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<blockquote data-quote="DaveB" data-source="post: 4823842" data-attributes="member: 5958"><p>CL is correct. Dry is what you want to avoid it will be rock hard about ten seconds after dry. </p><p></p><p>You can almost cook it with a match. Battered & Fried like chicken is probably the best way but I would start with maybe 45 seconds in hot oil, like french fry fryer. In cast iron I would experiment starting around 30 seconds.</p><p></p><p>You know how you cook quail? think along those lines. I never thought bacon wrapped....mebbe worth a try. I bet a duck recipe would be a good starting place. </p><p></p><p></p><p>California pheasant hunt in a cotton field north of Fresno. I missed every one but there were plenty to go around.</p></blockquote><p></p>
[QUOTE="DaveB, post: 4823842, member: 5958"] CL is correct. Dry is what you want to avoid it will be rock hard about ten seconds after dry. You can almost cook it with a match. Battered & Fried like chicken is probably the best way but I would start with maybe 45 seconds in hot oil, like french fry fryer. In cast iron I would experiment starting around 30 seconds. You know how you cook quail? think along those lines. I never thought bacon wrapped....mebbe worth a try. I bet a duck recipe would be a good starting place. California pheasant hunt in a cotton field north of Fresno. I missed every one but there were plenty to go around. [/QUOTE]
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