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Finding the Forgotten Feast

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Upland Game Bird Recipes

smoked pheasant on cutting board
Photo by Holly A. Heyser

 

Find It Fast

  • About: Flavor | Domestic Equivalents | Drying Out
  • Basics: Plucking | Hanging | Breaking Down | Confit | Pan-Roasting | Dirty Rice
  • Pheasant recipes: Whole birds | Breasts | Stews & Braises | Other
  • Recipes for: Partridges | Turkey | Grouse | Snipe & Woodcock | Quail

About

Pheasant, snipe, quail, wild turkey, partridge, grouse. These are the chicken of wild game birds. Pheasants being the semi-wild cousins of chickens, and quail, partridges and chukars all being accessible from a taste standpoint.

The notable exception is the ruffed grouse, which has a strong flavor that, in my mind, makes it far superior to pheasant or quail, which can be bland.

To those of you who do not hunt, pheasants and quail are easily obtainable; our local high-end supermarket has them all the time. They will have even less of a wild flavor than their country cousins, but they are still a fair piece better than your average chicken. And yes, chicken can be subbed in for any pheasant dish.

One thing all these birds have in common is that they should not be served rare and they can all dry out in a heartbeat. Fun, huh? Makes them more of a challenge. You do, however, want a blush of pink on them, like a good-quality pork loin.

If you know what you are doing they are great roasted or grilled, but do not walk away or they will dry out. Pheasants are especially good poached, whether in butter or broth.

Quail are delicate little birds best served whole but partially deboned. I intend to post a step-by-step tutorial on deboning birds soon. Believe me, it’s not real easy.

All these birds make superior stock, and the legs, thighs and wings of all are excellent made into confit.

NOTE: Most of these recipes are interchangeable, i.e., if you like a pheasant recipe but have partridges or sharptail grouse or wild turkey or a domestic chicken, it’ll work.

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BASICS

Plucking a chicken

How to Pluck a Pheasant or Grouse

This is how I pluck pheasants, quail and other upland game birds.

Read More about How to Pluck a Pheasant or Grouse

Four pheasants, hanging to age, in a fridge.

On Hanging Pheasants

Everything you need to know about safely hanging game birds of all kinds.

Read More about On Hanging Pheasants

A knife, shears and a whole grouse, ready for cutting.

Cutting a Whole Chicken or Pheasant

Step by step instructions on how to cut up pheasants, ducks, quail or other birds.

Read More about Cutting a Whole Chicken or Pheasant

pheasant confit recipe

Pheasant Confit

Probably the best thing you can do with the legs of upland game birds like pheasants, turkeys or big grouse. Slow cooked and pulled off the bone, this gets around those nasty tendons.

Read More about Pheasant Confit

Pan Roast Partridge

Perfect Pan Roasted Birds

This is the absolute best way to cook small game birds like partridges, grouse, quail, chukars or even pheasants.

Read More about Chaos Theory and Roast Partridge

Cajun dirty rice recipe in a bowl

Cajun Dirty Rice

An excellent all-purpose recipe for upland game bird giblets. You will not even know you are eating them in this dish, which is basically Cajun fried rice.

Read More about Cajun Dirty Rice

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PHEASANTS

Whole Birds

roast pheasant recipe

Simple Roast Pheasant

A basic recipe for roasting a whole, skin-on pheasant.

Read More about Simple Roast Pheasant

A cooked beer can pheasant on the grill.

Beer Can Pheasant

Similar to beer can chicken, this is slow cooked pheasant on the grill propped up with a Red Bull can or a narrow jelly jar. It really works!

Read More about Beer Can Pheasant

A whole smoked pheasant on a cutting board.

Smoked Pheasant

A whole pheasant, slow-smoked over hardwoods and glazed with maple syrup or honey.

Read More about Smoked Pheasant

pheasant and dumplings recipe

Pheasant and Dumplings

Just like the Southern classic chicken and dumplings, only with pheasants.

