Had some the other night. Chunked up in and air fried breasts and tossed in some wing sauces when done. Kids gobbled them up.
Took the legs/thighs and pressure cooked. Deboned and Wife made a tortilla soup out of that meat, and it’s great as well.
I like them and bobwhites better than pheasants by a long shot. Like chuckar better than quail because they’re so much bigger. I’d call them white meat without hesitation.
Trying for grouse, both ruffed and blue? in NE Utah this fall when I’m out there for “work”. My buddy at the plant says he will get me on them.
He says grouse is no problem, but I’m on my own due chuckar, “they’re right up on that ridge top, go get them, I’m going fishing” are his usual words.
