GSPHUNTER
WKR
- Joined
- Jun 30, 2020
- Messages
- 4,408
Missing is Mt. quail. By far the best there is. I have had about half of what is on the list, including woodcock, aka bogsucker, which in my opinion is not worth feeding to my dog.
I forgot that you use butter in the cast iron a good amountPluck the breast and cut them out with the fat on. Score the fat and salt and pepper heavy. Then in a cast iron over medium heat cook fat side down for 7 minutes and 3 minutes on the other side. If you like sauce a black berry reduction goes great with it. I use a couple table spoons of balsamic vinegar and some sugar and about 6 blackberrys. Slice the breast and drizzle the reduction on it. My kid prefers just the meat no sauce.
Spruce, not sharpsHere in WA the regs only say "forest grouse". Blues, ruffed, sharps are all inclusive.