Recette

Family favorite around bird hunting season. Frying the pheasant pieces in oil ensures every bite is tender and succulent. Uses few ingredients, prep and cooking time are minimal for a delicious dish.

Roasting whole wild goose can be challenging and a significant amount of work. Use a roasting pan that can be wrapped tightly in foil with the bird sealed inside. Trapping in all moisture and allowing the bird to cook long and slow will produce fall-off-the-bone results.

Hunters that breast their ducks can use them to make a tasty ragù, where the fowl is the star of the show. Wild duck is dark, flavorful meat that should be embraced for its texture and rich taste. A ragù not only allows the duck to hold its flavor but enhances it with a rich sauce and aromatic vegetables.

The word pâté is French for paste, and the easiest way to make it with any meat is with a food processor. The meat will be broken down, or emulsified, into a paste that can then be spiced up.

Goose legs and thighs are often the best part of the bird, especially when braised until tender. Browning the legs for flavor, then braising them in a liquid or sauce is a terrific way to create fall-off-the-bone goose treats with a sauce that will inspire you to hunt more geese. This recipe works well for any wild goose. Big honkers may take an extra hour or two in the crockpot but are easy to check with a fork to see when they are done.

These Honey Sesame Pheasant nuggets with a sweet and spicy sauce are the perfect way to enjoy pheasant. Frying the pieces in oil helps maintain moisture and ensures every bite is tender. Using honey is the best way to add natural sweetness to the dish.

This recipe works well with any upland game birds.