Third Old Fashioned? Your account reads like you had a few more, to end with mulie hash? Should'a called it braised estate stag bourguignon with tater tots. Alcoholic beverages and bacon might be an unfair edge, but the entire spread sounds absolutely great. A big Merry Christmas.
That meal sounds very tasty Lloyd. This year I'm serving Candied Grouse w/blueberry moonshine, a slight variation of a popular recipe around here. Enjoy the Christmas feast everyone!
I've never eaten ruffed grouse, but I once had the good fortune to attend a corporate off-site that on a ranch in south Texas owned by one of the corporate officers. We actually had two days of meetings followed by a quail hunt. The following morning, the ranch cook did fried quail for breakfast. They literally dragged one of my colleagues and me out of the place to catch the bus back to the airport. We'd eaten more quail than I care to admit at this stage in life and would have gladly continued to consume them as long as the cook continued to provide them. Needless to say, we left him a very generous tip.
My late shooting buddy was from a dyed in the wool quail hunting family and consequently his Mom was a top notch wild game cook. She insisted that quail were to be plucked and not skinned. I have fond memories of sitting at huge table accompanied by the family and eating her fried quail, biscuits, gravy, and homemade preserves.
The only thing I’ve noticed that affects the flavor of either one, is how quickly you get the guts out of it.
And that’s purely because when you shoot them with a shotgun their guts get perforated, and it can taint the flavor pretty quickly.
If you gave me two platters of spatchcocked birds, dusted with seasoned flour and then fried in a cast-iron skillet, I would eat the bobwhite quail first.
I've got an old Remington pocket knife with a gut hook. I drop the guts (quail) ASAP, no later than at hunt's end, because of its digestive juices permeating the meat through shot channels. Never have a tainted taste with doves, however. Quail eat a lot of hard seed which requires a turn or two in the gizzard then strong digestive juices. I age woodcock with guts in. Never had a problem with taste with dove or woodcock when leaving guts in for several days refrigerated before cleaning. Gil
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