A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
Pheasant Recipes and Other Upland Birds
Dozens and dozens of pheasant recipes, along with recipes for other upland birds such as quail, grouse, woodcock, as well as wild turkeys and partridges.
Everything you need to know about the ring-necked pheasant: how to hunt them, their conservation status and biology, dogs, gear and how to prepare them in the kitchen.
Everything you want to know about scaled quail, also known as blue quail, with biologist and outfitter Ryan O’Shaughnessy.
A simple recipe for pan-roasted ptarmigan — or any other small game bird. This method works in a frying pan, either in camp or a kitchen.
This episode is all about spruce grouse, the grouse of the boreal forest. Biologist Bailey Petersen and grouse hunter Kevin Kossowan join me.
This episode of the podcast, sponsored by Filson and Hunt to Eat, features sage grouse, an important species in the American West.
This recipe is from East Africa, where it is called kuku wa nazi in Swahili. I used pheasant here, which is more like an African chicken.
Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.