Ptarmigan hunting in the Lower 48 states is an exercise in mountaineering. So if you want to hunt them, you need to climb mountains.
Pheasant, Grouse, Quail
Hunting Mearns Quail
I complete the North American quail slam – all six species – with an unforgettable hunt in Arizona.
On Eating Sage Grouse
Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.
Gray Ghosts of the Sage
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.
Chunky Artichoke Soup with Meatballs
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.
Pan Roasted Partridge with a Winter Salad
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.
Pheasant Noodle Soup
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.
Chaos Theory and Roast Partridge
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.