- Wild Game
Pheasant, Grouse, 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.
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!
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.
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.
Posted in Culinary Experiments, Ducks and Geese, Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 24 Responses
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.
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.
Posted in Foraging, Hunting & Fishing Stories, Mushrooms, Northern European, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged Foraging, German and Scandinavian Recipes, grouse, Hunting and Fishing Stories, mushrooms, Wild Game | 13 Responses
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.
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.