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05-17-2020, 04:45 PM
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#1
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Member
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Member Info
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Join Date: Mar 2011
Posts: 9,702
Thanks: 6,615
Thanked 9,298 Times in 4,093 Posts
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Quote:
Originally Posted by Chris Robenalt
Sounds mouth watering! We filet our breast when cleaning, much easier and faster to cook. I don't worry about a meat shortage. These birds are plenty and I could eat them daily!
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I rip the skin on Pheasent breasts open and fillet both sides the breast and toss the carcass . But for dove/quail I rip the breast skin pop the breasts out with the wings attached and use a pair of pruning shears to cut the wings off .
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
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