This isn't BEEF!

This steak is not from a cow, but a highly invasive bird in your local park right now. A mute swan. But first, let's pick up the invasive mute swans. This is Andrew. How's it going? So this is really like the first time we've ever been able to hunt mute swans here in California. Hopefully you're boy over here. Make a good meal for you guys. See you back in the kitchen. Today we're trying a French recipe because surprisingly, they know how to cook everything. For context, these are the white birds with orange bills in all of your local parks. Native to Europe, they die here in the 1900s because of their beauty. But it really is only skin deep. Make sure to wash your meat. Pause. Chicken can't be real. Every wild bird I've had has been a red meat. So what is chicken? Crash out aside, to remove some of that gamy funk. You have to marinade it for at least 24 hours. Full seasoning's list in description. But Jones. Why should I care about this problem? Unfortunately, these birds destroy wetlands which you need to stop flooding. Did I forget to mention they're RACIST? But first, pat meat dry to get a crispy, crunchy skin. What's crazy? They will attack other native species of swans, kind. Now turn that pan to hot and lock in. This is gonna go quick. The skin sears very quickly. So you only want 1 to 2 minutes per side. Give it a little spritz, spritz every once in a while so it doesn't dry out. And remember, if that grease is jumping, you're doing everything right. And make sure to put it in the oven for at least 4 minutes or the internal temperature hits at least 145 degrees. Golden. Now, let it rest or it won't be juicy. Finally, play all your sides. Voila! Invasive Mute Swan, the French way. Make sure to follow along because it looks like steak, but most certainly doesn't taste like it. Wow. Because