If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed.
Last one I cooked I spatchcocked, brined overnight and then roasted. A bit of garlic aioli rubbed into the skin and some bacon strips over top, with stuffing on the side. No complaints.
Actually it was the bird shown in my profile picture. I must cook up the other one in the freezer one of these days.
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!
Bookmarks