- Wild Game
Pheasant, Grouse, Quail
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.
Peperonata is normally a side dish of sweet peppers, onions and tomato; it’s like an Italian stir-fry. It is a perfect dish for late fall, when everyone’s peppers come ripe. I boosted this recipe up to a main course by adding a little shredded poached pheasant breast. Clean, tasty and easy.
If you love buffalo wings made from chicken, all it takes to do this with pheasant wings is a little bath in some nice stock. This, my friends, is wild game football food.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.
Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.
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.
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.
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.
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!