Marilyn Fleming
How to Clean a Game Bird
ring-necked pheasant erupting from the scrub; retriever stock-still . . . take the shot!
Pull out a few of the colorful tail feathers and set aside.
Boil a large pot of water and promptly remove it from the heat. Grip the feet and dangle the bird upside down, plunging it into the hot water just long enough for the feathers to relax their grip. Now pluck until the skin of the bird is smooth. Cut open the crop, and cut beneath the tail, pulling out the innards, taking care to save the heart, gizzard, and liver. For some, these are a delicacy.
Cut off and discard the head, saving the neck and feet for soup stock.
a centerpiece of tall plumes— glass dome lift and fan the essence bow heads holding hands
About the Author
Marilyn Fleming was born and raised on a farm in Wisconsin. She attributes her special interest in Asian forms of poetry to that small slice of life where the love of nature and simple things took root and were nourished. She lives with her husband Keith in Pewaukee, Wisconsin.