Game

When preparing game birds, discard the head and the insides; they are not utilized in Russian cuisine. When gutting the birds, try to avoid breaking the gall bladder. If it should break, wash the bird several times in cold water. If the bird is frozen and the gall bladder had burst before gutting, cut out all the parts where the gall has penetrated.

Except for wild ducks, do not singe the birds but carefully remove all feathers. Wash the inside without wetting the outside. Pat it dry with a towel, then submerge the bird in a marinade for 2-7 hours depending on size, or simply soak in cold water with onion and garlic; in the case of partridges or grouse, soak in milk.