You do not need to mask the flavor of this animal it is like wild turkey.
At least the wife seemed to think so. One of her co workers seen her eating fried chicken at work during lunch and said you eating chicken today?
She went on and explained and they all wanted to try it.. She took some the next day and they all loved it.
The meat color was very light like a skinned chicken.
I could not help myself I had to fry a chunk up after skinning one.
After I fried it I was no longer worried about the skin as I wanted the meat under it.
You guys are missing out if you do not try it.
Freezing it with guts in is fine.. bacteria does not get into the meat until oxygen is present.
I would not eat the tenderloins or innards though as they could absorb some off flavor.
But the backstraps and "hams" should be just fine.
Better than Paddlefish and better than big old tough flat head.
Yea I just said that.
At least the wife seemed to think so. One of her co workers seen her eating fried chicken at work during lunch and said you eating chicken today?
She went on and explained and they all wanted to try it.. She took some the next day and they all loved it.
The meat color was very light like a skinned chicken.
I could not help myself I had to fry a chunk up after skinning one.
After I fried it I was no longer worried about the skin as I wanted the meat under it.
You guys are missing out if you do not try it.
Freezing it with guts in is fine.. bacteria does not get into the meat until oxygen is present.
I would not eat the tenderloins or innards though as they could absorb some off flavor.
But the backstraps and "hams" should be just fine.
Better than Paddlefish and better than big old tough flat head.
Yea I just said that.