I wished that I had taken a video of Paul and his dad field dressing prarie chickens, sharptailed grouse and pheasants. Being a grouse biologist, Paul’s dad was among the fastest and cleanest bird dressers I have ever seen. He did not like to cut any bones, said it could contaminate the meat potentially, and he likes to marinate or rest them in a salt water brine overnight after cleaning to help clean and tenderize the meat. This video shows the same method they use: