The taste is less strong than in an older specimen but still nice. They tend to go good with any seasoning that can go on pork or chicken. Maybe I should try a beef seasoning next time. Juvenile meat however is better than adult meat for chicken on-the-bone based recipes recipes (kfc, chicken wings, panfrying, etc) because it's still soft and tender. The adult or older specimens I've tried tend to fail on this front unless I practice put them through a shredder prior to cooking. It tends to make more collagen and string bits than chicken though. This is a plus however if you have a dog you want to reward. The next forelimb I think I'll cook as one does with a parmesan chicken wings.
