How To Field Clean A Pheasant

Any hunter worth their salt realizes the importance of field cleaning a recent kill, especially when it comes to any type of fowl such as pheasant. The speed with which a pheasant is cleaned in the field will effect it's taste, the manner in which it should be cooked and the safety of the meal to be consumed later. The faster a pheasant can be field cleaned the lower the chances of contaminating the meat, and the pheasant will have a better overall taste at the table. When hunting on warmer days or when a distance from camp or refrigeration, it is imperative to prepare the pheasant with these factors in mind. It is a good idea to wash hands before cleaning a pheasant to remove any bacteria, as this is usually not possible, at the least pour water from a canteen on them or better yet carry a packaged alcohol towelette in your pocket when hunting for this purpose.

Many hunters prefer to leave the skin on a pheasant and to pluck the feathers during field dressing. While this can be rather time consuming, it's appropriate on a cooler day and allows the meat to stay more moist both until refrigeration and when cooked. If this is a hunters preferred choice, the skin should be examined closely for lice and other infestations. After plucking it is a simple matter to remove the head and feet (and wings if desired) make a horizontal cut at the top of the breast of the pheasant, and remove the entrails as best as is possible in the field. After getting back to civilization, the pheasant can then be washed thoroughly and re-examined for any discrepancies missed while field cleaning.

If a hunter desires not to leave the skin on a freshly killed pheasant, or on a cool day or if close to camp or home, a pheasant can be field dressed rather quickly. Remove the head, feet and wings of the pheasant with a hunting knife, and make a small vertical cut near the base of the pheasant's neck. Grasping each flap of the skin and feathers, simply tear the skin apart for the length of the torso. What is left is the pheasant's body still with entrails. Again, make a horizontal cut at the top of the breast, and using your fingers tear the flesh and remove the entrails.

It is important to examine the entrails of the pheasant for tumors, dark blood, or parasites such as worms. If there is any question of the health of the bird, leave it for scavengers to feed upon, but in no circumstance should the meat be consumed by humans.