Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.
partridges
Coconut Curry Chicken
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.
Hunt Gather Talk: Chukars
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.
Hunt Gather Talk Podcast: Hungarian Partridge
I talk with Hungarian partridge expert Tyler Webster all about these wily game birds.
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Pheasant Stock
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
Grilled Partridges with Tomato Salad
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.
Chinese Orange Chicken, with Pheasant
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.
On Plucking Birds
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.