for larger birds like geese or turkeys.
First things first... You need a bowl, a knife, and a bird.
For doves, I like to start by quickly plucking the feathers off of the breast of the bird. Doves pluck really easily, so this does not add much time to the process. It's not totally necessary, but I find that doing this helps me keep feathers off the meat. When it comes to geese and other large fowl, you can simply jump to the next step.
Once the skin is exposed, cut a slit along the breast bone to expose the meat. With doves, the skin is very thin so you can actually just pull it apart with your fingers. But for illustration purposes, I've used the knife...
Once you've exposed the meat, use your fingers to peel back the skin, like you're "taking a shirt off" off the bird.
Next, cut down along side of the breast bone and then out towards the wing. From doves, you'll be left with a nugget-sized piece of delicious meat. Larger birds will yield small roast-size portions.
Repeat for the other side, and then discard the bird. Wahhlahh!... You're finished. Enjoy.
