Jan 01 2007
Some Lessons in Dressing Birds
It took all day, two of my brothers and I cleaned and ate nine birds today. One female black grouse, three ptarmigans, four teals and one hazel grouse. All shot by my brother Laje.
A few observations on preparing birds:
- Don’t use flames for singing off the remaining feathers, use coals. The flames will put a foul taste on the skin.
- Do empty the stommach right in front by the neck or it too will taint the taste of the flesh.
- To make sure the skin becomes all crisp and down free, warm up the skin until it becomes hard and brown. Scrape off the remaining charred down and feathers with a knife.
Below Laje is plucking the black grouse.
Torjus
Get my book "Traditional Trout Fishing: Fishing for Survival in the North (Volume 1)
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