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Pheasant Kiev with Cilantro Lime butter


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

Next year I’ll turn 50 years old, my body is starting to ache every morning, my joints hurt and I’m starting to put on a little weight. I thought I needed to find a good way to get some exercise, working on a computer all day doesn’t afford me a lot of exercise during the day, so a few years ago, I started taking Karate. I didn’t like it at first, never thought I would have stuck with it this long, but with any luck, this time next year, I might be eligible to test for my black belt, assuming the coronavirus doesn’t get me first. Recently I had to take a test for my second-degree brown belt, which I passed! Afterward, some of us decided to go eat at a local restaurant. However, the restaurant we wanted to go to was packed and the wait time would have been over 45 minutes… we decided to go to another restaurant across the street. While we were there, my fellow classmate, already a black belt, ordered the Chicken Cordon Bleu from the menu. Once his plate arrived, I don’t think he was very impressed with his meal and made a comment about how he wished it was “That chicken that squirts butter out when you cut into it”. At the time, he couldn’t remember the name of it, but eventually it came to him, he called it “de Volaille”. Hes Polish, sometimes it can be difficult to understand what hes saying and I wasn’t sure I understood him right, but I had certainly never heard of it before, so I had to look it up. Turns out … what he was referring to was also known as Chicken Kiev. He didn’t realize then, but he had just planted the idea for the next two recipes I’d post on Gundog Central. A Pheasant Cordon Bleu, that he would not have been disappointed with, which I posted a few weeks ago, and this Mexican spin on a classic Chicken Kiev made with Pheasant.

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Herb and Orange Quail


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

You can’t eat whole quail with a knife and fork, so put those utensils away and grab the napkins. This is drinking food at its finest. Enjoy these little birds with cold beer and other finger foods on the side.

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Pheasant Cordon Bleu Casserole with Ritz Cracker Crust


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

One of my all-time favorite meals, in my life, ever, was a Chicken Cordon Bleu casserole that my wife had made for dinner one night. I can’t tell you way it was so good, maybe I was just super hungry that night or maybe the stars were aligned just right … but I remember that meal distinctly and how amazing I thought it was … and how I wished she’d make it again. It was salty, it was savior, it was cheesy and that crushed, buttery, Ritz crackers crust, MMMmmmm!! I could have eaten the whole thing, by myself and not felt guilty, had my wife not reminded me that we had kids at home that needed to eat too!! It was pretty much a whole meal unto itself, nothing else was needed… and that pretty much defines what a Casserole is, a one pot dish.

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Brown Bayou Smoked Duck and Alligator Sausage Cajun Chili with Sweet and Spicy Cornbread


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

In the last recipe I posted, Pheasant Gumbo with Brown Rice Pilaf, I promised another Louisiana inspired dish to follow. Well this is it, I call it my Brown Bayou Smoked Duck and Alligator Sausage Cajun Chili. It’s a mouthful... literally, I know. It’s a no tomato sauce, no bean, chili based traditional chili, inspired by my time spent fishing those Louisiana Bayou’s.

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Pheasant Gumbo with Brown Rice Pilaf


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

I’m not Cajun, nor was I born and bred on the bayou… I did spend a fair amount of my adult life living on it though. My dad was in the Air Force, so we traveled around quite a bit. The last place we were stationed, was Barksdale Air Force in Louisiana, it’s in the northern part of the state, close to Shreveport and Bossier City. I remember the day he came home and told the family we were moving to Louisiana, we were Stationed in Missouri at Whiteman Air Force base at the time and I was half way through my sophomore year at Knob Noster High School. Even being in High School and having studied all 50 states since middle school, I couldn’t for the life of me picture where Louisiana was even at, I had to look it up on a map. I didn’t want to go, I dreaded the thought of moving and I hated it before we even got there. I didn’t like it any better when we finally got there either, to me it was just plain, old, Lousy-ana. I end up graduating at Haughton High School in Louisiana and then attended Bossier Parrish Community College and LSU, ever so briefly ( my grades were dreadful ). Dad ended up retiring down and it felt like the family was going to be stuck there for the rest of our lives.

