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Message: <blockquote data-quote="Duckslayer100" data-source="post: 241956" data-attributes="member: 1485">I always get a kick out of lists like this. Mostly because it really piques my interest as far as wild game flavors I've yet to experience (but hope to one day). But also because of the vastly different opinions on what constitutes "good" flavor. For me, I don't like chicken. I mean, I'll eat it. It's palatable. But without something added to it, it's largely flavorless. It's more vanilla than vanilla. I like meat with flavor. That's why a really good steak should be able to stand up on its own without a lot of extra (unless you like that kind of thing, which I do). But for wild game, I like meat with flavor. In fact, I'm not a big fan of pheasants for that very reason. I like to hunt them and my dogs enjoy chasing and retrieving them, but they're only slightly above chicken as far as flavor goes. So my litmus test for best-tasting wild game involves utilizing three ingredients (butter, salt, and pepper) and judging that way against something as bland and tasteless as grocery store chicken. 1 tie) ruffed grouse1 tie) Hungarian partridge-- Tasting notes: with nothing but the aforementioned three ingredients, you get the best "lemon" chicken flavor you've ever had out of either bird. Delicate, buttery, delicious. I prefer seared in a pan. 3 tie) Puddle ducks-- Note: once I learned how to cook ducks properly, they quickly became a Top 3 favorite in our household3 tie) Sharp-tailed grouse-- Note: Treated like duck, it's equally tasty5) Venison-- Note: Our family literally eats venison twice a week, and that's because I limit our intake so it lasts longer. 6) Cold-water white-flesh fish a-la crappie, walleyes, perch, etc.7) Cackling/lesser Canada geese-- Note: Even the smallest Canada's require quick cooking over a hot pan, or else they are tough and livery. But young birds are closer to duck. I reserve greater Canada geese for jerky only.8) Pheasants-- Note: As mentioned, wild-game chicken. Great for almost anything and much better than store-bought chicken. But as a stand-alone meat, it's meh. I'll still shoot as many as I can because breaded and fried, the kiddos can't eat it fast enough!</blockquote>

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