Greek Preserved Quail
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.
Pheasant and Dumplings
I never used to think chicken and dumplings was worth making. But I was wrong, and the dish is even better with pheasant or grouse.
Wild Turkey Risotto
Today is a day for leftover turkey, domestic or wild. Whichever kind you ate yesterday, this risotto recipe is a great way to use leftover bits.
Greek Pheasant Pasta
I am always on the lookout for interesting pheasant recipes, and this one really caught my eye: It’s from Michael Psilakis, one of the best Greek chefs in the country, and who happens to also be a hunter!
Roasting the Wily Hungarian Partridge
Never before have I hunted so long and so hard for so little. If there is a game bird more elusive than the Hungarian partridge in Montana, I’ve yet to meet it.
On Plucking Birds
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Woodcock, Rejuvenation and Light
I can see light at the end of the tunnel. My book tour is nearly over, and I’m feeling good about the last week of events. So I was in a fine state of mind for a woodcock hunt in Michigan last week.
Grouse, Solitude and Solace
I hunted grouse in Minnesota last weekend, but did not shoot one. That’s OK, because what I really needed in the Northwoods was quiet – and to escape the world within the comforts of cooking.
Pheasant Piccata
Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood — memories that all came flooding back when I made it again recently.
Pheasant Salad with Fennel
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
