I could never escape the taint of bowel in a ruffed grouse left to hang undrawn.
Now it’s eviscerate, rinse cavity, and get them on ice.

Recognize a member here called me coprophagic because I prepare and eat woodcock in the manner of Escoffier.
(Roasted undrawn)

To each their own (snipe lose all texture when aged), as long as they are not wasted.

Out there doing it best I can.