Quick Answer
To properly field dress a sage grouse, make a shallow cut along the belly, then cut through the breastbone and rib cage, and carefully remove the innards. Be mindful of the bird's fragile bones and sensitive skin. Keep the body cold to preserve the meat.
Preparing the Bird
Begin by laying the sage grouse on its back, with the head facing towards you. Locate the belly and make a shallow cut, about 1 inch deep, along the entire length of the bird. Be careful not to puncture the intestines. Continue the cut through the breastbone and rib cage, taking care to avoid cutting through any of the lungs or air sacs.
Removing the Innards
Carefully make a second cut, about 1/4 inch deep, along the spine, and gently pry the rib cage away from the breast meat. Use a pair of gut hooks to carefully remove the innards, starting at the anus and working your way up to the breast. Be mindful of the bird’s fragile bones and sensitive skin to avoid damage.
Cleaning and Cooling
Once the innards are removed, rinse the bird under cold running water to remove any remaining debris. Pat the bird dry with paper towels, then place it in a clean game bag or container filled with ice to keep it cold. This will help preserve the meat and prevent spoilage.
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