A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
Pheasant, Grouse, Quail
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.
Hunting prairie chickens in South Dakota, one of their few remaining strongholds, makes you think about how important it is to conserve this iconic bird.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.