Basically this is a paella that hinges on mushrooms, with pork and paprika playing harmony. Wild mushrooms like porcini are best, but whatever you have will do.
This recipe is from East Africa, where it is called kuku wa nazi in Swahili. I used pheasant here, which is more like an African chicken.
I chat with Travis Warren of the Upchukar Podcast all about, you guessed it, chukars, in this episode of Hunt Gather Talk sponsored by Filson and Hunt to Eat.
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.
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.
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.
This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.
Hanging upland game birds is a lot like dry-aging beef: It concentrates and refines flavors, tenderizes meat and generally transforms a pheasant from a rather boring chicken into a bird fit for a king. Here’s how to do it safely.