Starting to come up here, enough for a first meal. Escaped the last four nights of freeze warnings and it appears we're now out of danger for the season. My favorite preparation is oiled and then blackened either in a very hot pan or on a grill. The inside should still be firm, only possible with high heat. When I can't stand any more that way, the remainder of the season's pick is cooked, pureed, and then frozen for winter soup. I call ones like this a fattie. Did you spot the pheasant feather?