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Non-Cattle Specific Topics
Recipes & Cooking
Quail
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<blockquote data-quote="Commercialfarmer" data-source="post: 1071332" data-attributes="member: 14544"><p>Tried this out last night with deboned breast meat from a wild turkey. I figured if it could add juiciness to a quail and pheasant, it surely wouldn't hurt to try a turkey. It received thumbs up all the way around. The real test is when I don't hear about using so many dishes when I cook- and I didn't hear a word. Thanks for sharing! Im looking forward to lunch as I have some left over.</p></blockquote><p></p>
[QUOTE="Commercialfarmer, post: 1071332, member: 14544"] Tried this out last night with deboned breast meat from a wild turkey. I figured if it could add juiciness to a quail and pheasant, it surely wouldn't hurt to try a turkey. It received thumbs up all the way around. The real test is when I don't hear about using so many dishes when I cook- and I didn't hear a word. Thanks for sharing! Im looking forward to lunch as I have some left over. [/QUOTE]
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Quail
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