Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
In America, we call these taquitos. Either way, they’re easy and delicious.
Old school French coq au vin, done with pheasant or grouse.
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.