Small Game
Game Bird Pie
Let’s suppose that you take a look in the freezer and find that you have a few quail, some pheasant breasts, a dove or two, maybe a rabbit…not enough for individual meals, but if you throw it all into a pile, it’s dinner. You can make your own pastry dough. It’s actually pretty easy. I…
Read MorePheasant with Parmesan Mushroom Cream Sauce
Reminiscent of a creamy Alfredo sauce paired with whole earthy mushrooms, this versatile dish works great for just about any upland game. Especially great recipe if you are cleaning out your freezer and have random game bird meat to use up.
Read MorePheasant with Champagne Grapefruit Sauce
To the less adventurous, a recipe with “Champagne-Grapefruit Sauce” might seem a bit too, well…Californian. I have enough trouble trying to convince people in the southern U.S. states that we have ducks in California, lots of them. Some people think that we surf to work, stopping by a movie star’s home for a quick espresso.…
Read MorePan-Fried Quail and Nectarine Salad
From The Sporting Chef’s Favorite Wild Game Recipes cookbook. This recipe calls for quail, but any upland game bird will work nicely. Grill it outside and it will make a great appetizer to your summer feasts.
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