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<blockquote data-quote="Duckslayer100" data-source="post: 241995" data-attributes="member: 1485">Let me ask you all this: When you make a claim for the best flavor of a specific animal, was it the actual MEAT or the RECIPE??Therein lies the crux of the argument. It's why I judged my list on minimal ingredients and flavor of the game. If your argument is, &quot;by FAR the best is skunk asshole! Tastes like perfectly seared and smoked ribeye.&quot; I'll raise an eyebrow and wonder if you're off your meds. But ultimately the story will continue along the lines of: &quot;All you have to do is be sure to kill a yearling skunk and get it before it sprays. Then you trim off all the sinews and fat, and marinade for seven days in a mixture of soy sauce, Worcestershire, and a few drops of unicorn tears. Be sure to do this during a full moon. That's key! Then let it hang and slowly age for up to 5 days and not more than 7 days. Smoke briefly over a mixture of Yucatan mesquite and Swedish cedar bows, then cook slowly over low heat for 8-10 hours. Comes out tasting like the best pulled pork you've ever had!&quot;TO me, that's not good wild game. That's a time consuming recipe to transform a substandard form of protein into something palatable.</blockquote>

[QUOTE="Duckslayer100, post: 241995, member: 1485"] Let me ask you all this: When you make a claim for the best flavor of a specific animal, was it the actual MEAT or the RECIPE?? Therein lies the crux of the argument. It's why I judged my list on minimal ingredients and flavor of the game. If your argument is, "by FAR the best is skunk asshole! Tastes like perfectly seared and smoked ribeye." I'll raise an eyebrow and wonder if you're off your meds. But ultimately the story will continue along the lines of: "All you have to do is be sure to kill a yearling skunk and get it before it sprays. Then you trim off all the sinews and fat, and marinade for seven days in a mixture of soy sauce, Worcestershire, and a few drops of unicorn tears. Be sure to do this during a full moon. That's key! Then let it hang and slowly age for up to 5 days and not more than 7 days. Smoke briefly over a mixture of Yucatan mesquite and Swedish cedar bows, then cook slowly over low heat for 8-10 hours. Comes out tasting like the best pulled pork you've ever had!" TO me, that's not good wild game. That's a time consuming recipe to transform a substandard form of protein into something palatable. [/QUOTE]

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