As Chris says King, the meat is dark... very dark, and seems very bloody most of the time. They can taste pretty strong if you don't get as much of the blood out of the meat as possible. Best way is, if they're wounded, to step on their head and pull it off and hang on tight as their heart pumps all the blood out. That works well with spruce grouse also and makes a big difference in the taste. I had two of these for dinner the night I brought them home. Excellent.
RE the plane: it is a nice one... all it takes is money and enough of a lack of brain matter and common sense to want to spend it on the plane. I'm putting an Airglas belly pod on next that will be half cargo, half fuel. I'm tired of carrying cans in the back seat.
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