Originally Posted by FieldGrade
Originally Posted by LouisB
I do know NOW that back when I used to get a lot of them, I NEVER prepared a duck properly.


LOL....Me either.

I like Grouse breasts dusted in flour and sauteed in butter, deglaze with white wine to make a little sauce.


Yep, there is that !

This time, I breasted, diced & added raw to the boiling stock & veges.

I keep all the legs & thighs too. I just keep adding them to an air free zip lock bag in the freezer.

End of season, thaw, add to crockpot with "something" (whatever is on hand) & slow cook them till you can suck everything of the bones !

Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"