And pls tell us about the coupe (?)

Recipe is simple. Hammer the breast halves flat which also tenderizes- not that that is necessary but the flat pieces roll up nicely. While still flat sprinkle with seasoning salt, add some chopped green onion and Monterey Jack slices. Roll them up. Wrap it all with bacon slices. Use a few toothpicks to hold together. Pop it in the oven and when you can’t handle the aroma and anticipation any longer, remove and consume once it’s cool enough to not burn your tongue and innards.

1928 Ford Model A Roadster
 

Roadster is close to original condition except the paint is better than it was in ‘28. Cruises at 40mph. Above that it’s all Elvis. (Shake rattle and roll)

ya ll are looking good.....so is the car......charlie

Another day and another very nice rooster. Phattest phez I’ve seen in years. Winter is going to get colder.

Jack, that is a great deal of fat. A good sign going into winter.

Jack, either that is a preserve bird or he was a real bully at feed time. Shame on him. What oven temperature do you like? I feel like going down to the freezer right now. Thanks.

Is he from an agricultural area? That is an impressive amount of fat on a wild bird!

The roosters I hunt are all wild. I have several farmers and ranchers who welcome me to hunt on their private land. The birds do feed on crop lands. They glean grain seed that didn’t stay in the combines. For the most part, stubble fields are various varieties of wheat but also canola flax and some corn. The birds will also hang around where cattle are fed. Right now I’m seeing numbers in the hundreds but since Charlie passed, I’m hunting dogless so the opportunities for a shot are limited. I no longer shoot birds that will drop into thick cattails or heavy thorny brush as I simply can’t find them. The average day involves about 10-12 kilometres of hiking and maybe five or six shots. This particular day was only two shots and one bird taken. Will try again tomorrow. Gotta get in as much as I can before our government succeeds in disarming all civilians. Sad times for gun owners north of the 49th parallel.

Anything in the oven is 350 degrees. Always have to stay on top of time as the meat is dryer than chicken and if overdone texture is way off. I usually handle the meat like this:

All thigh and shotup breast is ground and fast cooked in fry pan then frozen in convenient sized containers to be used in any recipe one has for ground chicken or turkey. Eg: chilis stuffed peppers lasagna meat sauces.
For meat balls they must be prepared and formed first. Then cooked then either used right away or frozen for later.

The breast filets are frozen separately and when there are sufficient I just fast fry them in butter until golden brown. Use as finger food or even as a topping on a pizza.

The breasts are frozen and used later in any recipe you like. Lots are posted on the hunting sub forum

I dine like royalty during pheasant season. And that’s where my hunting has ended. Just chase pheasants but have taken all manner of big game and other birds since the 1950s. I have been blessed to live where there is no end of game out there. Hunter numbers are down as firearms have been vilified by liberal governments since the 1980s. Firearms owners are equally vilified. It is the expressed goal of the liberals since the 1980s to end civilian ownership of firearms. Yet all they do is tackle law abiding licenced firearms owners but not the real problem of illegal criminal use of firearms. Right now they are in a coalition of an even farther left party and they are using political tactics that essentially bypass our parliament. No debate. No consultation. Hate to say it but the manner of going forward has more the appearance of a dictatorship than a democracy. I know without a doubt that I have lived through the best of times as a hunter. I don’t see grandchildren ever being able to experience that.☹️ Well unless they move south