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.

Roast Chukar

This is a lovely, simple chukar recipe for roast chukar, brined overnight to keep it juicy. This same recipe works…

Knoephla Soup

Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.

Pozole Blanco

Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.

Hunt Gather Talk: Desert Quail

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!

Hunt Gather Talk: Gamebird Guru

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.

Mole Amarillo, Mexico’s Golden Sauce

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.

Hunt Gather Talk: Pheasants

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.

Hunt Gather Talk: Scaled Quail

Everything you want to know about scaled quail, also known as blue quail, with biologist and outfitter Ryan O'Shaughnessy.