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I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Posted in Asian, Featured, Pheasant, Grouse, Quail, Quick and Easy, Recipe, Wild Game | Tagged asian recipes, chicken recipes, Chinese recipes, chukar, easy recipes, grouse, partridges, pheasant, quail | 12 Responses
Cajun or Creole dirty rice is the easiest way to start eating the giblets of the birds you bring home. The recipe gets its name from finely chopped liver that’s added to the rice, along with ground up hearts and gizzards. Basically this is Cajun fried rice. And it’s damn good.
Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.
Pheasant soup. Pheasant noodle soup, to be exact. Why it’s taken me so long to post up this classic I have no idea. But it’s comfort food at it’s best: Easy to make, satisfying, and you’ll get leftovers.
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.
Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good use for pheasant legs, if I say so myself.