Upland
Skillet Pheasant Breasts
This recipe uses a cast iron skillet, my go-to skillet for anything to do with browning pheasant or any meats. If you need a good cast iron skillet, try Camp Chef’s. They are already seasoned. And take a look at their cast iron cleaner and conditioner to keep your cookware working great for years.
Read MoreBaked Quail with Crab-Stuffed Tomatoes
Quail is such a mild white meat and really, it is all breast. But you need quite a bit of these small birds to really do any sort of meal. If crab meat isn’t in your budget to stuff the tomatoes, try it with bay shrimp or fresh fish. Serve the quail on a bed…
Read MoreFried Quail with Chipotle Cream Sauce
In many parts of the country, just about any sauce is referred to as “gravy”. It doesn’t matter that the gravy is actually a reduction of port wine, fresh berries and shallot, finished silky-smooth with a touch of butter…it’s still gravy. This simple, um, gravy takes on some smoky-hot Southwestern flavors from chipotle peppers. Use…
Read MoreFoil Wrapped Quail Breast
This recipe is borrowed from a traditional Asian chicken recipe. I’ve left out a few ingredients to make it simpler. Feel free to experiment with your own version by adding ingredients like oyster sauce, pepper flakes, etc. This recipe is also great with marinated dove breasts and any other game bird breast meat.
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