Upland Game Recipes

Marinated Quail Salad

This recipe calls for quail breast fillets. Save the legs for a future appetizer. Use the same marinade and toss them on the grill. Roast the bodies in an oven with onion, carrot and celery. Then simmer in water for several hours with herbs, garlic and peppercorns and strain to make a flavorful quail stock.

Pan Seared Quail with Roasted Red Bell Pepper Puree

This recipe comes from chef Lisa Freeman of Lodi, California. Lisa can cook like nobody’s business. She will also prepare a memorable fish and/or game dinner for you and your guests. Find our more about Lisa on my Sporting Friends page.

Crispy Quail

I grew up in Virginia when we still had coveys of wild bobwhite quail and knew where to find them. I went to college in Tucson AZ in the mid-seventies and found huge numbers of Gambel’s quail. Although huntable populations of quail are harder to come by, they’re still my favorite bird to hunt and…

Pheasant Salad in Artichoke

Look for tight, compact bright green leaves on your artichokes. Avoid those that are discolored. If the leaves are spread, the artichoke is probably overripe and will be a bit tough when cooked. Many people trim the stem down to the base of the heart before cooking. I leave an inch or two of stem…

Roasted Wild Turkey

The traditional way of roasting a turkey is to set it on its back and lay strips of bacon over the top, to keep it moist. I used to do it myself the same way. But now, I’ve found a better way. When you put bacon over the top, it’ll help keep it from drying…

Spicy Stuffed Wild Turkey Breast

While living in Arizona during the mid to late 70’s, I developed a taste, more like a craving, for Southwestern flavors. I like it spicy, but not so hot that my eyes water. Some folks can enjoy a habanero pepper or two. I’m not one of them. To butterfly each breast half, place it on…

Wild Turkey Breast Stir-Fry with Dried Cherries

The reason I included dried cherries in the title of this recipe is because most people would not combine berries with an Asian stir-fry. I was torn between creating a stuffed turkey breast, specifically a turkey breast with a dried cherry stuffing or a stir-fry. Not wanting to do without either, I combined the flavors…

Wild Turkey Breast with Fruit Chutney

Don’t overcook your wild turkey! When overdone, the meat is dry, tough and chewy. Note that I didn’t specify what type of fruit to use. Go to the market and see what’s in season. Try plums, peaches, cherries, apples, pears, apricots or whatever’s on sale. In a pinch, dried fruits will work as well.

Wild Turkey Breast with Peach and Pecan Chutney

Please stop overcooking your wild turkey! When overdone, the meat is dry, tough and chewy. Then you have to throw it into the Crock Pot and cook it for several weeks. Just because this recipe is about cooking wild turkey breasts, it doesn’t mean you should discard the rest of the bird. The bodies and…

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