Method:
1. Gut birds and hang them for 3 to 5 days. This tenderises the birds and improves the flavour.
2. Cut off legs just below drumsticks.
3. Cut off wings at second joint.
4. Cut off neck.
5. Pull feathers and skin off together, in one movement. You literally unzip them.
6. Remove preen gland (near tail) to help prevent a bitter taste.
7. Game birds have little or no fat, so use plenty of butter when cooking them.
8. Thread needle with string. Draw thighs close to body and insert needle under middle joint of one leg. Run it through breast to come out under middle joint of other leg, leaving about 10 cm string free at the beginning.
9. Take string around side, holding wing in position, then around neck and other wing. Tie a knot.
10. The long piece of string left at the start is now taken over legs to hold them in place. Sew up cavity to keep stuffing in place.
