Upland Game Recipes

Pheasant Breasts with Blue Cheese Cream Sauce

I love, love, love blue cheese and making it into a cream sauce it 10 times better. This sauce is perfect with any of your upland game – so feel free to clean out the freezer. Add toasted bread and a side salad with a glass (or two, we don’t judge) of Michael David Wine…

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Herb Roasted Pheasant Breasts

Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or off of the grill. If you cook your legs the same way, they will be tough and…

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Roasted Quail with Southwestern Cornbread Stuffing

Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.  

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Grilled Quail Breasts, Cheese and Prosciutto

If you can’t find prosciutto – a dry-seasoned, cured Italian ham, use partially cooked bacon. The recipe calls for quail breasts only. This doesn’t mean that you throw the rest of the bird away. Season the legs the same as the breasts and toss them on the grill as well. The bodies are great for…

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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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Wild Turkey Breast with Tons of Garlic

Garlic is good. Egyptians fed it to their slaves to give them the endurance it takes to build a pyramid. I eat it because it tastes good and it keeps others from getting too close to me when I’m talking to them. This dish is all about garlic, tons of garlic. If you don’t want…

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Spicy Dove Lettuce Wrap

The biggest mistake in making lettuce wraps is overstuffing them – then your lettuce breaks and all hell breaks loose on your plate. Don’t let all hell break loose on your plate and stuff responsibly. Use Sriracha sauce if you are adventurous, and I know you are.

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