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CARE & HANDLING of WATERFOWL Part 2 of 3

By CHRIS FIEDLER

 

TENDERNESS

Immediately after death the muscle fibers shorten and harden as rigor mortis sets in. The meat will return to its original tenderness level the 3rd day after cleaning, if it has been cooled at 34 - 37 degrees F.

Most tender meat comes from young healthy waterfowl. The condition of the meat prior to the kill has the greatest influence on the quality and tenderness of the meat. Most young waterfowl DOES NOT require aging. Old geese, especially snow geese are tough. Clean, store sealed in a refrigerator for 3 - 4 days, the last 24 hours marinated. Cook in liquid - crock-pot, pressure cooker, cooking bag with liquid in an oven. All under low heat for an extended cooking time.

 

CARE IN TRANSPORTATION

When traveling from the field to the processing shed - if birds are not on ice, DO NOT PLACE WHERE THERE IS EXTRA HEAT. Keep birds well ventilated. Un-ventilated spaces do not allow birds to cool. DO NOT PILE BIRDS one on top of the other, the heat will increase and spoil the meat.

NEVER transport cleaned waterfowl from picking shed to final destination longer than 1 hour off ice. Do not leave birds without intestines removed.

 

CLEANING & DRESSING

TYPES - There are three methods of cleaning waterfowl. (1) Plucking - removing the feathers by hand or machine. (2) Hot wax - removing feathers with wax. (3) Skinning.

Plucking or skinning is a personal preference. Time, effort, type of cooking, and type of waterfowl will determine the best type of cleaning. The debate has been and will continue. Is it easier to remove feathers when the bird is warm or cold? Plucking (or picking) by hand, pick a few feathers at a time - not a handful. To pluck, remove the course feathers 1st, then the smaller feathers as you proceed. Pinfeathers can be removed with tweezers and tail feathers with pliers.

My personal preference is skinning. A layer of fat is covered by the skin. This fat can cause waterfowl to have an off-taste. This is debatable, but I stand by my opinion.

SKINNING (Normally done in the field or at the lodge)
Pull a few feathers by hand from the craw - breast area. With the Soft Grip Poultry Shears cut-off one wing next to the body (at final destination cut off 2nd wing). For the 2nd wing, pull a few feathers away; with a knife cut the skin at the wing-body joint. When the skin separates from the wing and body, peal it back exposing the wing - as required my most game laws. Grab the craw and tear the skin. Pull the breast skin down. It may require a knife to cut away a few spots that hang so as not to tear the breast meat. With Shears cut off the head and windpipe. With Shears cut the legs at the thigh. Pull the skin off the bottom of the bird. Try to pull evenly on the front and rear of the carcass. Peal around the thighs and wing. Pull out the innards and remaining wind wipe. Discard all feathers, skin, innards, discarded parts, into a garbage bag. Dispose of properly. Wash the bird inside and out. Place in a plastic bag over ice or refrigerator.

DO NOT refrigerate at final destination or freeze birds in same plastic bag as used to transport birds. Discard transport bags to the trash. Re-wash birds, removing any bad meat, feathers and shot that are noticeable to the eye. Use clean freezer bags. Place meat on a tray covered with plastic wrap on the lowest shelf in the refrigerator. Any juices that come in contact with other foods in the refrigerator can cause dangerous bacteria.

BREASTING - After skinning or after skinning the breast area, then the breast is removed with a sharp knife cutting next to the breastbone.

 

See part 1 of this series here!

 

The Soft Grip Poultry Shears are the best waterfowl shears on the market today. Stainless steel, 4-1/2 inch cutting blades, padded scissors grip. See them in the Cooking Items section of DUCKNGOOSE.COM.

 

Have a safe and successful hunt!