Sharptial Recipes please.

[Lloyd McKissick]

These are dark meat birds and require a different approach. I have heard of truly-great results with them (making them taste like fine roast beef) but I am unsure of the steps to get there.

Anyone here have any experience with these birds?

[mikeschneider]

I’m in my prairie camp now, took 5 birds this am and breasted them…used fork to tenderize them, stabbing 10-15 times per piece of breast meat. I put them in a bowl and covered with zesty Italian dressing, tonite I’ll grill them with Montreal steak seasoning over hot coals, til rare or medium rare, tent under foil 10-12 minutes…slice against the grain and dip in your favorite dipping sauce…I like creamy horseradish mixed with sweet/sour. We make poppers out of sharpy meat too…pepperoni and red pepper then bacon wrapped and grilled!

[Lloyd McKissick]

Mr. Schneider: Thankyou for that. I age my birds in our local beer refrigerator (& minnows, & overflow).

http://i.imgur.com/jY4EDTrh.jpg (https://imgur.com/jY4EDTr)


Looks like I'll need to clean a few birds tomorrow.

[mikeschneider]

Exactly what our frig looks like here at camp! Birds stay in frig whole for several days…our meal tonite was sublime!!!! Crazy good!!!!!

[Dean Weber]

I’m in my prairie camp now, took 5 birds this am and breasted them…used fork to tenderize them, stabbing 10-15 times per piece of breast meat. I put them in a bowl and covered with zesty Italian dressing, tonite I’ll grill them with Montreal steak seasoning over hot coals, til rare or medium rare, tent under foil 10-12 minutes…slice against the grain and dip in your favorite dipping sauce…I like creamy horseradish mixed with sweet/sour. We make poppers out of sharpy meat too…pepperoni and red pepper then bacon wrapped and grilled!

I prepare them much like Mike. Using a meat hammer works better for me than fork holes. Marinating a night or 2, then cooking on a cast iron plate on the grill. Take them off medium rare and they are the best version of steak bites. I use a garlic/salt based seasoning after coming out of the marinade. Very tasty when cooked fresh without marinade as well.

[mikeschneider]

I prefer the meat hammer…my buddy took it home Wednesday…getting hungry!!!

[Larry Stauch]

We cut them up into one inch pieces and saute them in olive oil, a little balsamic vinegar, some fresh garlic and white wine for 4-6 minutes. And they are wonderful! But, do it while they're fresh and keep them rare. I haven't found the need to tenderize them.

[Mike Koneski]

The latest Covers magazine from RGS/AWS has a recipe for a sandwich that calls for any game bird breast meat. It looks delicious!! Pheasants are plentiful so I think I will use that recipe for something different. Lloyd, might want to give it a try?