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I like to do jerky on both when the meat is getting older and we need to use it up. Do fajitas a lot too. Slice into strips and fry up with onion and peppers. I prefer duck with the skin off as well, makes it less greasy.
Duck-a-holic and quack-addict!
I never cared for eating wild birds of any kind, but I have to think it was because they weren't prepared right. Usually overcooked I think, certainly uninspired cooking, but it's been 45 years ago at least.
There's a lot more of us ugly mf'ers out here than there are of you pretty people!
- Frank Zappa
Scrotum Diem - bag the day!
It's all shits and giggles until someone giggles and shits.....
If you ever get a chance to shoot and eat quail, you will change your mind about wild birds. I like pheasant ok, but the little quail breast nuggets are superior to chicken in every way.
"WE ARE THE BEAR"
link to feedback https://www.ar-15.co/threads/39392-J...hlight=Jamnanc
Shot lots and lots of quail as a yoot, that's mainly what we hunted. Had relatives with farm & ranch land in western OK, loaded with quail. Not bad, quail and doves were pretty good. But again, I don't think they were cooked right, too overcooked. Usually fried hot and fast, I think I could do better. Sure lots of fun to shoot though!Originally Posted by Jamnanc
There's a lot more of us ugly mf'ers out here than there are of you pretty people!
- Frank Zappa
Scrotum Diem - bag the day!
It's all shits and giggles until someone giggles and shits.....
Quail is the best. Chukar is pretty good too.
Improperly cooked, and not taken care of in the field are usually why wild game of any kind tastes bad...except Snow Goose...they never taste good.
duck gumbo is amazing, just fyi
My Feedback
"I don't listen to the women I do know, why would I listen to some crazy bitch from the ocean?" ~ Spyder
However you do it save the grease from the duck best French fries ever
The Hobo
Brining is your friend
Or soaking in buttermilk
Last edited by thedave1164; 12-02-2016 at 08:32.
I have made cream of pheasant soup with wild rice. Just looked up cream of chicken and substituted. I will soak the pheasant breasts in buttermilk overnight then cook as directions state. I also have taken said soaked pheasant breasts and smeared cream cheese inside of breast. You can add any spices or slices of hot peppers of choice. Roll up, wrap in bacon and grill. When bacon done the pheasant is done.
Armageddon was yesterday, today we have a real problem.
Despite what your momma told you violence does solve problems-The Craft
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