Once the groups arrive back at the meeting area, organizers should have a station established to teach the Apprentices how to properly field dress a pheasant.

They should be taught how to pluck or skin a bird, remove the entrails, wash and handle the bird for eventual cooking. It should also be communicated to the Apprentices to leave one wing attached on the pheasant until they arrive home. This is important should they be stopped by a Conservation Officer.

This will be a good opportunity to share some recipe ideas and the importance of proper field dressing in preparation for cooking and the quality of table fare.

You should plan 20 minutes for this station depending on the number of Apprentices.