- Wild Game
Pheasant, Grouse, Quail
An old Spanish recipe for partridges, you sear the birds then simmer them in a vinegary sauce and store in jars in a cool place, like a fridge. I like to take a couple partridges out and eat them at room temperature, while watching football…
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Seared pheasant breast with a refined parsley sauce I learned from the French Laundry’s cookbook. It’s an elegant way to sex up a simple seared piece of pheasant.
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
If you like fried chicken, you’ll love fried quail. This is a Southern style recipe, where you marinate the quail in buttermilk, then fry it in a cast-iron pan. Pure Southern comfort food…
This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.
Posted in Berries and Fruits, Featured, Foraging, Northern European, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged berries and fruits, chukar, German and Scandinavian Recipes, partridges, quail, wild food, Wild Game | 6 Responses
There is something about the combination of poultry and apples that just sings. This dish, Pheasant Normandy, is loaded with apple flavor and is larded with butter and cream. It requires no special technique or esoteric ingredients — it’s pure comfort food, and all it asks of you is a little time.
There are a few must-have dishes in Chinese-American cuisine. General Tso’s chicken is one of them. Eating a plate of this is like eating crack: You will find yourself doing whatever it takes to eat more. You have been warned…
Done right, smoked pheasant can be the finest expression of this bird at the table. Smokey, juicy and a little sweet from a maple glaze, it’s a lot like those smoked turkeys you can buy for the holidays — only with fewer leftovers. Here’s how to do it.
Hanging upland game birds is a lot like dry-aging beef: It concentrates and refines flavors, tenderizes meat and generally transforms a pheasant from a rather boring chicken into a bird fit for a king. Here’s how to do it safely.