Shooting the young rear birds in the flock in September means eating meat on the order of tenderloin and cooked just as you would the venison (dipped in egg, battered, fried slowly with onions). When I skin birds with my hunting partners I always pull out the smallest breast from the bucket. They don't know any better.
Old birds make two things for me: jerkey and BBQ that gets cooked for two days in a crock pot and chopped finely with a big meat cleaver with lots of good flavored sauce.
|