People say they were similar but in all realit a "true" dinosaur was very different. Physiologically they had completly different metabolisms, homeostatic mechanisms, and biological pathways. Anatomically there were similarities between them but as for simple things like hollow bones or just being warm blooded, they were completely different from eachother. Eh it's just as well. Probably tough and stringy. Would made good jerky though. Although I have had experience with gator jerky. Not the best stuff int he world so maybe dino jerky is a bad idea. :barf:
I gotta go with turkey. I've had dove and quail, but the turkey that was bagged this spring was tasty. Alive then fried in under two hours. Outstanding.
Keita--What shotgun loads would you use for the dodo? Wouldn't want to tangle with a downed, wounded one--that beak looks wicked! And how prepared--BBQ, stewed, roasted, what?
I can not believe there have been no votes for the ribeye of the sky! My vote goes to sand hill crane. I have quail, dove, duck, geese, turkey, and even a phesant or two in the freezer, but the sand hills never make it that far.
~z
Honestly, birds all taste almost the same to me, with the exception of the big ones (only big one I've ever had is turkey). Dark bird meat is dark; light bird meat is light. That's about the extent of it - it just depends on how they're cooked. As a general rule, I don't care for bird meat. But if it's cooked right (fried ), it's good.
Depends on the skill of the preparation and unknown variables. Ruffed grouse is supposed to be top of the line and my wife is most skilled in the culinary arts. However when we brought home some grouse and she prepared it cacciatore (hunter style) it was too ugly to eat. Her brother brought in a venison roast one night (the statute of limitations has expired-it was "harvested" after the bar closed) and it stunk up the house so bad we had to open the windows. The dog wouldn't eat it. Seems like game critters are exempt from quality control.