Read More about Pheasant and Dumplings

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Breasts

A plate of wiener schnitzel.

Wiener Schnitzel

The Austrian classic, made with pounded out skinless pheasant breast cutlets.

Read More about Wiener Schnitzel

pheasant tacos recipe overhead view

Ultimate Pheasant Tacos

Elevate your pheasant tacos by adding crispy fried pheasant skin – you won’t regret it!

Read More about Ultimate Pheasant Tacos

Finished pheasant piccata recipe on the plate

Pheasant Piccata

Pounded skinless pheasant cutlets, breaded and served with a tangy lemon-white wine sauce… and lots of butter.

Read More about Pheasant Piccata

A platter of tacos dorados, or taquitos

Tacos Dorados

A fantastic use for shredded, skinless pheasant, quail or grouse breasts, rolled in a tortilla and fried crispy. Serve with your favorite salsa.

Read More about Tacos Dorados

A bowl of pheasant curry.

Pheasant Curry

This Thai curry is quick and easy if you use pheasant breasts and premade curry paste. Exotic on a weeknight? This is it.

Read More about Pheasant Curry

A bowl of pheasant peperonata.

Peperonata with Pheasant

Skinless pheasant breast cooked with sweet and spicy peppers and onions.

Read More about Peperonata with Pheasant

general tso pheasant

General Tso’s Pheasant

This is basically the crack cocaine of Chinese food. Slightly sweet, savory and spicy, this is one of the best recipes on this website.

Read More about General Tso’s Pheasant

A bowl of kung pao pheasant stir fry, with chopsticks.

Kung Pao Pheasant

What I love about the dish is its combination of texture and flavor: Hot, fried chiles, silky meat, crunchy peanuts.

Read More about Kung Pao Pheasant

Chinese orange pheasant recipe

Chinese Orange Chicken, with Pheasant

If you like Panda Express’ orange chicken, consider this the adult version of it. Sweet, spicy, crispy and awesome. Works with thigh meat, too.

Read More about Chinese Orange Chicken, with Pheasant

Pheasant, salsa verde and chochoyotes dumplings on a plate.

Kansas Pheasant

A dish inspired by the plants I saw around me when I hunted pheasants in western Kansas.

Read More about Kansas Pheasant

Pheasant breast with parsley sauce on the plate

Pheasant Breast with Parsley Sauce

Seared pheasant breast with a refined – and beautiful – parsley sauce inspired by the French Laundry.

Read More about Pheasant Breast with Parsley Sauce

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Stews and Braises

Pheasant noodle soup recipe

Pheasant Noodle Soup

The classic chicken soup, done with pheasants. Other game birds work fine here, too. Comfort food for the soul.

Read More about Pheasant Noodle Soup

pheasant cacciatore in a bowl

Pheasant Cacciatore

The Italian standard, made with pheasant instead of chicken. Also works with other game birds or rabbit.

Read More about Pheasant Cacciatore

pheasant stew in the style of coq au vin

Pheasant Stew

Classic French coq au vin, done with pheasant or grouse.

Read More about Pheasant Stew

Pheasant thighs with garlic and root vegetables

Pheasant Thighs with Garlic and Root Vegetables

Pretty self explanatory, this is an easy recipe that makes good use of pheasant thighs — and pretty much any root vegetable you have lying around.

Read More about Pheasant Thighs with Garlic and Root Vegetables

Kentucky burgoo in a bowl

Kentucky Burgoo

This is a big, hearty stew that always has at least three meats in it. In this recipe it’s pheasant, squirrel and venison. Feel free to improvise on your own!

Read More about Kentucky Burgoo

greek pheasant pasta recipe

Greek Pheasant Pasta

A fantastic Greek recipe from Chef Michael Psilakis of New York City. This one is shockingly awesome.

Read More about Greek Pheasant Pasta

A bowl of pozole verde

Pozole Verde

This is the green version of the traditional Mexican stew, using pheasant, wild turkey or any white meat.

