Yes, you fry pheasants! Here’s a recipe for pickle-brined, fried pheasant you’ll love. Works great with grouse and partridge, too.
There's more to Southern recipes than fried things, although good fried food like buttermilk fried quail is hard to beat. Here's my collection of Southern classics, mostly focusing on fish and wild game.
In all, there are almost 50 Southern favorites here. Enjoy!
A simple, spicy roasted okra recipe that leaves the okra crispy, not slimy. Roast okra with chiles, salt and a little oil.
This venison gumbo is dark, savory and rich, a classic Cajun gumbo with no tomato and a dark roux. It’s wonderful for cold nights. Note that there is no tomato in this gumbo. If you want a Cajun dish that does have tomato in it, try my recipe for Venison Sauce Piquante. Or if you
This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.
Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
Alabama white sauce is a white BBQ sauce almost always used with poultry. It is mainly a vinegar and mayonnaise sauce, with other spices.
A simple recipe for either party appetizers, a light lunch, or a snack. Beware: Crab deviled eggs are addictive.
This is she crab soup without the roe, so it is cream of crab soup, with sherry, bay, a little seafood broth and lots of crab.