Congratulations.Lukas and I traveled to NC this week. Didn’t find many the first day but found quite a few this morning. After a couple of flushes Lukas finally found his groove and got his first bird. We had a great time and can’t wait to get back after them. CJ
Means more than if you had shot it yourself, doesn't it?Lukas and I traveled to NC this week. Didn’t find many the first day but found quite a few this morning. After a couple of flushes Lukas finally found his groove and got his first bird. We had a great time and can’t wait to get back after them. CJ
Yes sir. I got a little overly excited for sure !! Can’t wait to get going with my own puppy next week.Means more than if you had shot it yourself, doesn't it?
They are rich in my opinion. Nice little appetizers when made in poppers. I wouldn’t want to sit down and eat five or six birds in a sitting like doves.What do they taste like lol, how do yall cook them, never cooked one but to me they would taste like dirt lol
Thanks Mr. Gil I was wonder the best way to cook them. How’s your season going so far ? Thanks CJCooking them well done destroys the flavor IMO. Might as well have calf liver on a stick well done. Medium rare is about right for me. The easiest and quickest way is to filet the breasts into two medallions and disjoint the thigh and cut from the backbone leaving drumstick intact on the thigh. Skinning the bird first makes this easier. Cut off wings, feet and head and skin from neck down towards the rear. Sautee in a little olive oil or butter, a minute and half on each side. Medium heat. Salt and pepper. I've cooked them whole successfully and takes a little more effort, but it involves plucking. Birds pluck easier than quail. Gil