by Scott Leysath

The Sporting Chef’s Favorite – WILD GAME RECIPES

Reminiscent of New England clam chowder, this dish is exceptional with a mixed bag of light -fleshed gamebirds.

 3 cups upland game birds, boned and cut into bite size pieces

  • 16 slices lean bacon, coarsely chopped
  • 1 cup yellow onion, finely chopped
  • ½ cup green bell pepper, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 1 ½ pounds new red potatoes, skin on and quartered
  • 1 cup game bird stock or chicken broth
  • 1 quart whole milk
  • 1 ½ cups heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce or similar hot sauce and white pepper to taste

In a large saucepan over medium heat, cook the bacon until crisp. Place on paper towels to drain. Discard all but 2 tablespoons of bacon drippings, and sauté the onions, bell pepper, celery and potatoes for 3 or 4 minutes. Add the game bird pieces and continue to cook until the onions are translucent and the meat is lightly browned. Add the stock, milk, cream, Worcestershire sauce and bring to a boil. Reduce heat to a simmer and add hot sauce to taste. Stir occasionally and cook until the potatoes are tender. Add bacon and season with salt and pepper.