In America, we call these taquitos. Either way, they’re easy and delicious.
Pheasant, Grouse, Quail
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.
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.
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.
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.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.