Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

16 responses to “How to Break Down a Game Bird”

  1. Jon

    Fantastic 101 Hank! The pictures tell the whole story. Nice post.

  2. maryann

    Nice of you to take the time to do all of the great illustrations, Hank :)
    You’ve reminded me that I have to get my knives sharpened.

  3. Josh

    Great post, I’ll be referring to it if I ever shoot another animal.

    By the way, I used an earlier, great post of yours and rendered some pheasant fat. Now, what should I use it in?

  4. Finspot

    Excellent info as usual. How about a rabbit tutorial?

  5. KAB

    Great tutorial…I’ve been wanting to do a duck for awhile now (though I’m going to let someone else shoot it for me).

    I second the rabbit tutorial, too. Good info!

  6. Funder

    Great post, thank you! I’ve been practicing on chickens, but I’m not nearly as good as you yet. I’m gonna try your breasting technique. (That sounds racy!)

    What do you like to do with the tenderloins? I’ve always cooked them with the breast, but I’m definitely open to new ideas.

  7. Sylvie, Rappahannock Cook & Kitchen Gardener

    Excellent instructions and illustrations, Hank. More detailed than my Joy of Cooking… smile. It’s perfect for novices and for anybody who wants to check their technique.


  8. Sam Sotiropoulos

    Hank, Happy New Year! Hope Holly is recovering well? Thanks for the breakdown on a breakdown! :-) Nicely done and well documented.

  9. Chris

    Great post, wonderful pictures. I have another tutorial request. How about de-feathering birds? It seems that there are so many techniques. Which is the most reliable?

  10. tim

    has there been a reply to the de-feathering birds request?

  11. Amanda

    Hi Hank,
    I broke down a pheasant last night, and cut it into small strips for stir-fry. I came across some pin-like bones in the lower leg section. Are these worth removing or will they cook down like those tough venison tendons that melt out in cooking?
    Thanks so much for your help and blog! I love it.

  12. Momasam

    ok, so I have a benefactor hunter that drops off geese and ducks – I am so lucky! so far I have tried to pluck the ducks to no avail so I have resorted to just breasting them out. I would love not to waste the rest of the bird even if i’m just making soup stock.
    pray tell… how do you use wax to pluck a duck?

  13. Lucky Choi

    Hi Hank,

    I recently removed both whole legs off a domestic goose in order to make confit for a recipe of garbure. Left with a bird minus its legs, is it still possible to roast it “as is” and remove the breast meat at some point, then finish them to a tender medium rare in a skillet as you suggest in your Roast Goose recipe? (I also like the resulting stock I make from the roasted carcass.)

    Would I need to make any adjustments to your recipe other than skip the steps regarding the legs?


Leave a Reply