I processed my extra roos today!GRAPHIC DESCRIPTION GRAPHIC DINNER PIC

[Overeasyplz]

Yea, I got a load of fresh wild duck this fall, and to prepare that I chopped the breast meat into 2" chunks, marinaded in A-1 steak sauce, then wrapped each in a half slice of thick bacon secured with a toothpick and roasted in the oven. It was delicious but way unhealthy

But I could still taste liver. Domestic (pekin) was a lighter fattier meat and if I remember right it caught on fire in the oven when Gramma was cooking it because of all the fat! It was delicious but greasy, no bacon of course. These quail were very tasty but I wish they had a little more meat on em. We are having fried rabbit tonight!

 

[Overeasyplz]

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Please do! I threw it together, like most of my cooking! Remember, a bit more ginger!

 

[aprophet]

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You might try some sherry,orange juice,lemon juice citric acid helps a lot I eat mergansers they almost do not taste like liver

I skin them so they don,t taste like fish either LOL my dad and his brothers all called them "fish ducks"

 

[JJMR794]

1 of my personal favorites is marinade and slow cook in a 50-50 mix of hienz 57 steak sauce and honey--- when they are done place them on a shallow pan and put them under the broiler for a few minutes while frequently basting them in the mix and brown just a tad... Thats fair dinkum right there!

oops forgot--- i always leave the skin on them. Otherwise they will dry out readily in the oven and the meat gets tough.

 

[Chicky Tocks]

It took me a minute to realize that I was in the quail section!

I was looking at your dinner plate thinking...

butchered baby roos!