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Finding the Forgotten Feast

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Pheasant, Grouse, Quail

ptarmigan hunting

Climb Every Mountain

By Hank Shaw on September 25, 2017 - 5 Comments

Ptarmigan hunting in the Lower 48 states is an exercise in mountaineering. So if you want to hunt them, you need to climb mountains.

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Mearns quail country

Hunting Mearns Quail

By Hank Shaw on February 16, 2017 - 11 Comments

I complete the North American quail slam – all six species – with an unforgettable hunt in Arizona.

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Sage grouse with red currants

On Eating Sage Grouse

By Hank Shaw on October 5, 2016 - 10 Comments

Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.

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Idaho sage grouse

Gray Ghosts of the Sage

By Hank Shaw on September 26, 2016, Updated October 3, 2016 - 11 Comments

A sage grouse hunt these days is a ceremonial act. But that does not make it less important. We need to remain able to hunt these animals, and that means doing the hard work to conserve them.

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artichoke soup

Chunky Artichoke Soup with Meatballs

By Hank Shaw on May 9, 2016, Updated August 27, 2019 - 2 Comments

I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.

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Pan roasted partridge with winter salad

Pan Roasted Partridge with a Winter Salad

By Hank Shaw on November 30, 2015, Updated August 26, 2019 - Leave a Comment

Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.

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Pheasant noodle soup

Pheasant Noodle Soup

By Hank Shaw on November 23, 2015, Updated April 7, 2017 - 19 Comments

Pheasant soup. Pheasant noodle soup, to be exact. Why it’s taken me so long to post up this classic I have no idea. But it’s comfort food at it’s best: Easy to make, satisfying, and you’ll get leftovers.

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Pan Roast Partridge

Chaos Theory and Roast Partridge

By Hank Shaw on October 26, 2015, Updated June 13, 2018 - 16 Comments

Roast partridge, grouse or quail is a wonderful idea, but in practice the bird often comes out dry. Pan roasting is a far better way to roast game birds. This is by far the best way to cook upland birds, or small, skinny ducks like teal.

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