g_maxson wrote:Flip bird breast up, feel for breast bone, cut down either side right through the feathers and cut along the rib cage as you normally would. When you get to the bottom of the breast meat grab the meat at the bottom and filet it right off the skin. Can clean them almost as fast as mallards.
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I would like to second this, but also add to it.
I take a pair of locking needle nose, and when ready, cut alittle spot at the end of the breast, latch on, and fillet the breast off like it was a fish. Its clean, smooth and you don't loose barely any meat. My favorite bird is the Common GE, but I felt terrible after I'd bagg'em and then waste meat while cleaning. Almost gave up hunting them, until an old timer showed me how to clean'em.