How to Field Dress Partridges

You can field dress partridges by either skinning them or by plucking them before gutting them. Both methods require that you maintain scrupulous cleanliness while dressing the birds.

Things You'll Need

• Resealable plastic freezer bags
• Clean water
• Cooler
• Sharp knife
• Rope
• Ice
• Rubber gloves
• Alcohol swabs

Instructions

Try the Skinning Method of Field Dressing

1. Dress your partridge by skinning it. This is the easiest way to field dress a partridge. However, hunters warn that this method may result in meat that is not as juicy when cooked.

2. Make an incision at the base of the partridge's breast.

3. Hold the bird tightly in one hand, and grip the incision with the other hand.

4. Pull the skin off using strong, even force to avoid tearing the meat.

Field Dress Your Partridges by Plucking

1. Grasp a partridge securely by both feet.

2. Take a handful of feathers in your other hand. Pull against the grain of the feathers with a strong, quick motion. Avoid using jerky motions, which can cause the skin to tear.

3. Continue plucking the partridge, moving from the tail end towards the head until you have removed most of the feathers. There will be some small down and quills left.

Gut the Partridges

1. Begin by cutting down both sides of the the partridge's back. This will leave the bird scored in half vertically.

2. Pull the 2 halves of the partridge apart. Pull the breast away from the remainder of the carcass to access the innards.

3. Avoid cutting into the bird's intestines. Doing so can release bacteria that will taint the rest of the meat.

4. Use your knife to cut out the bird's heart and liver. Store these in a separate plastic bag.

5. Remove the remaining organs with your knife.

6. Wipe down the inside of the bird with a clean towel.

7. Cut the feet off your partridges just below the drumstick area.

8. Allow the carcass to cool in the air for a few minutes. Place a small stick in the cavity to hold it open for better air circulation.

9. Pack each bird in a plastic bag and place in a cooler full of ice until you can get them home.

Tips & Warnings

• Leave the head of your partridges intact and feathered. This is required by the Fish and Game commission.

• Bacteria can multiply on your kill quickly, so never allow birds to lay around for long before you field dress and refrigerate them.

• If the organs of a bird appear greenish or smell strangely, do not eat the meat.