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so we just harvested some pheasants and Im going to go through field dressing to get it to the point where we will be roasting it later so first off just want to cut the head off you want to leave a good length because were going to use that as grip later on just make some Nicks on either side twist and pull out comes out with the sinew same thing on the other side get out and theres two folds in the wing and here and here its the same thing I do when Im taking down the whole chicken just want to cut right down to that knuckle and pop it off youll see the bone pop out take your swing right off same thing with the other side and then want to find on the back by the breast docHub and lift a little bit of skin up so you start putting your fingers in keep a grip on the legs and just kind of went all around youve already taken off same thing down here right around the little wing lifts at this point now try and do your best to get everything off of there thats what the waters for a
