Think ahead about getting the kill from hunting to home grounds. For best flavor and eye appeal, you need to know how to field dress, cool, transport, and pluck the fowl, as well as how to prepare it for the table. Remove entrails, taking care not to break the gall bladder sac or the liver because bile destroys meat flavor. The shape of the bird's bill tells you about its diet. Wipe body cavity with a dry cloth, paper towel, or dry grass.
Moisture spreads bacteria, which causes spoilage.
Cool bird by allowing air to circulate in body cavity. Hold the cavity open with a small stick to speed cooling. Bring a cooler for transporting birds. When you get home, finish dressing birds. You can also age birds by hanging them for three or four days at 40 to 45 degrees Fahrenheit, but don't pluck them.