Only way I've eat them is breasted out and sliced thin and floured and fried. Still has a slight liver flavor to me.
Yeah, definitely grill med rare, season as you please. Seems like if it's cooked thru where it's all brown, liver it is.
Only way I've eat them is breasted out and sliced thin and floured and fried. Still has a slight liver flavor to me.
Yeah, definitely grill med rare, season as you please. Seems like if it's cooked thru where it's all brown, liver it is.
Well did you see the pile of birds that were killed?.... lolA few in the field behind us the last couple of days. Not as many as normal.
I may have to try this. No way I can eat it if it tastes like liver.outside of bob white quail, any bird needs brined. Bigger the bird, longer time to brine. Brine a goose breast for a day or so (water, kosher salt, sugar, herbs, lemon, onion, garlic) and smoke it with mesquite and it’s simply exquisite. Believe it or not, a properly prepared goose breast can rival sand hill crane
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