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Finding the Forgotten Feast

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chukar

Spanish mushroom rice recipe

Spanish Mushroom Rice

By Hank Shaw on October 12, 2020 - 9 Comments

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.

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The finished coconut curry chicken recipe, in a bowl

Coconut Curry Chicken

By Hank Shaw on July 20, 2020 - 13 Comments

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.

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Hank Shaw podcast chukars

Hunt Gather Talk: Chukars

By Hank Shaw on March 12, 2020, Updated August 18, 2020 - 1 Comment

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.

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Grilled Partridges with Tomato Salad

By Hank Shaw on September 21, 2018, Updated October 29, 2020 - 9 Comments

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.

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orange chicken recipe

Chinese Orange Chicken, with Pheasant

By Hank Shaw on December 15, 2017, Updated June 17, 2020 - 20 Comments

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.

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turkey feathers

On Plucking Birds

By Hank Shaw on October 20, 2017, Updated June 23, 2020 - 52 Comments

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.

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partridge cranberry recipe

Partridges with Cranberries and Rosemary

By Hank Shaw on March 17, 2013, Updated October 27, 2020 - 11 Comments

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.

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hanging pheasants

On Hanging Pheasants

By Hank Shaw on October 20, 2012, Updated November 2, 2020 - 199 Comments

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.

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