Step 11

Pull backbone from tail to neck. Most of the entrails will come with it. Remove any remaining entrails and the lungs.

Step 12

After washing in cold water, this bird is ready for packaging. Cleaned quickly and properly this bird will make for some fine eating.

Step 1

First, remove the wings by cutting them off as close to the body as possible. Again, watch out for broken bones.

Step 2

Remove both wings.

Step 7

As you begin skinning, the crop will be exposed.

Step 8

By noting what food is in the crop (milo pictured) you can begin to plan your next hunt to take advantage of this information.

Step 3

Remove the head by cutting thru the neck as close to the body as possible.

Step 5

Remove the leg by cutting at the “knee” joint.

Step 4

The next step is to remove the legs. Remember that you must keep one leg attached to the bird for transport. The spur on the leg identifies the bird as a legal cock pheasant.