Upland
Wild Turkey Breast with Peach and Pecan Chutney
Please stop overcooking your wild turkey! When overdone, the meat is dry, tough and chewy. Then you have to throw it into the Crock Pot and cook it for several weeks. Just because this recipe is about cooking wild turkey breasts, it doesn’t mean you should discard the rest of the bird. The bodies and…
Read MoreWild Turkey Vegetable Soup
Here’s what I do with my turkey legs and thighs. They’re often too tough to gnaw on, but still great for making soups and stews. Whenever I roast a whole turkey, I hack off the legs and make a pot of soup. If you just have a pile of uncooked turkey legs, first roast them…
Read MoreSweet and Sour Doves
The opening of dove season marks the beginning of my favorite time of the year. Soon the temperatures will drop and the sounds of migrating waterfowl will be ringing in my ears. Many game chefs prefer to slow-cook doves, often in a tomato-based sauce and then served over a starch such as soft, cheesy polenta…
Read MorePheasant Breasts with Blue Cheese Cream Sauce
I love, love, love blue cheese and making it into a cream sauce it 10 times better. This sauce is perfect with any of your upland game – so feel free to clean out the freezer. Add toasted bread and a side salad with a glass (or two, we don’t judge) of Michael David Wine…
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