Upland
Braised Pheasant Leg Lettuce Wraps
When making lettuce wraps, roll mixture in the lettuce leaf up carefully in your hand, folding the bottom edge over to keep most of the stuffing from falling out. Keep in mind that lettuce wraps can be a little messy, but they’re great!
Read MoreGrouse with Spiced Cranberry Sauce
You can use reconstituted dried cranberries. If they are already sweetened, cut back on the sugar. I usually stock up on cranberries and freeze them. If you’d like a thicker sauce, use more cornstarch and wine. This recipe works for duck, pheasant, chicken and pork as well.
Read MoreParmesan-Crusted Pheasant with Leeks and Apples
Cooking game birds, including pheasants, is a little different from cooking other meats. Remember when cooking pheasant is that it doesn’t have nearly the same amount of fat as other meats, so make sure the birds do not dry out.
Read MoreSouthern Comfort Quail
Be careful not to overcook your quail as it will become dry and tough. Add veggies and potatoes to the foil package to create a nice meal. And top it off with a nice bottle from Michael David Winery. Red or white – you can’t go wrong with quail.
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