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You will find dozens and dozens of recipes for pheasants, as well as all the upland birds, from grouse to quail, chukars to woodcock.
A classic pheasant stew in the style of French coq au vin, with red wine and lots of fall vegetables. Works great with pheasant, grouse or partridge.
Italian hunter's stew, this richly satisfying recipe works great with rabbits, quail and other white meats, too. Serve it with polenta or pasta.
Simply roasted partridge, quail, chukar or woodcock, basted with butter and served with root vegetables.
The classic made famous on Steven Rinella's "Meateater," this is Shaw's original recipe for hare, rabbit or squirrel stewed with saffron, capers and herbs.
Pheasant, Quail, Cottontail works well with all the farmed poultry you can buy at the store, too. From turkey and quail, to rabbit and game hens -- plus, every pheasant recipe works with chicken.
A country favorite that is perfect for chicken, pheasant, rabbit, quail or squirrel. Fluffy dumplings served on top of a slow simmered soup.
Everyone loves mac and cheese, and everyone loves Buffalo wings, and the combination is even better. Chunks of turkey breast add heft to this easy favorite.
Just like fried chicken, only with rabbits, either farmed or cottontails. The buttermilk soak tenderizes the meat and helps flavor the coating.
Dove poppers are famous, but you can wrap pretty much anything in bacon and make it taste good. These poppers use dates and a special marinade to stand apart.
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