Upland Game Recipes

Game Bird Pot 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…

Read More

Doves, Brandy, Mushrooms and Orange

WARNING – this recipe uses alcohol – so proceed with caution! Ok, beyond that, this works well with any upland game, really. I think the photo is actually quails in the pan and not doves, but you get the point. I like the photo, so I’m using it.

Read More

Wild Turkey Tamales

Great with any wild game, including shredded wild turkey breasts. Slow roast deer neck and shoulder roasts, shred the meat and wrap it up in masa. About the Masa, To prepare the masa, pick up a bag at the grocery store and follow the directions on the bag for tamale dough. I start with 2…

Read More

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.

Read More

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…

Read More

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!

Read More

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. 

Read More

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…

Read More

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…

Read More