much has to do with the age and diet of the bird...be it quail or grouse...

and a lot has to do with the seasoning and the cooking...

young tender birds can be broiled...salt and pepper is all that is needed...with a falvored sauce as the finishing touch...

older tough birds can be browned in butter and then stewed until tender in brown gravy, lightly seasoned with salt and pepper...

serve with your favorite white wine...

bon appetite an Merry Christmas to awl...

Last edited by ed good; 12/23/22 01:52 PM.

keep it simple and keep it safe...