I don’t think penetration is a big deal in grouse hunting either although #9 shot will often penetrate the bird to wind up under the skin on the far side.
As far as skinning grouse, in my youth after tiring of picking a bunch of birds, I asked my grandfather if I could skin some of them to save time. He told me that anyone who skins a partridge doesn’t deserve to eat one. Harsh words but I got his point. I have never skinned a game bird.
Woodcock have a bit of fat under the skin on both sides of the backbone. Skinning would remove this fat which is beneficial in roasting. To each his own, but I’ll go with my grandfather’s ways.
Just a note, the New York city market of the 1800’s would never accept a skinned bird or one with a lot of shot in it. The market buyers were very particular back in the day.
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