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Basic Pheasant Stock


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

In the Spicy Pheasant Shashuka recipe I posted last month, I had cut the breast meat out of two Pheasants to create that recipe. I didn’t want to waste the rest of the bird, so I cut off as much of the meat as I could, but the carcasses still seemed to have plenty of meat left on them. I knew that the next recipe I wanted to do was a Cajun Style Gumbo and I knew that I needed stock to make it. I thought it’d be cool to do my own homemade Pheasant Stock, instead of buying some store-bought Chicken Broth. So, I used the two leftover bird carcasses to create this Pheasant Stock that I could use in a few upcoming recipes.

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Teal with Orange Sauce


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

Teal are among the best-tasting of wild waterfowl. The meat is rosy pink and succulent when cooked to medium, and it lacks the strong flavor that is more apparent in other migratory game birds. If I had to choose one species to introduce a wild game newbie to the taste of waterfowl, it would be teal. These birds have just the right amount of gaminess without being overpowering.

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Spicy Pheasant Shashuka


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

If anyone follows my wife and I on social media, you’ll know that we like to cook… and that we cook often. Most of the time around my house, the television is tuned to the Cooking Channel or some other cooking show. So it’s only natural that we’d get some inspiration from watching these shows.

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Pheasant with Mushrooms and Cream


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

Pheasant with cream of mushroom is a mainstay of upland hunters in the Midwest. Though canned soup is convenient, it will never taste nor look as good as cooking with real, fresh ingredients. You’ve done the work, spent the time (and the money) in the field for your hard-earned game. Why skimp at the table now with 99 cent canned soup?

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Smoked Christmas Goose with Jeweled Wild Rice and Roasted Root Vegetables


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

I wanted to do a special meal this year for our Christmas Eve dinner, but really wasn’t sure what I wanted to do. I wanted it to be something that I didn’t have lot of experience with, something I hadn’t really cooked before. So I started trying to figure out what would be an awesome Christmas Eve meal for the family. I could have just taken the easy route and picked up a Honey Baked Ham. While it would have been delicious, it isn’t much fun to cook. Besides, I knew I wanted to do some type of wild game bird, like Duck, but then it hit me…. Goose! The Goose has had a tradition of being the centerpiece of many Christmas meals for a very long time. After eating it, I have to wonder why it still isn’t.

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Roasted Pheasant with IPA Pear Sauce


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

I was walking through Kroger the other day and saw these beautiful orange Persimmons. I had never eaten a Persimmon before so I thought they’d be interesting to try. I told my wife weeks before that I wanted to try to cook something with fall harvest-type produce. Things like Cranberries, Apples, Pomegranate, Pears came to mind. Persimmons weren’t even on my radar but when I saw them, I knew I had to try to incorporate them into something. Unfortunately, I did not buy the Persimmons at Kroger that day, but I was inspired so I did go home and start the process of planning my next meal.

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Nashville Hot Quail


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

Nashville Hot Chicken, it’s one of my all-time favorite meals! Although I live in Tennessee and visit Music City regularly to see the Tennessee Titans play, ironically my first exposure to Nashville Hot Chicken wasn’t in Nashville, it was in Albuquerque, New Mexico at a placed called the Nexus Brewery. I love it, and boy was it HOT! I think they’ve added their own little twist to it and call it NM Hot Chicken now. I told my wife then, we’ve got to figure out how to make this Chicken.

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Apple Bourbon Brined Smoked Quail stuffed with Brown Rice and Red Quinoa


Posted on Thursday 1st January 1970 12:00:00 AM by JEFF DAVIS

I’ve been trying to find / hire a few people to share game bird recipes on Gundog Central, without much luck so far, so I decided to try to do a few myself … starting this Thanksgiving. This is what I came up with for the first recipe, hope you enjoy and Happy Thanksgiving!

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