Hot damn. Eating the most tender and delicious game bird I've ever had this evening.
Often, game birds come out either a bit tough or dry for me. Sometimes both. Not a fan of cooking it to death in sauces which is often the best way to get it tender and not dry it out. I had never thought to brine it, but did tonight. I think the combination of brining and "aging" the bird really came together.
I cleaned the bird the same day I shot it. Put the meat in a bag on ice. It sat for 4 days. This morning I put a bit of sugar and salt in a small bowl of water. Some pepper corns and a bay leaf, then the bird. Popped it in the fridge for about 10 hours.
Quick rinse, pat dry, dredge in some lightly seasoned flour and fry hot in canola/bacon grease for 1 1/2 - 2 minutes a side.
So tender and moist. Easily the best game bird I've eaten. Even the legs are perfect.
That's all.
