Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
Pheasant, Grouse, Quail
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.
A three sisters stew recipe — corn, beans and squash — with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.
In America, we call these taquitos. Either way, they’re easy and delicious.
Old school French coq au vin, done with pheasant or grouse.
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.