oyster
n.— «Tuck the knife behind the ball and cut the leg free. As you cut past the socket joint, don’t forget to arc the knife around the little pocket of meat known in birds as the “oyster,” as this is the best part. The oyster is small in wild ducks, but is very large in turkeys, geese and pheasants.» —“How to Break Down a Game Bird” by Hank Shaw Hunter Angler Gardener Cook Jan. 8, 2009. (source: Double-Tongued Dictionary)
Further reading
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