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
I complete the North American quail slam – all six species – with an unforgettable hunt in Arizona.
Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.
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.
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 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 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.
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.