Nothing tastes better than eating a wild bird as a main course. Whether it is pheasant, turkey, duck or goose, they simply have a taste that does not compare to farm-raised wild birds. Try a wild turkey for Thanksgiving dinner and you will wonder why you always bought a turkey at the store. Shooting the wild bird may take no time at all, but preparing the bird for cooking will take more time and effort.
Instructions
1. Place a big pot of water on the stove. Allow it to come to a boil while you cover a table with newspaper. This will make cleanup easier.
2. Remove the head. You can do this by using an ax or a small hatchet. Place the neck across a board and chop the head off. Hold the bird by the feet and allow the blood to drain into a trash can.
3. Firmly grasp the bird by the feet and plunge it into the boiling water. Hold the bird in the boiling water for a few seconds.
4. Remove from the water, allowing most of the water to drain off. Lay the bird on a table covered with newspaper.
5. Using your hands, start pulling the feathers out of the breast area first. Continue plucking feathers until you have them all out.
6. Grasp the bird by the feet. To remove the small pinfeathers, hold your bird over the flame of your gas stove and singe them off.
7. Using a sharp knife, make an incision into the belly of your bird, just in front of his tail. Make this cut about 4 inches long.
8. Insert your hand into the belly of your bird through the incision you just made. Pull out the guts, heart, liver and gizzard. Throw the guts away, but keep the heart, liver and gizzard for cooking.
9. Take the bird to the sink and turn on the cold-water tap. Thoroughly wash the inside and outside of the bird.
10. Remove the feet by using an ax or hatchet. Now you are ready to cook your bird or freeze it for later.
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