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
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.
Cutting a Whole Chicken or Pheasant
Step by step instructions on how to cut up pheasants, ducks, quail or other birds.
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.
Pheasant Breast with Parsley Sauce
Seared pheasant breast with a refined – and beautiful – parsley sauce inspired by the French Laundry.
Stews and Braises
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.
Other Pheasant Recipes
PARTRIDGES (CHUKAR, HUNS, ETC)
Partridges with Cranberries and Rosemary
A deceptively simple dish, the secret to this recipe is how you cook the partridges.
Pan Roasted Partridge with a Winter Salad
Perfectly cooked partridges with a zippy salad of winter greens.
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.
Partridge or Pheasant Escabeche
An old Spanish tradition, where the birds are cooked, then preserved for up to several weeks in a vinegary sauce.
WILD or DOMESTIC TURKEY
Simple Roast Grouse
Ruffed grouse roasted and glazed with something sweet, like maple syrup or honey.
SNIPE and WOODCOCK
Grilled Quail, South Carolina Style
Butterflied quail grilled and served with a mustardy South Carolina style BBQ sauce.