buzz -
Skin the sharptail (no need to pluck them)
Filet off the breasts.
If possible, remove the silverskin-type stuff, but not critical.
Poke holes in the meat with a fork.
Let sit overnight in milk, buttermilk or yoghurt.
Pat them dry then let them sit for a while - at least an hour - in something that will form a glaze and provide a nice contrast to their rich flavor. You can go with sweet: (Apricot compote, lingonberry jam, etc.) or savory (a simple barbecue sauce, or sundried tomatoes, garlic, olive oil and rosemary, etc.)
Brush them with the sauce, and grill rare over charcoal. You can also pan fry them in butter, or butter mixed with olive oil, but grilling over charcoal is the best way for the glaze to form a crust.
They should be rare on the inside - it only takes about a minute and a half per side over a good fire.
(Save the legs to either smoke - great hunting snack! or you can can make confit with either duck fat - if you have any - or olive oil.)
Enjoy!
Last edited by clayws; 07/23/12 07:01 PM.
