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!
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