by Simon Lusk
Game Birds can be tough. They spend most of their life on the move, unlike battery chickens, so have far denser and tougher meat than farm raised birds.
The single most important part of processing game birds is to allow them to rest and allow the proteins in the meat that make it tough break down. This will turn a tough bird into something far more palatable.
To overcome the toughness the simplest approach is to leave the birds in the fridge for at least two weeks before processing them. One week doesn’t seem to be enough, with birds still coming out of the oven tough. After two weeks you will notice a real change in the composition of the flesh. It will become softer to the touch. Read more »