Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
I shot one a year ago along with my 2 nephews and son in law. My son in law is in USMC while he was at Camp Pendleton in California. He meet a chef there we cut the Breast in 3/8 inch strips and fried them in butter. We cooked them like you would a steak. Do not over cook them. They were very good Loren
The Following 2 Users Say Thank You to Loren A Wilcox For Your Post:
Threaded Mode