I freeze all my game birds in water. It keeps most of the oxygen away from the meat and prevents freezer-burn for a long time. I've eaten birds three years old that were as good as 6 mos. old, kept this way.
My fave way of doing bird breasts, salted and peppered, is to simmer them slowly in olive oil until just barely browned. Remove them and replace with sliced green peppers, 'shrooms, and onion if you like it. Put breasts back in once the veggies are mostly cooked, and add some Worcestershire sauce and soy sauce, and simmer a little longer. Then, the coup de grace ........ add a cup of white wine (of the Blue Nun genre), cover, and simmer a few more minutes.
Serve over rice, if you really need more carbs. I don't, and have the breasts and veggies as cooked. I really don't know how much of that I can eat at a sitting, though I have knocked back 17 dove breasts at one meal without really overdoing it.
SRH
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