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<blockquote data-quote="Duckslayer100" data-source="post: 252518" data-attributes="member: 1485">Top three upland birds for me are ruffed grouse, Hungarian partridge, and sharptail. However, they all so markedly different it's hard to compare apples to apples. Ruffs and Hungarians run more than they fly, so their breast meat is paler with a delicate flavor. I harken ruffies to &quot;nature's lemon chicken&quot; as a fried-in-butter breast with just S&amp;P tastes exactly like that. Hungarians are also mild, but have their own uniqueness. Sharpies are totally different. They'd rather fly than walk, and will travel far, far difference from roost to the chow line. Because of this, they have darker, more flavorful meat. I like sharpies slathered in olive oil and seasoned with garlic salt and pepper, or season salt and pepper. Grill quickly over high heat, or saute in a hot pan. Let rest 5 minutes. Juices should be pink.I treat my ducks similarly. Can't eat them fast enough!</blockquote>

[QUOTE="Duckslayer100, post: 252518, member: 1485"] Top three upland birds for me are ruffed grouse, Hungarian partridge, and sharptail. However, they all so markedly different it's hard to compare apples to apples. Ruffs and Hungarians run more than they fly, so their breast meat is paler with a delicate flavor. I harken ruffies to "nature's lemon chicken" as a fried-in-butter breast with just S&P tastes exactly like that. Hungarians are also mild, but have their own uniqueness. Sharpies are totally different. They'd rather fly than walk, and will travel far, far difference from roost to the chow line. Because of this, they have darker, more flavorful meat. I like sharpies slathered in olive oil and seasoned with garlic salt and pepper, or season salt and pepper. Grill quickly over high heat, or saute in a hot pan. Let rest 5 minutes. Juices should be pink. I treat my ducks similarly. Can't eat them fast enough! [/QUOTE]

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