Do you have a pheasant or upland game bird recipe to share?
If so, please email it terri@pfcalgary.ca and we will post it here.

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