Small Game Recipes

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…

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Pheasant 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.

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Pheasant 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.…

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Pan-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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Braised Rabbit with Cheese Stuffed Ravioli

This recipe was created by Chef Joe Shaw, one of Birmingham’s finest culinary artists and a close personal friend. Joe takes his cooking seriously. If you want to make your kitchen duty a bit easier, purchase pre-made fresh or frozen ravioli at the store. It’s best to first make the braising liquid, then the braised…

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braised squirrel

Braised Squirrel with Canterbury Sauce

I think you’ll like this braised squirrel recipe with mushrooms, bacon, and red wine. I love the smell of squirrel cooking, which may sound weird, but I’m not the only one. I’m surprised more people don’t cook with these little guys as they make great dishes. Low and slow is the way to cook squirrel…

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Wild Turkey, Asparagus and Mushroom Soup

A slow-cooker recipe that is will simmer for you while you are out in the woods or in the field. And this doesn’t make a heavy soup, so feel free to add fresh baked bread as a side or even a quick fresh lettuce salad.  

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Apple Roasted Wild Turkey

Overcooking a wild turkey will result in a dry and tasteless bird. A farm-raised domestic turkey derives more than thirty percent of its calories from fat. The wild bird has only 1 percent total fat…quite a difference. The best way to avoid overcooking any turkey – wild or domestic – is to use a meat…

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Citrus Glazed Wild Turkey Breasts

Contrary to what you may have heard, cooked wild turkey is not dry, but overcooked wild turkey certainly can be. Use your meat thermometer and remove the breasts from the oven when the internal temperature reaches 145 degrees. Let the cooked breasts stand for a few minutes before slicing.

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