In America, we call these taquitos. Either way, they’re easy and delicious.
Pheasant, Grouse, Quail
Pheasant Stew
Old school French coq au vin, done with pheasant or grouse.
Kansas Pheasant
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
Pheasant Stock
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
Grilled Partridges with Tomato Salad
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Mexican Quail Soup
This is caldo tlalpeno, a classic Mexican chicken and vegetable soup, made with quail, turkey or pheasants. It’s loaded with vegetables, chickpeas, lime and avocado.
Chinese Orange Chicken, with Pheasant
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Roast Sharp-tailed Grouse
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.