Brent: I have always thought that they were pretty special.

Rebecca Grey (of Grey's Sporting Journal) mentions in her game cookbook that they are at the pinnacle of gamebird tablefare (given proper consideration). That's not a direct quote but you get my meaning.

I have had tough and flavorless examples, but that wasn't the bird's fault. Pan fried immediately after harvest, while still in rigor, and they can be just allright. Age them a bit and then brine them and you will be in for a serious treat.

Last edited by Lloyd3; 07/23/25 07:53 AM.