Read More about Pozole Verde

A bowl of Ethiopian doro wat with an egg.

Ethiopian Doro Wat

A rich chicken stew, doro wat was always the most popular recipe on the menu at the Horn of Africa in Madison, Wisconsin, where I worked in the early 1990s.

Read More about Ethiopian Doro Wat

A bowl of German rabbit stew.

German Pheasant Stew

Although this recipe is designed for rabbit, it works just as well for pheasants or other game birds.

Read More about German Rabbit Stew

pheasant with mushrooms

Braised Pheasant with Mushrooms

Braised pheasant, turkey (or chicken) legs, done French style with lots of mushrooms.

Read More about Braised Pheasant with Mushrooms

french style chicken cacciatore

French Hunter's Stew

This is a more refined version of the Italian cacciatore. The recipe comes from Chartreuse, in the French Alps.

Read More about Hunter’s Stew and the Olympics

pheasant with apples recipe

Pheasant with Apples

Yet another French dish with pheasant, this one with apples, brandy and cream. It is, as you might guess, from Normandy, in the north of France.

Read More about Pheasant with Apples

pheasant with mushrooms, brandy and cream

Pheasant with Mushrooms and Cream

No, NOT Cream of Mushroom soup! Well, sorta. Only you make it from scratch here…

Read More about Pheasant with Mushrooms and Cream

saturday pheasant or chicken

Saturday Pheasant

This recipe actually DOES have Cream of Mushroom soup in it. It is the only recipe on this website to do so. Why? It is a 1970s dish I grew up with (made with chicken), and it is as awesome as it is easy.

Read More about Retro-Fabulous Saturday Pheasant

A finished pheasant pie

A Rustic Pheasant Pie

This is a pot pie inspired by a recipe from English chef Fergus Henderson.

Read More about A Rustic Pheasant Pie

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Other Pheasant Recipes

A platter of fried pheasant with pickles, cornbread and green beans.

Fried Pheasant

This is the perfect – and irresistible – thing to do with tender young roosters. It’s great for dinner, and great cold for leftovers the next day.

Read More about Fried Pheasant

pheasant buffalo wings recipe

Pheasant Wings Buffalo Style

Yep, you can make Buffalo wings with pheasant wings. Once you simmer them a bit to tenderize them, they are every bit as good as chicken wings.

Read More about Pheasant Wings Buffalo Style

A platter of honey mustard duck wings.

Honey Mustard Wings

Another great recipe for pheasant wings. Like the Buffalo wings, only with a honey mustard sauce!

Read More about Honey Mustard Duck Wings

A plate of giblet bolognese with spaghetti.

Italian Giblet Bolognese

A variation on the classic Italian Bolognese sauce for pasta, you’ll see this recipe all around Tuscany. A great way to introduce people to eating giblets.

Read More about Italian Giblet Bolognese

A bowl of German kasespatzle.

German Käsespätzle

This is basically German mac and cheese with pheasant bits in it. Kids love it!

Read More about German Käsespätzle

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PARTRIDGES (CHUKAR, HUNS, ETC)

partridge cranberry recipe

Partridges with Cranberries and Rosemary

A deceptively simple dish, the secret to this recipe is how you cook the partridges.

Read More about Partridges with Cranberries and Rosemary

Pan roasted partridge recipe

Pan Roasted Partridge with a Winter Salad

Perfectly cooked partridges with a zippy salad of winter greens.

Read More about Pan Roasted Partridge with a Winter Salad

grilled partridge recipe

Grilled Partridges with Tomato Salad

This is for when you have a few partridges left over from the season. Save a couple to make this light summertime supper.

Read More about Grilled Partridges with Tomato Salad

roast hungarian partridge recipe

Hungarian Partridge Montana

Huns roasted, carved and served with spaetzle and a sweet-and-sour sauce.

Read More about Roast Hungarian Partridge

roast chukar recipe

Brined Roast Chukar or Partridge

Brining these birds helps keep them moist when you roast them. This one is served with an apple brandy sauce.

