Pheasant, Grouse, 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
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
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.
Pheasant, Grouse, Quail
If you've never braised pheasant thighs, you're missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.
Italian
Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets -- and an easy one to serve the skeptical.
Pheasant, Grouse, Quail
A recipe for simple roast pheasant that uses an easy brine and a hot oven to get perfectly done legs while keeping the breast moist and juicy.
Wild Game
Every region of the country has its big, burly stew, from gumbo to chili to cioppino. This is a Kentucky classic, done with a menagerie of wild game: Pheasant, squirrel and venison. Make a big ole' bowl this weekend and you won't be sad.
Pheasant, Grouse, Quail
Most of us know about duck confit -- where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that's confit. There's a reason it's all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
Spanish
An old Spanish recipe for partridges, you sear the birds then simmer them in a vinegary sauce and store in jars in a cool place, like a fridge. I like to take a couple partridges out and eat them at room temperature, while watching football...
Pheasant, Grouse, Quail
Seared pheasant breast with a refined parsley sauce I learned from the French Laundry's cookbook. It's an elegant way to sex up a simple seared piece of pheasant.
Pheasant, Grouse, Quail
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
Recipe
If you like fried chicken, you'll love fried quail. This is a Southern style recipe, where you marinate the quail in buttermilk, then fry it in a cast-iron pan. Pure Southern comfort food...
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