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Jamaican Jerk Pheasant Tacos with Scotch Bonnet Aioli


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

Since Coronavirus has us in lock down with no vacation in sight ... we figured we’d try bring an island vacation to our own backyard this weekend with these Jamaican Jerk Pheasant Tacos with a Scotch Bonnet Aioli! We brined the Pheasant with Salt, Ginger Beer, Dark Rum, All Spice Berries and dried Pimento leaves and then smoked it over real Pimento wood imported from Jamaica! Tacos are served with Coat of Arms ( Jamaican Rice and Beans ), homemade Corn Tortillas, Papaya Salad, Fried Plantains and Grilled Pineapple Spears and Corn on the Cob with Chipotle Butter. We washed all this down with a Dark and Stormy drink, Spiced Rum and Ginger Beer.

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Cast Iron Quail with Apple Dressing and Rosemary Roasted Potatoes


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

Anyone ever watched Game of Thrones on HBO? It’s a medieval type show about Kings, Dragons and treachery for the throne and rule of the kingdom. The TV series is based on a series of books called the “Song of Fire and Ice” by author George R R Martin. I had already read all the books, at least the ones that have been published to date, long before this show aired and loved them. I was excited to see they were doing a show for it and I’m not really one to get too engrossed in TV shows. Other than the last couple of seasons being a disappointment, I’d still recommend it to anyone. I had read all of J R R Tolkien’s books, the Hobbit, then the Lord of the Rings in middle school as a kid …. Those are my favorite books of all time and they really cemented my interest in reading books in this fantasy setting.

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Saviory Quail Meat Pie


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

Tami and I have been cooking quite a bit during the Coronavirus quarantine, you’d think with everything shut down that I’d be able to catch up on projects… but am as far behind as ever. Take this meal we prepared back in March for PI day that I’m just now getting around to posting. Sometimes, we’ll will cook themed meals for TV Shows such as Game of Thrones, NFL playoffs and other various things. The day before, while driving home from Walmart, she asked me what I wanted to cook for PI day. March 14th or 3/14, is known as Pi day ( π ) around the world, for the mathematical constant 3.14 blah blah blah. I was all like, “I don’t want to cooking anything”, to which she replied, “But last year we made homemade Chicken Pot Pies and a Blackberry Pie”, all while making a sad face, like she was disappointed that I didn’t want to do anything this year. Finally, I said, “FINE! If I’m going to have to make a pie again this year, I want to do meat pie, but not any meat pie, but the one from that nursery rhyme where the birds fly out of it.” The rhyme is called the “Song of Sixpence” and it went something like “Sing a song of sixpence, a pocket full of rye. Four and Twenty blackbirds baked in a pie. When the pie was opened the birds began to sing, wasn’t that a dainty dish, to set before a king?”. She finally agreed that we could try to make my bird meat pie, so we brainstormed ideas in the car as we headed back to the grocery store to pick up more supplies. This is what we came up with… This Roasted Quail Meat Pie with a Savory New Potato & Mushroom Stuffing and an “Out of this World” Blackberry Pie. After we sat down to eat, I asked Tami what she thought about the meat pies, on scale of 1 to 10, 10 being the best. She said definitely a 10! I’d take that with a grain of salt, since she’s my wife and probably feels obligated to say such things. However, I did catch her eating the leftovers for breakfast this morning, they couldn’t have been that bad, right? Our birds may not have sung after, but our bellies and mouths sure did!! #NationalPiDay #EinsteinsBirthday #Piday #MeatPie #QuailPie #BlackberryPie #OutofthisWorld #GundogCentral #gamebirds #hunting #birdhunting

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Duck and Morel Thin Crust Pilsner Pizza


