Quote:
Originally Posted by Seahawk
There is an good balance of predators and prey here.
Like most places, deer are the real pests. My turn off the well traveled road to the farm is four miles through a mix of farm fields and woods.
Head on a deer swivel.
To the OP, how do you prepare the bird? How do they taste in comparison to store bought?
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Spring bird got deboned and the breast became enchiladas. Legs were too tough so they got roasted then boiled down into stock and the meat scraps picked off and made dog and cat treats
This is a young bird, maybe a year and a half old, so shouldnt be fairly tender Plan is to whole roast it in the oven, though I could be blanching it in a hour or two and we may just have it for thanksgiving
Buddy got two bucks yesterday on last day of muzzle loader season and I have one of them in my fridge/freezer too, and a cowerker and I are trying for some feral pigs on 11/27
Freezer gonna be full!