Pheasant Noodle Soup
This is my rendition of pheasant noodle soup. Everyone who makes this probably does something a little different.
Chaos Theory and Roast Partridge
The best way to roast partridge, or grouse, or quail or even pheasants and small ducks, is, well, to not roast them at all.
On Hanging Pheasants
For several years after I began hunting, I recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or partridges
Nordic Grouse Soup
If you like a good chicken soup, you will love this ruffed grouse soup, made with a rich grouse broth, root vegetables, rye or barley and peas. It is full of ingredients common in Scandinavian cuisine, so I decided to call it Nordic Grouse Soup; it is not a riff off any traditional recipe.
Pheasant Pozole Verde
Pozole (puh-zo-lay) is one of those classic stews that every culture seems to hold dear. Like chili in Texas, burgoo in Kentucky, Brunswick stew in Virginia, chowder in New England, pozole is that stew that everyone makes, but is slightly different depending on the region and cook.
Smoked Pheasant
Smoked pheasant can be either the best expression of the bird, or it can be a dessicated husk, usable only as a flavoring for broth
GENERAL TSO’S PHEASAN
Many of us have eaten The General’s chicken at cheap, steam-table Chinese restaurants: Gloppy, over-breaded and so sweet you fall into diabetic shock afterwards. It’s crap. Especially if you’ve ever eaten General Tso’s chicken in a good Chinese restaurant.
Roast Pheasant
Follow these general instructions and you will get a lovely, moist bird. This technique also works with ruffed grouse, chickens and guinea hens.
Upland Gamebird Chowder
Reminiscent of New England clam chowder, this dish is exceptional with a mixed bag of light -fleshed gamebirds.
