Pheasant, Grouse, Quail
On Eating Sage Grouse
Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.
Essays and Stories
Gray Ghosts of the Sage
A sage grouse hunt these days is a ceremonial act. But that does not make it less important. We need to remain able to hunt these animals, and that means doing the hard work to conserve them.
Recipe
Pan Roasted Partridge with a Winter Salad
Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.
Pheasant, Grouse, Quail
Pheasant Noodle Soup
Pheasant soup. Pheasant noodle soup, to be exact. Why it's taken me so long to post up this classic I have no idea. But it's comfort food at it's best: Easy to make, satisfying, and you'll get leftovers.
Wild Game
Chaos Theory and Roast Partridge
Roast partridge, grouse or quail is a wonderful idea, but in practice the bird often comes out dry. Pan roasting is a far better way to roast game birds. This is by far the best way to cook upland birds, or small, skinny ducks like teal.
Pheasant, Grouse, Quail
Grouse Northwoods
An ode to the ruffed grouse of the Northwoods, whether they're in Minnesota, Wisconsin, Michigan or Canada. This recipe relies on flavors familiar to this part of the world: wild rice, mushrooms, cranberries.
Pheasant, Grouse, Quail
Roast Woodcock Michigan
Roast woodcock with a sweet-tart sauce of Michigan apples and Michigan-made vinegar, served on toast. It's pure Michigan, and I wish I could get back there to hunt timberdoodles again soon...
Pheasant, Grouse, Quail
Chasing Big Blue
No other small game animal has evaded me like the blue grouse of the Western High Country. But persistence, and a healthy bit of luck, can pay off -- even at 8500 feet.
Pheasant, Grouse, Quail
Simple Roast Quail
Simply roast quail is the bedrock skill of any quail hunter, or anyone who wants to cook store-bought quail. Roasting these little birds isn't rocket science, but there are a few tricks to getting it right. Here's how I do it.
Pheasant, Grouse, Quail
Pheasant Thighs with Garlic and Root Vegetables
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
Pheasant, Grouse, Quail
Pheasant Curry
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It's actually a lot easier to make than it looks.
Mexican
Pozole Verde
Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good use for pheasant legs, if I say so myself.
