Whatcha Making for Supper?

[sourland]

Chuck roast… woodchuck to be exact, one I hit on way home from work. Likely would have had a raccoon roast over the weekend if I didn’t have the woodchuck already. Trapped one today not 20ft from my cockerel pen.

Like woodchuck - especially young ones. Do NOT like raccoon.

 

[pac]

The third time (one) was a charm.
Yesterday I processed my first three rooster quail and grilled two of them. And they were not good at all.

Today I fried the third one and it was delicious.

So put me in the camp of resting your freshly processed quail before thinking about eating or freezing them.

Along with some parsley potatoes.

I just need to dial in the oil temp for such fast cooking things. Maybe real breading instead of corn starch next time. But I am happy. Big improvement from last night. Which is why I didn't report in

 

[ShrekDawg]

Quesadilla

Made a grilled cheese around an hour ago LOL

 

[DemeterAD9]

Like woodchuck - especially young ones. Do NOT like raccoon.

I think the raccoon would have been tastier than this woodchuck, it was a massive nursing momma (I feel bad for the babies but a car tire doesn’t discriminate). Usually the meat tends to be pretty light, much like squirrel or chicken but this one was darker than usual. Not unpalatable or tough but I’ve had better. I think the chickens will get most the left overs.

 

[ValerieJ]

The third time (one) was a charm.
Yesterday I processed my first three rooster quail and grilled two of them. And they were not good at all.

Today I fried the third one and it was delicious.

So put me in the camp of resting your freshly processed quail before thinking about eating or freezing them.

Along with some parsley potatoes.

View attachment 4152916

I just need to dial in the oil temp for such fast cooking things. Maybe real breading instead of corn starch next time. But I am happy. Big improvement from last night. Which is why I didn't report in

When we processed a rooster, I let it sit for 3 days until the legs moved easily and brined it for 1. I understand it tasted delicious. I couldn't eat it. DH was the one to cull it and put it in the fridge labeled "Verne".

We bury culled roosters now.

 

[pac]

When we processed a rooster, I let it sit for 3 days until the legs moved easily and brined it for 1. I understand it tasted delicious. I couldn't eat it. DH was the one to cull it and put it in the fridge labeled "Verne".

We bury culled roosters now.

Verne...

Resting vs not is a source for debate according to all the threads I read. I sided with not for the first two. No rigor, as that leaves quail pretty quickly I'm told, but I think the extra day of the juices (blood) leaving the carcass did wonders for it.

When I went to eat the two I grilled I had the smell of processing in my face again. Not that it's a foul odor, but it is not what I want when I'm eating. I was totally turned off of them.

But now I am wanting more! It will be another couple months before I have more ready. Not unless I harvest a hen. And I ain't gonna do that. Not with only two.

 

[pennyJo1960]

Rule of thumb let them sit 3 days.
We do not cull any birds anymore.
Lost like 6 this last year.
Chicken wings on the menu with home fries and carrots

 

[muddy75]

Beef stew

 

[Sequel]

Spaghetti for DH, I think I’ll get some cod at the store.

 

[pac]

Fish sounds good.
I might have fish, too.