Tis the season indeed....pheasant was mentioned earlier and it was inferred to be somewhat inferior tablefare to the ruffies and blues. If, however, they are properly prepared by incorporating a specific ageing regimen (about 100 hours works well for me, at ~40 degrees) and then properly brined, they can be quite satisfactory as well. Smoked sounds darn fine too.
Also, what the blazes is that box fed AK clone? A Cambodian trap gun in .410?
Anything brined or smoked to enhance its flavor should be put in a casserole. Butter and garlic are acceptable seasonings however.
The deluxe black rifle is a tactical grouse collecting machine. I use it when I’m not around the guys with Brittanys or GSH dogs.
