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10-12-2010, 03:45 PM | #13 | ||||||
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I'll use the water trick this December. The one's throughout the season don't last long enough to worry about.
Cheers, Jack
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Hunt ethically. Eat heartily. |
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10-27-2010, 10:13 PM | #14 | ||||||
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I am now up to seven Woodcock breasts ,I am trying the " Freeze in Water Technique " If I get into a few more birds ,I am going to make up a batch ,will let you know how it turns out ! Has anyone tried this recipe yet ? Russ
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10-30-2014, 08:35 PM | #15 | ||||||
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I tried freezing some deer meat in water last season. When I thawed the meat out it seemed fine. I didn't think it would matter much anyways as I was going to make a roast in the crock pot. The meat was good but you could chew in it till your jaw got sore. I asked my buddy from back home and he scolded me for being so stupid. Can't remember the reason, but I do not freeze venison in water anymore. Also those vacuum freezer deals are the way to go. Keeps meat very fresh, very long!
I don't even think we have woodcock here in the Shenandoah valley, but if I ever find some, I'm gonna make some of that patte!
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Never criticize someone until you've walked a mile in their shoes. This way, once you've criticized them, you're a mile away... and you have their shoes. |
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11-10-2014, 12:49 PM | #16 | |||||||
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Quote:
Grouse and woodcock breasts tend to get a little bit of freezer burn if kept a year in sealed bags. You can just slice the thin layer of freezer burned flesh away and the remainder if fine. Most of the time, they never last that long anyway. |
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