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According to Virginia Extension Agent Mike Clifford, author of “The 4-H Wild Game Food Guide and Cook Book,” “Even on the table, the wild turkey is superior to its domestic relative.”
If the huntsman in your house is lucky enough to bag a wild gobbler, he or she will need to dress and clean the bird in the field. This is done by making a small slit below the breast and remove ing the entrails with fingers or a gut-hook.
According to Clifford, many hunters also pluck their birds in the field before the feathers “set” in the skin. “Plucking takes more time than skinning,” says Clifford, “but produces a juicier and more tasty bird.”
The breast meat of wild turkey is dark, moist and flavorful. To avoid wasting this palatepleasing advantage, Clifford recommends testing for doneness (180 degrees Fahrenheit) with a meat thermometer. He warns that a wild turkey can fool one accustomed to the domestic variety, because the meat even when thoroughly cooked will feel firmer and the legs will not be as easily removed.
Preparation of wild ducks
for cooking
Dress ducks, removing entrails, in field unless weather is cold, in which case dressing can be done as soon as you get ducks home. Rough-pluck ducks, removing all but hard-to-get pinfeathers and down, also clipping off wings and feet (not head).
Melt one cake of paraffin canning wax per duck in boiling water. Using heads as handles, dip ducks into wax, which should be about one-fourth inch thick on top of water. Pull ducks from pot and allow excess wax to drip off; then dip ducks back in pot before removing and plunging into cold water. When wax is hard* peel from duck as you would pefel an -Orange; 99.8 percent of tinyiieathere will come off with the wax.
Remove heads.
87.8%