Upland Game Recipes

Pheasant Breast, Tortellini and Creamy Cheese Sauce

You may want to pour the liquid from the baking dish into a saucepan and thicken with roux or a cornstarch slurry to thicken. The sauce can then be drizzled over the cooked pheasant breasts. If you are really ambitious, you could make your own tortellini. But who is that ambitious?

Pheasant Cobb Salad with Green Goddess Dressing

Whatever became of Green Goddess Dressing? You can’t find it at the grocery store. Something’s fishy and it’s not the anchovy in the Green Goddess Dressing. Since you can’t buy the stuff, here’s a simple way to make it and serve with a delicious pheasant breast salad. PrintPheasant Cobb Salad with Green Goddess Dressing Serving…

Spicy Dove on Tomato

I really do understand. If you soak your dove breasts in teriyaki sauce, wrap them in bacon and jalapeno pepper and slap them on the grill, they taste great. Just this once, I want you to try something a little different. This appetizer preparation is spicy, cool, cheesy and juicy – all in the same…

Barbecued Dove with Honey, Mustard and Sage

You have two options when cooking doves. Fast and hot will produce a crispy, juicy and, hopefully, medium-rare bird. Slow and not-so-hot will result in more of a smoky flavor. Whichever method you choose, you should get the treble hooks out of your pocket and invest five bucks in a meat thermometer next time you…

Skewered Pheasant Breast Appetizer with Basil Aioli

Works great with wild turkey breast, too! Marinate for one to six hours- the longer you can let it marinate, the better it tastes. Trying pairing this with Michael David Winery 7 Deadly Zins, it is scrumptious and add some sliced garlic bread to dip in your basil aioli.

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.

Baked 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…

Fried 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…

Foil 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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