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

A popular dish around my house are these handmade pizza’s that my wife Tami makes. She’ll make her own dough, and usually has plenty of it saved in the freezer, ready to go on demand. One Halloween, all the kids came over for a pumpkin designing, personal pizza making party. The kids each got to design their own pumpkins and create their own personal pizzas with any toppings they wanted. I created mine to look like a pumpkin patch with cheese covered with Arugula leaves and small Habanero’s, that resembled pumpkins. Although mine wasn’t exactly edible, unless of course you wanted your face melted off, I’m pretty sure I won the best Pizza and Pumpkin award, even though they told me it wasn’t a contest. Anyway, we’ve been making these homemade pizzas for years now, sometimes in the oven, sometimes outside on the grill. When she cooks them on the grill, she’ll brush the pizza crust of olive oil and sit it right on the hot grill, with no toppings on it. Cooking it for a few minutes to kind of set the dough, so it’s stiff enough to work with, otherwise the dough would be to limp making it difficult to get your dough, loaded with topping on the grill, unless you had a pizza peel, but we don’t have one.. yet, so this is our method. Once the dough firms up, she’ll remove it from the grill and add the toppings to the pizza, before setting it back on the grill to cook for a few more minutes to melt the cheeses and finish it up. The kids love these pizzas and I’ve seen her do it enough, I thought I’d attempt to create my own.

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Zuppa Toscana with Mushroom and Pheasant Stock


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

We had planted a few rows of Kale in our garden this year, to say it’s been a bountiful year for it would be an understatement, it just keeps on giving! We had to figure out what we were going to do with all this kale. It was literally pilling up in our refrigerator, that and the Arugula ( Rocket Salad ) we planted.

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Smoked Quail and Mushroom Ragu


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

I think Tami and I were watching the Food Network one night, a new show was on called Guy Fieri’s Tournament of Champions. On the show, 16 chefs competed head to head in a bracket type playoff to see who the best chef was. Guy would spin a wheel to determine what the chefs had to use when cooking their meals. The night we were watching, one of the random ingredients turned out to be Quail and one of the Chef’s decided to make a Quail Ragu. I was like, “Tami we have to try that!!”. Now, I couldn’t tell you how they made their Quail Ragu, but the next weekend, Tami and I were in the kitchen, trying to figure it out by making our own version it.

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Pheasant Cacciatore with Creamy Polenta


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

I’m not a chef, nor have I ever claimed to be one, but I do enjoy cooking and so does my wife. When we were dating, one of the first dishes I cooked for her was a Chicken Cacciatore with some homemade French Bread. She married me, so it probably wasn’t all that bad, right?! Over the years, we’ve cooked a lot of meals together, you can find plenty of photos of the food we prepared on our social media feeds. In fact, we have a small food blog, #wecooktogether, were we’ll post some recipes we liked or prepared. We’ve created a lot of themed meals based on shows like Game of Thrones, Lord of Rings, Shark Week and the NFL Playoffs. I’d been wanting to recreate that Cacciatore recipe for a while now, kind of a nod to that first pre marriage meal. When I got a hold of these Wild Ramps, I immediately knew I wanted to used them to re-create that meal. I had been wanted to do a foraging / hunter style dishes and Cacciatore was the first thing that came to mind. Cacciatore literally translates to “Hunter” in Italian and usually consist of poultry braised in onions, garlic, tomatoes and wine, with some additional seasonings. As Wild Ramps are in the same family of vegetables as Onions and Garlic, I thought I could use some of the Ramps bulbs as a replacement to some of those other ingredients. Mushrooms are another popular forage item and while they might not be in a “traditional” Cacciatore dish, I’m adding them here cause I want to.

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Pheasant Wild Ramp Pesto Pasta


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

This is a recipe the wife and I made earlier in the spring, while I’m posting it a little late, you can still make a similar dish with Basil Pesto. I mainly post these recipes to share what we did in our kitchen in the hopes it inspires you to do something similar in yours. We were lucky enough to get ahold of a bunch of Wild Ramps, aka Wild Leeks this spring. I had been wanting to do a few hunter / forager type recipes and these Wild Ramps provided some good inspiration to get started. Unfortunately, I didn’t forage for these ramps myself, but I purchased them from someone that did!! When I was thinking about what I wanted to do with these ramps, I knew I wanted to do something that really featured these, what I can up with is this Pheasant Wild Ramp Pesto Pasta. I also wanted to do a “Hunter Style” dish, so I also made a Cacciatore which I’ll be posting later.

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Pheasant and Pesto Sandwich


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

These sandwiches make delicious after-hunt lunches. You can even prepare them in the field: Make the pesto at home and slice sandwich fixings ahead of time. Bring a camp stove to cook the breasts on the tailgate of your truck.

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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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