How to Clean and Dress a Pigeon

Cleaning and dressing a pigeon immediately after death is important to prevent the meat from spoiling. Waiting for more than an hour in hot climates will damage the meat. Several cleaning techniques are possible, but simply removing the breast is the most efficient process. The breast is the primary source of meat on the bird, so processing the wings, legs and neck does not provide any valuable portions.

Things You'll Need

  • Plastic bag
  • Ice chest
  • Fillet knife
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Instructions

    • 1

      Cup the bird in your hands with the breast facing the sky. Hold the wings between your index and forefinger to stabilize the pigeon.

    • 2

      Use your thumbs to peel the feathers off the breast. Peel the feathers until you see the bumpy skin. Continue peeling until the skin pulls off the breast and exposes the red meat. Peel the skin and feathers until you reach the lower base of the breast.

    • 3

      Locate the bottom of the breast bone with your thumb. Push your thumb under the bone and pull the bone away from the bird. Continue tearing until the breast is separate from the pigeon.

    • 4

      Clean the remaining feathers off the breast and store the meat in a plastic bag. Place the bag in an ice chest to cool the meat until you are home.

    • 5

      Wash the meat in fresh water to remove the remaining feathers and blood. Use a fillet knife to cut the meat off the bone in preparation for cooking.