shawi72uk Posted October 4, 2009 Report Share Posted October 4, 2009 (edited) I shot four woodies yesterday and i havent preped them yet should i have done it staight after my days (hour) shooting or will they be ok ? Edited October 4, 2009 by shawi72uk Quote Link to comment Share on other sites More sharing options...
Heladoxa Posted October 4, 2009 Report Share Posted October 4, 2009 They will be ok. Don't bother with all that plucking and gutting stuff. Cut through the skin to the breastbone, peel skin and feathers back and just fillet out the breasts. Quote Link to comment Share on other sites More sharing options...
shawi72uk Posted October 4, 2009 Author Report Share Posted October 4, 2009 Nice one mate I hate asking all these questions i sound like a right div lol Quote Link to comment Share on other sites More sharing options...
hinksford Posted October 5, 2009 Report Share Posted October 5, 2009 Nice one mate I hate asking all these questions i sound like a right div lol YOUR RIGHT :hmm: Quote Link to comment Share on other sites More sharing options...
njc110381 Posted October 5, 2009 Report Share Posted October 5, 2009 (edited) A good trick is to turn the bird on its back and cut (or twist off) the wing joints. Then peel the skin from the breasts. Holding onto its back tightly press your finger under the bottom of the ribs and pull apart hard. You'll peel both breasts and the breastbone off in one as a crown. You can do this in the field in under half a minute and without a knife when you're good, saves taking the rest home EDIT... I should add I'm not that good yet, it takes me just over a minute per bird Edited October 5, 2009 by njc110381 Quote Link to comment Share on other sites More sharing options...
blade Posted October 5, 2009 Report Share Posted October 5, 2009 this may help Quote Link to comment Share on other sites More sharing options...
Markio Posted October 5, 2009 Report Share Posted October 5, 2009 A good trick is to turn the bird on its back and cut (or twist off) the wing joints. Then peel the skin from the breasts. Holding onto its back tightly press your finger under the bottom of the ribs and pull apart hard. You'll peel both breasts and the breastbone off in one as a crown. You can do this in the field in under half a minute and without a knife when you're good, saves taking the rest home EDIT... I should add I'm not that good yet, it takes me just over a minute per bird This is how i do mine. I left 13 shot on Saturday and prepared them Sunday. They were in a mini outside larder and almost chilled to refrigerator level. The wings were a lot easier to twist and break off than when they hours old, often cock it up and break the bone between the 'shoulder and elbow' and this makes it tricker to pull the breastbone from the rest of the bird. Quote Link to comment Share on other sites More sharing options...
Nial Posted October 5, 2009 Report Share Posted October 5, 2009 YOUR RIGHT :hmm: His right what? Nial Quote Link to comment Share on other sites More sharing options...
marlin vs Posted October 5, 2009 Report Share Posted October 5, 2009 A handy way. Quote Link to comment Share on other sites More sharing options...
Heladoxa Posted October 5, 2009 Report Share Posted October 5, 2009 Both the YouTube references show the pigeons being plucked. As I said earlier, you can do all that without all the mess of plucking. And it is a real chore to clean up. Or as an experiment try covering the whole bird, feathers and all, with honey, microwave it for 10 minutes and eat it whole Quote Link to comment Share on other sites More sharing options...
Frenchieboy Posted October 6, 2009 Report Share Posted October 6, 2009 Both the YouTube references show the pigeons being plucked. As I said earlier, you can do all that without all the mess of plucking. And it is a real chore to clean up. Or as an experiment try covering the whole bird, feathers and all, with honey, microwave it for 10 minutes and eat it whole Is that to get some extra roughage in your diet?? Quote Link to comment Share on other sites More sharing options...
shawi72uk Posted October 6, 2009 Author Report Share Posted October 6, 2009 I'll try some of them tips next time im out just cooked up and ate the four pigeons in a pie i shot on sat it was well nice Quote Link to comment Share on other sites More sharing options...
unclemicky Posted October 6, 2009 Report Share Posted October 6, 2009 A handy way. Yep thats how I do mine , bit bloody but you can get at the heart an liver as well , yum yum Quote Link to comment Share on other sites More sharing options...
shoughton Posted October 7, 2009 Report Share Posted October 7, 2009 ..... in a pie i shot on sat it was well nice Must be fab shooting them already in a pie Sorry mate, couldn't resist. Quote Link to comment Share on other sites More sharing options...
unclestuffy Posted October 7, 2009 Report Share Posted October 7, 2009 (edited) If you want the whole carcass then put in boilling water; 10 second for pigeon, 18 seconds for partridge and 24 seconds for pheasant. Boilling water wets the feathers down and the said feathers fall out when rubbed - no more itchy nose with rogue feathers flying about.......... I have roasted a full pigoen before now and it was really tasty but was it worth the effort? Edited October 7, 2009 by unclestuffy Quote Link to comment Share on other sites More sharing options...
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