Let me show you how I cook a fesant. Now the way I don't cook a fesant is to take a whole fesant like this and throw it on a grill or whatever because the breasts are very, very lame. They're going to cook very quickly. The legs and thighs are very sinewate so they need to be cooked low and slow. So are we start with a fesant break down, removing all parts. There's a leg. There's a leg and I'm just going to cut straight down the breastbone to remove the breast. This is a wild bird. You can tell there's not a bunch of fat on it. There's the breast. So these are much leaner than the pin raised birds and certainly leaner than a chicken. You just don't see any fat on here. Now this carcass here, this is stock material. So I save my fesant parts to make stock out of. On it with some celery carrot, onion thrown into a stock pot, cold water let it simmer. It's so much better than anything you can buy out of a can or use with a bullion cube. So even if you don't have a lot of fesants, let's say you've got a couple of fesants, you've got a couple of chuckered bodies, you've got a wild turkey that you've broken down, you can break the whole thing down and make a delicious stock out of it. But really cooking it all, cooking that fesant all by itself all together doesn't make sense. So the legs and thighs, I'm going to brown them and then braise them. And by braising, I'm going to throw that into a roasting pan again with celery carrot onion, a little bit of liquid about three quarters of an inch liquid, cover it up with foil or a tight fitting lid and it's going to take several hours at about 300 degrees before that fesant meat pulls off the bone. Then you can take the bones and add that to your stock pot and you're using the whole deal. But for this breast, very, very simple, I've got some large olive oil into a hot cast iron skillet. I'm also going to put a little butter in there once that skillet is hot and not a minute before, I'm going to add the fesant breast and look again just at how thin these are. And compare these to chicken or to a pin raised bird. The wild birds are a lot leaner, but they taste great. People that tell me that they think fesant is gamey. I don't get it. There's nothing gamey about a fesant, a chucker, a quail. Here's one of the things that I've done with people that say that game is gamey. I said, all right, now this is elk. I know you don't like game, but try this elk. I don't think it's gamey at all. And they'll try it and I'll go, you know, it's still a little gamey. And what I've done is I've given them a piece of beef instead and told them it was elk. But just when I planted that seed, they're thinking, oh yeah, it's gamey, all right. Skin side down. I've got a little of the high mountain poultry rub. What's great about the high mountain products is that they're low in salt. They're high in flavor, low in salt. Let me flip this guy over. I'm going to turn the heat down just a little bit. And it's okay to flip at a time or two. I'm going to season the bee side now with some more of the high mountain poultry rub. Also a good hearty herb from the backyard. I've got some rosemary. You just take the rosemary and you just strip it down the stock, chop it up. And you want to add the rosemary early on so that it releases the oils. It's good hearty flavor. It's not like basil cilantro parsley, which is more delicate. I've also got some garlic, which I'm going to add right towards the end. And a little jalapeno for heat. Maybe a little more jalapeno for heat. It's really close. I mean, real time, this is super close. I know that my fesit is done because it's still going to be just a little tiny bit pink in the center. Nothing bad's going to happen. If you cook it too long, it's going to dry out because of course there's no fat in there. This butter will help things out. That'll help give it some fat. Kind of smooth out the edges. Here's some jalapeno. I don't like jalapeno. Okay, then don't put jalapeno in, right? I can't believe you put jalapeno in. There's some nice, beautiful heirloom tomato that I've just taken off the outside. Now I can throw that guard again. I don't want to throw it in too early or it'll burn. A little lime juice for flavor. So we've got lime, butter, olive oil, garlic and rosemary. All right. I know that it's done just by feeling it like that. You press down. I can tell that this is just done and not overdone. Get all my good stuff in here. Got a little rice cauliflower. Put my fescent breasts right on top. Little rosemary. Fescent breast. Not dry. Not overcooked. Not gamey. Just really, really good.