Upland
Beer Can Pheasant
I’ve been toying with a contraption called a Keg Roaster by Camp Chef and I think it’s pretty cool. The way it works is to roast a bird – pheasant, duck, chicken, turkey – with a beer can firmly wedged into the cavity while cooking. The bird stands upright and the beer steams into the…
Read MorePheasant with Almond Mole
Susie Jimenez, Food Network Star Finalist, shows how to make mole WITHOUT using chocolate – all from scratch of course. In my “Sporting Chef” show, Susie cooked the pheasant confit – meaning low and slow – and use all the parts, not just the breast. Enjoy this over American white or brown rice.
Read MoreSmoked Pheasant and Cashew Salad
When I was making this on The Sporting Chef show, I thought it would taste just as good between two slices of bread. This is one of those recipes that works well for leaner cuts of meat, such as pheasant or wild turkey. We smoked our pheasant breast and thighs in the Camp Chef SmokePro…
Read MoreStuffed Boneless Quail
The key is brining!! Brine for 2-3 hours in saltwater to remove blood/gamey taste.
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