So tired, I could easily blow it off.
But the birds have been hanging in the cool crawlspace plenty long enough and it is time. “I’ll have a beer first…” and I do. And it’s so good, I have another. It is already late fall and the sun is long gone and it feels later than it is, even though it’s barely dinner time. The birds are laid out on the cutting board, waiting. Although they really aren’t waiting, because they are dead; if they ever actually “waited” for anything while alive.
I often seem to procrastinate when it comes to cleaning birds, and then I hurry through it mechanically. But tonight, I’m in a different mood. Almost as tired as the shorthair curled up in the corner of the living room by the stove. The good kind of tired, where whatever you’re going to do you’re going to take your time doing.
I lay the bird spread out on its back. Game shears remove wings and head and legs. Feel through the deep mahogany and purple-tinged belly feathers for something more tangible. The knife slides in easily, and the thin skin parts up the length of the cavity. The pungent odor of pheasant hits the nostrils. Rich pink flesh exposed. A pile of technicolor feathers accumulates. A few crimson spots where #6 did its thing.
Flushed under cold water, thoroughly.
And then its time to ponder a recipe. Maybe a sautè in sage, bacon and port. They deserve nothing less.