As a tangent, I now freeze all my wild game in vacumn sealed bags. They stay freezer burn free for a much longer time. I usually fillet my birds, so I can put breasts in one bag and legs in another. Legs from grouse, pheasant, turkey are usually braised until the meat is falling off the bone, then shredded for use in soups, casseroles, etc.
I even take the vacuum sealer on hunting trips with me.
John, that is my favorite recipie for doves, woodcock also.
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"How kind it is that most of us will never know when we have fired our last shot"--Nash Buckingham
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