Rasawek Quail

[6pt-Sika]

Rasawek quail are the main course tonight ! Along with boiled potatoes n green beans , cucumbers and cherry tomatoes.

[charlie cleveland]

boy are nt you eating good tonite....charlie

[6pt-Sika]

Originally Posted by charlie cleveland

boy are nt you eating good tonite....charlie

Yes sir it was !

[mobirdhunter]

Looks pretty healthy, too!

[Mills]

My sons and I had a game dinner at our club a year and a half ago and it was so good. We just gave them the game and said surprise us. The woodcock appetizer was the best, followed by venison and quail courses.

[6pt-Sika]

Originally Posted by Mills Morrison

My sons and I had a game dinner at our club a year and a half ago and it was so good. We just gave them the game and said surprise us. The woodcock appetizer was the best, followed by venison and quail courses.

There used to be a hunt club in central Virginia that did a game supper every year as a way to raise money for dog food as they kept bear dogs and I think deer hounds . Anyway they'd have all kinds of stuff of course venison and bear , usually someone would show up with a portion of elk , maybe some ducks etc . But they'd also bake woodchucks and if I'm not mistaken coons . Those last to are a bit much for me , about as far as I go is the heart from a deer .

[Bruce Hering]

Originally Posted by CraigThompson

There used to be a hunt club in central Virginia that did a game supper every year as a way to raise money for dog food as they kept bear dogs and I think deer hounds . Anyway they'd have all kinds of stuff of course venison and bear , usually someone would show up with a portion of elk , maybe some ducks etc . But they'd also bake woodchucks and if I'm not mistaken coons . Those last to are a bit much for me , about as far as I go is the heart from a deer .

I had a very Dutch/German great aunt that could serve up a roasted coon that would make ya jump for joy. Very dark meat and she fixed it with a dark gravy with potato dumplings and carrots and onions. It was to die for. Her secret was cleaning the coon up really good, removing all the fat and the "kernels" under the "arms" and then par boiling it with bay leaf prior to roasting.

As to woodchucks, there was an older black gentleman that worked for my Dad and asked me to bring him woodchucks as his wife and he loved them. He brought us some and it, again, was a dark meat and was quite tasty.

[6pt-Sika]

My grandparents on my fathers side used to have a guy trap POSSUMS for them . By trap I mean catch them live and bring them to them . Then they'd put them in a cage and feed them whatever to as they said clean them out kinda like some folks do with turtles . I'll tell you right now there ain't no way in hell I'm eating a possum

And I gotta say coons and groundhogs are on the no way list .

Lotta people eat deer liver and I was offered some when I went deer hunting in Maine but I passed . Actually Maine was the first place I tried deer heart . But I'm not much on any liver be it beef chicken or whatever .

I can remmember my great grandmother on my mothers side telling me one time , when we killed a hog we ate everything from his rooter to his tooter except the squeal

[Mills]

Coon tastes like motor oil. Done once and never again

[Gary Laudermilch]

I once knew a Portuguese chef that suggested I bring him a nice young woodchuck and he would prepare it. I did, he did, and it was splendid. Never had the guts to try it myself.