Upland Game Recipes

Hot Quail

An adaptation of a popular New South preparation for fried chicken, but here at the Sporting Chef, we use quail. The key is to season your quail BEFORE tossing it in egg and flour to help the seasonings “stick” better.

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Pheasant Breasts and Asparagus

It seems that you can get fresh asparagus of fairly good quality just about any time of the year. You just have to be willing to pay for it. In September, those of us in California can find some great “grass” from South America if we feel like ponying up three to four dollars a…

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Wild Turkey Breast Won Tons

It’s that time of the year  – Turkey Hunting Season! These Wild Turkey Breast Won Tons are a fan favorite! Not only simple to make, the recipe yields enough for your own hunting party. Makes a great appetizer!

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Roasted Quail with Pheasant Sausage Stuffing

This is a great way to stretch a few upland birds into dinner and makes good use of an older and “toothier” rooster for the stuffing. If you are adept at boning out a quail while keeping the body intact, it will allow for additional stuffing. 

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Pheasant Street Tacos

Street tacos were so named by Americans after they discovered being served by street vendors across Mexico. Smallish corn tortillas are doubled to keep the filling from falling onto the street while being eaten standing up. What you put in your street taco is a matter of personal choice. If pulled leg and thigh pheasant…

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Marinated Pheasant with Pecan Pesto Vinaigrette

Let’s say you found a pheasant in the back of your freezer and it’s a year old or more. The thing about meat is, it just doesn’t get better with prolonged freezing. This is true with beef, more so with poultry and fish…forget about it. When it comes to fish, fresh is always best. But…

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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…

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pheasant with almond mole

Pheasant 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.  

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Pheasant Cashew Salad

Smoked 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…

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