One of the cool things about pheasant is that they are so close to chickens that you can interchange recipes quite often. So this classic French 40 clove garlic chicken recipe can be done with pheasant with a few tweaks. Yes, there are, more or less, 40 cloves of garlic in this recipe. Don’t worry,
Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
How to make meat-filled pierogis the Polish way. Not an empanada and not a potsticker, it’s Eastern Europe’s gift to dumplings.
A classic British deviled kidneys recipe, made with deer kidneys. I guarantee this will make a kidney lover out of you!
A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.
A recipe for classic red chile enchiladas. Fill your enchiladas rojas with whatever you want: meat, fish or veggies.
A three sisters stew recipe — corn, beans and squash — with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.