Read More about Brined Roast Chukar or Partridge

partridges baked in a salt crust

Partridge Baked in Salt

Entombing the birds in salt is another way to preserve the moisture in the partridges — if you use the right salt.

Read More about Partridge Baked in Salt

A plate of Spanish escabeche, made with partridges.

Partridge or Pheasant Escabeche

An old Spanish tradition, where the birds are cooked, then preserved for up to several weeks in a vinegary sauce.

Read More about Spanish Partridge, Pheasant or Quail Escabeche

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WILD or DOMESTIC TURKEY

A bowl of turkey bean soup

Turkey and Bean Soup

A hearty soup of turkey legs and thighs, smoked sausage and beans.

Read More about Turkey and Bean Soup

A platter of turkey tacos

Turkey Breast Tacos

Turkey breast tacos with jack cheese and roasted poblano chiles. Easy and tasty!

Read More about Turkey Breast Tacos

Three turkey tamales on a plate

Turkey Tamales with Pumpkin

Perfect for Thanksgiving leftovers. This is a recipe from the Yucatan, where turkey is always on the menu.

Read More about Turkey Tamales with Pumpkin

wild turkey breast recipe

Poached Turkey Breast with Gravy

A good way to keep wild turkey breast tender. This is a perfect Thanksgiving meal for a small family.

Read More about Poached Turkey Breast with Gravy

Slices of turkey breast with turkey mole sauce

Hank’s Turkey Mole

A savory Mexican sauce traditionally served with turkey, you gently cook turkey breast in the sauce, slice and serve.

Read More about Hank’s Turkey Mole

Smoked wild turkey breast, sliced on a plate.

Smoked Boneless Turkey Breast

If you like the turkey breast you get at the deli, you’ll love this recipe. It’s a smoked, honey’glazed turkey breast you can eat warm or cold.

Read More about Smoked Boneless Turkey Breast

Turkey parmesan on a plate

Wild Turkey Parmesan

Just like chicken parm, only with wild turkey. And yep, you can make this with any upland game bird.

Read More about Wild Turkey Parmesan

turkey marsala recipe on the plate

Turkey Marsala

Another classic restaurant dish, this is pounded, skinless cutlets from turkey (or pheasant) breast, breaded and served with a sauce that hinges on Marsala wine and mushrooms.

Read More about Turkey Marsala

turkey carnitas recipe

Wild Turkey Carnitas

The BEST thing to make with wild turkey drumsticks. You get around the sinews by slow cooking the meat and pulling it off the bone. Then it’s taco time!

Read More about Wild Turkey Carnitas

black bean turkey chili

Turkey Black Bean Chili

Ground turkey with black beans, corn and chiles. I love this chili in early springtime!

Read More about Turkey Black Bean Chili

Close up of a bowl of turkey gumbo.

Turkey Gumbo

Classic Cajun gumbo featuring turkey dark meat, andouille sausage and Gulf shrimp.

Read More about Turkey Gumbo

turkey leg stew in a bowl

Turkey Leg Stew

A desert Southwest take on turkey leg stew. Drumsticks, slow-cooked and pulled off the bone, served with green chile and corn.

Read More about Turkey Leg Stew

Yucatan turkey recipe

Shredded Turkey Yucatan

A traditional southern Mexican dish that is great with turkey legs and wings, although you can use breast meat. It is more exotic tasting than spicy.

Read More about Shredded Turkey Yucatan

barbecued turkey thighs

BBQ Turkey Legs

Turkey thighs are the absolute best part of the bird! Slow barbecued and slathered with maple-bourbon BBQ sauce, you will wonder why you never kept them before…

Read More about BBQ Turkey Legs

Close up of smoked turkey wings on a platter.

Smoked Turkey Wings

Don’t waste those turkey wings! Braise them until tender, then barbecue them with your favorite sauce. You’re welcome…

Read More about Smoked Turkey Wings

Braised turkey wings recipe on a plate

Braised Turkey Wings

A classic French dish of braised turkey wings with Provencal flavors. A great use of an unloved part of the bird.

