If fresh, many hunters suggest hanging the bird in a cool place for 2–3 days to tenderize the wild meat.
Thoroughly clean the interior and remove any remaining feathers. Wash with cold water and pat completely dry; moisture is the enemy of a good sear. 2. The Marinating Secret Iste Herkesin Aradigi O Keklik
Serve over a buttery almond or currant rice pilaf ( iç pilav ). If fresh, many hunters suggest hanging the bird
Use the pan drippings mixed with a little flour and stock to create a rich reduction sauce. Iste Herkesin Aradigi O Keklik
Sear the bird in butter/olive oil until golden brown on all sides.
Cook on low heat for 1.5 to 2 hours until the meat pulls away from the bone.