This is Garys tutorial from BB
Now the old saying goes that there is more than one way to skin a cat and this is true and not just or cats!
Birds can be skinned just a readily as mammals.
How?
Take one bird -
Remove the feathers from the area where the stomach joins the breast bone to expose the flesh.
Using your knife slice this open carefully. Our aim it not to damage the meat or internal organs ect. Make a hole roughly big enough for you to get your fingers into and then manually tear open from there.
This done carefully nick the stomach lining and again pull open. This will allow you to reach inside and remove all the internally organs. Remove to reach up intot the chest and remove heart, lungs ect too.
Internal organs are of use to us - study these for feeding signs, use them as bait for traps and of course remember you can still eat most parts of these too in soups or stews.
Now we move onto the outside of our beast. You will notice until now the skin has remained on - this is designed to protectt he meat from dirty and damage with the internals removed we can now take off the skin.
Firstly remove the head, wings at the elbow and legs at the knees (read appropriate words for mammals ect)
Now slice the skin from opening to throat (if you wish to keep it) or simply tear open (if not) Essentially removing the skin is like removing a jacket. But bear in mind some skins are harder to remove than others badgers and squirrels are really hard, deer you need to use a fist to need the flesh awat from the meat ect.
Once this is done you will be left with something like this,
Jointing and butchering is now down to you or you can opt to roast or boil whole. If jointing use your knife as little as possible and follow the white(ish) lines which denote where muscle and bone meets and you will be left with,
One last thought, the killing of an animal shouldnt be a action taken lightly and the greatest of respect should always be paid to the dead creature with this in mind alway prepare you game cleanly and professionally.
I hope you have found this interesting, the basic technique above will work on most creatures however please use common sense if you come to practise this skill as I have deliberately not covered every aspect due to the fact the minor changes of technique are two numerous to mention here.
Final thought, always practice safety and cover any open cuts on your hands before butchery. Always clean your throughly before returning it to its sheath. Never risk cross contamination.[/QUOTE]
Now the old saying goes that there is more than one way to skin a cat and this is true and not just or cats!
Birds can be skinned just a readily as mammals.
How?
Take one bird -
Remove the feathers from the area where the stomach joins the breast bone to expose the flesh.
Using your knife slice this open carefully. Our aim it not to damage the meat or internal organs ect. Make a hole roughly big enough for you to get your fingers into and then manually tear open from there.
This done carefully nick the stomach lining and again pull open. This will allow you to reach inside and remove all the internally organs. Remove to reach up intot the chest and remove heart, lungs ect too.
Internal organs are of use to us - study these for feeding signs, use them as bait for traps and of course remember you can still eat most parts of these too in soups or stews.
Now we move onto the outside of our beast. You will notice until now the skin has remained on - this is designed to protectt he meat from dirty and damage with the internals removed we can now take off the skin.
Firstly remove the head, wings at the elbow and legs at the knees (read appropriate words for mammals ect)
Now slice the skin from opening to throat (if you wish to keep it) or simply tear open (if not) Essentially removing the skin is like removing a jacket. But bear in mind some skins are harder to remove than others badgers and squirrels are really hard, deer you need to use a fist to need the flesh awat from the meat ect.
Once this is done you will be left with something like this,
Jointing and butchering is now down to you or you can opt to roast or boil whole. If jointing use your knife as little as possible and follow the white(ish) lines which denote where muscle and bone meets and you will be left with,
One last thought, the killing of an animal shouldnt be a action taken lightly and the greatest of respect should always be paid to the dead creature with this in mind alway prepare you game cleanly and professionally.
I hope you have found this interesting, the basic technique above will work on most creatures however please use common sense if you come to practise this skill as I have deliberately not covered every aspect due to the fact the minor changes of technique are two numerous to mention here.
Final thought, always practice safety and cover any open cuts on your hands before butchery. Always clean your throughly before returning it to its sheath. Never risk cross contamination.[/QUOTE]
heasant, Ptarmigan, partridge, grouse, moor game, black or heath game (and maybe a few more)
