I talk with Hungarian partridge expert Tyler Webster all about these wily game birds.
Pheasant, Grouse, Quail
This episode of the podcast is all about white-tailed ptarmigan and the Himalayan snowcock, two alpine grouse species.
A turkey soup recipe from Guatamala called Kak’ik, meaning “red and spicy” in Maya. It’s a great turkey soup to try when you’re looking for something new.
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
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.