Material Required

• Knife
• Tweezers
• Scissors
• Gloves

Step 1: Remove the Feathers

1. Turn it over onto its back. This guarantees that the skin will be removed in one swift motion.
2. Spread the wings out to their full extent, plant one foot firmly on either side of each wing, and apply even pressure to the point where the wings connect the body.
3. Hold on to the foot firmly and maintain your stance of stability.
4. Maintain a firm grasp on the body when you have it in your hand and hold it firmly.
5. Maintain a consistent amount of pressure and lift the legs.
6. After you have pulled the legs off, lift the body with some power, and the outer feathers will fall off easily. The more recent and thorough the cleaning, the less difficult it is.

Step 2: Clean the Feathers With a Hand

1. It shouldn’t take too much time because the feathers should come off without any difficulty. Remove the feathers off the body.
2. After that, separate the wings from the body of the bird using either a butcher’s knife or a pair of scissors.
3. The grouse are simple to clean, as the feathers can be simply peeled off together with the skin without much effort. After that, you can cut the feather with a pair of scissors if you want to.

Step 3: Clean the Head, Entrails, and the Wings

1. To separate the head from the breast, simply use your fingers.
2. After the head has been removed, the wings and the entrails should both be cleaned by slicing them with a butchering knife.
3. After that, using a knife and some scissors, you should clean the wings.

Step 4: Clear the Guts

1. The surgery itself is rather revolting; after that, look for the gut. It is possible to view the food that it has consumed in the animal’s gut.
2. You may be able to see insects, green plants, or anything else the animal has recently consumed.
3. It is as simple as picking it up and throwing it away, and the cleaning process is simple and requires very few instruments.

Step 5: Cut Out the Thighs

1. The skin that you removed from the thighs in the first step will come off with the thighs itself.
2. Examine the skin, and you will find the thighs; once you have them, cut the skin away, and then remove the feathers from the thighs. After that, pull the thigh vigorously, and it should come away from the skin.
3. Cut it along a little bit higher to that point, and then cut it right where the hip joint is.

Step 6: Cut the Breasts Out

1. Utilizing a knife, create a notation all the way along the joint bone.
2. Move forward until you reach the wishbone, and then carve the meat from it. The piece has the appearance of a little chicken breast.
3. Proceed to the next step and repeat the method that you just did there.

Step 7: Wash the Grouse

1. If you are camping, you should turn the container upside down in any nearby running water and clean it.
2. Under running water, thoroughly scrub all of the component pieces, as well as remove any feathers, clothing, and dirt from the meat.
3. After giving each pair of thighs their own washing, you will be ready to prepare a delectable feast.

Field Dressing of Grouse

1. Take out all of the feathers, excrement, bloodshot, and dirt that can be seen.
2. To clean the knife, you should use rubbing alcohol, clean water, and pre-moistened wipes. It removes any germs that may have accumulated on the knife and protects against the introduction of pathogens.
3. In order to remove the feathers and skin from the corpse, you need make a lateral incision under the breast.
4. The next step is to disassemble the bird by pulling the breasts apart to expose the internal organs. The backside of the breast will have the heart, liver, and lungs attached to it.
5. Carefully remove the organs, taking special precaution not to cut the intestine, which may contain bacteria that cause food-borne illnesses.
6. Throw away the bird if it has a putrid odor, a greenish discharge, black blood, or blood clots, as these are all signs of a serious illness. Do not consume it. It is possible to put your health at risk, which may result in you having to go to the hospital.
7. You should not dump the organs anywhere on the ground while you are out in the field because doing so can generate a stench and spread diseases. Instead, you should use a shovel to dig a hole in the ground and create a tiny pit. Put the meat in the pit, then cover it with dirt after you’ve done so.

Cleaning Tips

1. Never bunch warm birds together in one place.
2. After cleaning out the cavity, be sure to dry it thoroughly with paper towels so that nothing goes bad.
3. As soon as you are through cleaning the bird, put it away in a cool location. You may either put it in the freezer with ice packs or cover it with snow to keep it cool.
4. Keep it away from direct sunlight, but if you must leave the door open, ensure that there is sufficient air ventilation in that area.
5. Young birds have breastbones that are more pliable and legs that are lighter, whereas older birds have heavier legs and breastbones that are darker.

Cooking Tips for Grouse

1. Once the meat has been thoroughly cleaned, place it in the freezer and do not expose it to air until you are ready to cook it.
2. Make the meat into bite-sized chunks by cutting it into smaller pieces.
3. Because the meat of these birds is so delicate, you should season it lightly and make sure not to overcook them.
4. Prepare the meat for grilling by marinating it in buttermilk, lemon juice, or vinegar.
5. Garlic, cloves, paprika, and salad oil should all be added. It needs to be cooked well on both sides.
6. Because heat kills germs and bacteria, you won’t have to be concerned about the germs in the meat after it has been cooked.
7. Serve it over rice or pasta, and then go out into the wilderness and enjoy it.

Simple way to clean a grouse?