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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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