Quick Answer
To clean and process shot starlings, field dress and eviscerate the birds within the first hour of harvest, then rinse with cold water and pat dry with paper towels before processing. Remove feathers, beaks, and feet, and soak the carcasses in a 1:10 solution of water to vinegar to help loosen the skin.
Field Dressing and Evisceration
When field dressing and eviscerating shot starlings, make a 2-3 inch incision along the belly, cutting from the base of the neck to just above the vent. Carefully remove the organs and entrails, taking care not to puncture the digestive tract. Continue to rinse the carcass with cold water to prevent bacterial growth and spoilage.
Soaking and Preparing for Skinning
After evisceration, soak the starlings in a 1:10 solution of water to vinegar for 10-15 minutes. This helps loosen the skin and makes the skining process easier. Remove the carcasses from the solution and pat dry with paper towels. Next, remove the feathers, beaks, and feet using a sharp knife or pair of scissors.
Skinning and Trimming
To skin the starlings, make a shallow incision along the back, starting at the base of the neck and working down to the tail. Carefully remove the skin, taking care not to tear the underlying meat. Trim any excess fat and trim the wings and tail feathers. The starlings are now ready for further processing, such as grinding or canning.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.