Carving Assuming you are, like me, right handed, position the bird so that the thigh bones are facing towards you. Place the prongs of the carving fork on either side of the breast bone and, using the flat of the blade, prise open the right hand thigh. With the curved point of the carving knife, separate the thigh where it attaches the body at the hip socket. This will almost certainly be very stiff and will require a certain amount of manual twisting. The thigh and drumstick of a wild bird are sure to be tough and should either be put back in the oven and served as a second helping or set aside for deviling, or converting into confit, at a later stage. Do the same with the wing and repeat on the opposite side. Once the thighs and wings are removed, the bird is ready for carving.
