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<blockquote data-quote="Cowbaby" data-source="post: 3508473" data-attributes="member: 46875"><p>Pretty dry game bird in relation to others. You have to keep this in mind when deciding how to cook them because they are not going to taste like a chicken,If you just fry or roast it you will see what I mean by dry.</p><p>Some fritzy people like them cooked with wine,</p><p>About the best way I ever had them was francaise style where the breasts are dusted in flour and fried then a rich brown gravy is made from the drippings and the birds placed back in that spooned over it to simmer a while. Makes the meat moister that way and nice flavor.</p><p>Just find a good chicken francaise recipe and give it a go.</p><p></p><p>That picture makes me wish my old Springer Spaniel Chester was still alive. Me and that ole boy put a many a pheasant, blue quail and chukar in a pot up in Western Idaho and Eastern Oregon back in the day. Good times.</p></blockquote><p></p>
[QUOTE="Cowbaby, post: 3508473, member: 46875"] Pretty dry game bird in relation to others. You have to keep this in mind when deciding how to cook them because they are not going to taste like a chicken,If you just fry or roast it you will see what I mean by dry. Some fritzy people like them cooked with wine, About the best way I ever had them was francaise style where the breasts are dusted in flour and fried then a rich brown gravy is made from the drippings and the birds placed back in that spooned over it to simmer a while. Makes the meat moister that way and nice flavor. Just find a good chicken francaise recipe and give it a go. That picture makes me wish my old Springer Spaniel Chester was still alive. Me and that ole boy put a many a pheasant, blue quail and chukar in a pot up in Western Idaho and Eastern Oregon back in the day. Good times. [/QUOTE]
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