New to hunting this year, field dressing grouse?

[AndrewGrant]

So i have done some research and have seen a few different methods of field dressing upland birds in general. Everyone says to field dress it ASAP or as soon as its dead and to get it on ice ASAP. If you are out in the woods ad not near your vehicle, then how long before you should worry about it spoiling? Also, do you want to remove all the feathers right away or just the guts? and get the feathers off later? Sorry if this stuff seems obvious.

[EJSG19]

So i have done some research and have seen a few different methods of field dressing upland birds in general. Everyone says to field dress it ASAP or as soon as its dead and to get it on ice ASAP. If you are out in the woods ad not near your vehicle, then how long before you should worry about it spoiling? Also, do you want to remove all the feathers right away or just the guts? and get the feathers off later? Sorry if this stuff seems obvious.

Not obvious at all, its good to ask.

General rule of thumb for safety is ASAP. But keep in mind there are cultures that hang a pheasant for days before butchery, because the meat then suits their preferences.

Im no lab tech, but ive never had anyone get sick from my birds that went into the back of the pickup at 8am on a fifty plus degree day, and got field dressed 9 hours later as the day hunt ended.

But when you recieve advice, guys are going to CYA and therefore say ASAP. There is a bit of time there though, especially the colder the temperature it is. But yes, the sooner the better.

Feathers to me make no difference. Most times i just filet out the breast of the bird and pitch the rest. So the feathers stay on the carcass. I personally dont find the leg meat worth the time, and people dont like the leg meat as much around here anyway. (Not to mention i am not the best at not mutilating birds, so i keep it simple.)

[grousemaster]

Im no lab tech, but ive never had anyone get sick from my birds that went into the back of the pickup at 8am on a fifty plus degree day, and got field dressed 9 hours later as the day hunt ended.

Either have I

[AndrewGrant]

i read an article saying that the difference between a good tasting grouse and a bad one is in how fast you get it on ice. Seemed kinda strange to me. Im no expert when it comes to wild birds, but i did go to culinary school and have cooked my fair share of turkeys, chickens and the like. I had never heard of anything like that.

[Mdclinks]

So i have done some research and have seen a few different methods of field dressing upland birds in general. Everyone says to field dress it ASAP or as soon as its dead and to get it on ice ASAP. If you are out in the woods ad not near your vehicle, then how long before you should worry about it spoiling? Also, do you want to remove all the feathers right away or just the guts? and get the feathers off later? Sorry if this stuff seems obvious.

Not obvious at all, its good to ask.

General rule of thumb for safety is ASAP. But keep in mind there are cultures that hang a pheasant for days before butchery, because the meat then suits their preferences.

Im no lab tech, but ive never had anyone get sick from my birds that went into the back of the pickup at 8am on a fifty plus degree day, and got field dressed 9 hours later as the day hunt ended.

But when you recieve advice, guys are going to CYA and therefore say ASAP. There is a bit of time there though, especially the colder the temperature it is. But yes, the sooner the better.

Feathers to me make no difference. Most times i just filet out the breast of the bird and pitch the rest. So the feathers stay on the carcass. I personally dont find the leg meat worth the time, and people dont like the leg meat as much around here anyway. (Not to mention i am not the best at not mutilating birds, so i keep it simple.)

I have always done the step on the wings and pull the legs route.

[EJSG19]

i read an article saying that the difference between a good tasting grouse and a bad one is in how fast you get it on ice. Seemed kinda strange to me. Im no expert when it comes to wild birds, but i did go to culinary school and have cooked my fair share of turkeys, chickens and the like. I had never heard of anything like that.

News to me. Fresh is always good. But ive had some mighty tasty meat that was a long way from being instantly on ice.

That theory seems to contradict the whole "aged meat" theory, so popular these days.

[cobb]

With the guts in.
http://www.fieldandstream.com/blogs/wil ... -gamebirds

[AndrewGrant]

I really appreciate the opinions and info. Its makes me feel a bit more relaxed about things haha. I wont worry so much about it now.

Also for those of you who use the foot on wings method, dont you fee bad about throwing the legs away?

[45Badger]

I really appreciate the opinions and info. Its makes me feel a bit more relaxed about things haha. I wont worry so much about it now.

Also for those of you who use the foot on wings method, dont you fee bad about throwing the legs away?

Nope. Legs and wings on a grouse are itty bitty. Plucking and gutting a grouse is a PITA. The step on wings trick gives you a perfectly breasted out bird, no muss, no fuss. I was totally freaked out when my buddy told me about it 20 years ago. Then he showed me. Never looked back.

For the aged meat thing- stick to beef. Grouse is a moist and tender bird, and does not need any help.

[cobb]

The step on wings trick gives you a perfectly breasted out bird, no muss, no fuss.

I will agree this method works a bit better on a fresh bird vs a grouse that has cooled to ambient temp.

[grousemaster]

The step on wings trick gives you a perfectly breasted out bird, no muss, no fuss.

I will agree this method works a bit better on a fresh bird vs a grouse that has cooled to ambient temp.

I stopped doing this years ago, I've witnessed more than a couple breasts get torn this way....it does/can work though.

[cobb]

The step on wings trick gives you a perfectly breasted out bird, no muss, no fuss.

I will agree this method works a bit better on a fresh bird vs a grouse that has cooled to ambient temp.

I stopped doing this years ago, I've witnessed more than a couple breasts get torn this way....it does/can work though.

So what do you prefer?

I have used this on pheasant with no problems, but again the birds have been recently shot. If the birds are cold, then I have seen some tearing, but in many cases those birds have been also hammered with shot.

[grousemaster]

Yea, if they're fresh it works better, but I usually clean all birds at the end of the day so they're stiff. I just grab the skin in front of the sternum and split it, then pull the head backwards while inserting my two fingers into the bird above the breast bone. The head comes off along with everything else but the breast and wings. I then cut off one wing and move onto the next one. I clean pheasants or grouse under a minute a piece from the time I start until they're bagged.

[AndrewGrant]

Dont you have to leave a wing on for transport?

[grousemaster]

Dont you have to leave a wing on for transport?

i do, I cut one wing off the bird then move onto the next one (the next bird)