Read More about Braised Turkey Wings

sheboygan bratwurst

Turkey Bratwurst

A traditional Sheboygan bratwurst made with wild turkey.

Read More about Homemade Sheboygan Brats

Hank Shaw holding a plucked wild turkey

Wild Turkey Broth

A basic broth you can make from the carcasses of a wild or domesticated turkey.

Read More about Wild Turkey Broth

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GROUSE

A bowl of barley risotto with mushrooms, onions and garlic.

Barley Risotto

Barley is a main crop in the cold places of the world, so this method of cooking really works with northern ingredients, like the spruce grouse I used in this recipe.

Read More about Barley Risotto

Two sage grouse breasts, showing that they are red meat.

On Eating Sage Grouse

Sage grouse are much maligned. They don’t deserve their reputation. Here are some tips on getting the most out of yours.

Read More about On Eating Sage Grouse

shartail grouse with farro recipe

Sharptail Grouse, Prairie Style

Sharpies, gently poached and served with the flavors of the Great Plains: Grain, sunflowers, rose hips.

Read More about Sharptail Grouse, Prairie Style

glazed roast grouse

Simple Roast Grouse

Ruffed grouse roasted and glazed with something sweet, like maple syrup or honey.

Read More about Roast Grouse and Minnesota’s Glories

grouse soup recipe

Nordic Grouse Soup

This is a lighter grouse soup, inspired by the flavors of Scandinavia.

Read More about Nordic Grouse Soup

A roast prairie chicken over a bed of roasted root vegetables.

Roast Sharp-tailed Grouse

A simple recipe specifically designed for sharp-tailed grouse, which are a dark meat bird.

Read More about Roast Sharp-tailed Grouse

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SNIPE and WOODCOCK

A roast woodcock on fried hominy with Cumberland sauce.

Roast Woodcock

A classic preparation for one of the finest game birds in the world.

Read More about Roast Woodcock: A Dream Fulfilled

fried snipe recipe on a platter

Jesse’s Fried Snipe

Inspired by my friend Jesse Griffiths, this is my favorite way to eat snipe: Fried and doused with honey-hot sauce.

Read More about Jesse’s Fried Snipe

Roast woodcock Michigan, on a plate.

Woodcock Michigan

Roast woodcock, served with a crabapple-red wine vinegar sauce.

Read More about Woodcock, Rejuvenation and Light

Hank Shaw holding several dead snipe.

Roast Snipe

Yes, it’s a real bird. Snipe should be plucked whole and served roasted in a very hot oven. You want the meat to be pink when you serve it.

Read More about Roast Snipe and Slow Days

Salmis of snipe recipe

Salmis of Snipe

A very old French recipe for snipe (or other small game birds) where you roast the birds, carve them, make a quick sauce with the carcasses and serve it all with mushrooms and thick toast.

Read More about Salmis of Snipe

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QUAIL

fried quail recipe

Buttermilk Fried Quail

Southern style fried quail. This is not fancy food, just good.

Read More about Buttermilk Fried Quail

roast quail on a platter

Simple Roast Quail

A basic method for roasting quail. You want a touch of pink in the breast meat but crisp skin. This requires a very hot oven.

Read More about Simple Roast Quail

caldo tlalpeno soup in a bowl

Caldo Tlalpeño

Quail slow cooked and pulled off the bone, served in a classic Mexican soup called caldo tlalpeno.

Read More about Caldo Tlalpeño

Barbecued quail recipe

Grilled Quail, South Carolina Style

Butterflied quail grilled and served with a mustardy South Carolina style BBQ sauce.

Read More about Grilled Quail, South Carolina Style

A platter of BBQ quail.

BBQ Quail Southwest Style

Barbecued quail slathered in a Southwest style BBQ sauce that has tequila, wild chiltepin chiles and prickly pear syrup.

Read More about BBQ Quail Southwest Style

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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