Sharptial Recipes please.

[mikeschneider]

I prefer the meat hammer…my buddy took it home Wednesday…getting hungry!!!

[Larry the Gun Guy]

We cut them up into one inch pieces and saute them in olive oil, a little balsamic vinegar, some fresh garlic and white wine for 4-6 minutes. And they are wonderful! But, do it while they're fresh and keep them rare. I haven't found the need to tenderize them.

[Mike of the Mountain]

The latest Covers magazine from RGS/AWS has a recipe for a sandwich that calls for any game bird breast meat. It looks delicious!! Pheasants are plentiful so I think I will use that recipe for something different. Lloyd, might want to give it a try?