Greek
Greek Braised Quail
Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.
Greek
Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.
Pheasant, Grouse, Quail
This is a lovely, simple chukar recipe for roast chukar, brined overnight to keep it juicy. This same recipe works…
Recipe
Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.
Featured
I join hunter-chefs Lori McCarthy of Cod Sounds and Wade Truong of Elevated Wild for a small game cooking podcast geek out!
Mexican
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
Podcast
We're talking about Gambels, Mearns and scaled quail in this episode, with hunter biologist Kirby Bristow. If you've ever wanted to hunt the desert, you won't want to miss this one!
Podcast
Hunting, patterning and cooking wild turkeys in fall, with wild turkey hunting expert Tony Caggiano.
Podcast
In this episode, I talk with biologist Rocky Gutierrez, the Yoda of game birds. Mountain quail are our focus, but we go into so much more.
Mexican
Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.
Asian
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called "fish fragrant," which has nothing to do with fish.
Podcast
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.
Podcast
Everything you want to know about scaled quail, also known as blue quail, with biologist and outfitter Ryan O'Shaughnessy.