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< 16ga. General Discussion ~ Woodcock recipe |
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Posted:
Sun Jul 16, 2017 2:00 pm
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Member
Joined: 06 Nov 2005
Posts: 328
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The reason french sauces taste so well was to hide the fact most meat was rancid. |
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Posted:
Sun Jul 16, 2017 2:01 pm
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Joined: 20 Jul 2011
Posts: 625
Location: Ohio..where ruffed grouse were
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"Rotten" would be wrong by almost all the definitions save decaying and that word would fit any critter a second after death.
I can't quite see hanging a pheasant, for example, as long as some folks do but...since one of those folks is still alive post chowing down and is a person I respect then.....I give them their choice of food prep without the benefit of my opinion.
Judging is popular tho.....they even have tv shows and beauty pagents based upon it. |
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Posted:
Mon Jul 17, 2017 7:14 am
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Member
Joined: 09 Dec 2009
Posts: 1370
Location: Cheyenne, Wy
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Ray-citori wrote: |
Dale, I never said you were wrong or found fault with your opinion. I was just joshing you a bit with the last statement. It won't happen again, my apologies.
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I did not mean to jump on you for your statement. No apologies to me are required or are they expected.
Dale |
_________________ One man with courage makes a majority.
...Andrew Jackson... |
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Posted:
Fri Jul 21, 2017 10:21 am
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Joined: 15 Dec 2011
Posts: 156
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I cook em wrapped in bacon, and then just eat the bacon. Thank god my wife's fatfher likes em. |
_________________ Thats right, I'm an armed liberal (SORT OF) and I like to shoot furry little critters.... and I kill 'em with:
12Ga LC Smith
16Ga Fox Sterlingworth
16Ga BRNO
20Ga LC Smith
20Ga Miroku x2 (Model F & Model 500)
28Ga AYA 4/53 (bucket list item #6) |
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