HuntingWild Recipes

Podcast: Upping Your Upland Game Part 2

Latest posts by Justin Townsend (see all)


Our Editor in Chief J. Townsend joins Jeremiah Doughty with From Field to Plate, Chef Randy King of Chef In The Wild, John Wallace of Wild Game Creations, and Joel Lickliter of Home Cooking Hunter for an all new podcast focused on the pursuit, butchering, and cooking of wild game and fish. This monthly podcast is called Tasting Wild. Listen to the Podcast below or search Tasting Wild on iTunes, Stitcher, or TuneInRadio.

Episode 2, Part 2

In this podcast we will cover two more species of small and upland game. We will hear about hunting and cooking squirrels and pheasant. Dive deeper into what it’s like hunting with dogs and hunting parties. Working the fields as a team to spook and flush these two tasty game animals can be some of the most challenging and rewarding upland game hunts. Youth hunting usually starts with these either of these two species. I know many states run youth pheasant hunts for youth straight out of hunter safety courses. Pheasant and Squirrel teach youth about taking the time to make a perfect shot. Teaches them to hunt with others, zones and dogs. Below you’ll find two delicious recipes.

Listen to the Podcast below or search Tasting Wild on iTunes, Stitcher, or TuneIn Radio


Listen to Part 1 Here

Squirrel & Dumplings

Joel Lickliter, Home Cookin Hunter


  • 3 Squirrels
  • 1 can of biscuit dough
  • 2 cloves garlic
  • 4 cups water or chicken broth


  1. Add squirrels and liquid to large stock pot and boil for 2 hours or until the meat is falling off the bones
  2. Remove squirrels from broth and pull meat off bones
  3. Put meat back in broth
  4. Open biscuit dough, cut each biscuit in halve, add to pot
  5. Allow the biscuits to rise, after rising remove one and test it. You will want them to be slightly doughy
  6. Pull from heat and salt & pepper to taste
  7. BOOM enjoy.


Orange Chicken Style Pheasant

From Field To Plate


  • 2 pounds pheasant (can use turkey, chicken or chukar)
  • 1 cup flour
  • ¼ cup corn starch
  • 1 egg
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder
  • 1 teaspoon cracked pepper
  • ¼ teaspoon salt
  • 1 teaspoon onion powder
  • ½ cup cooking oil

(I love avocado oil, it has the highest flash point and doesn’t burn or smoke until 500 degrees)


  1. Chop pheasant into 1 inch cubes, nice bite size pieces
  2. In plastic bag mix all dry ingredients, close bag and shake to mix
  3. Add egg to medium bowl and beat until yolk in mixed with whites
  4. Add pheasant and coat with egg wash
  5. Add pheasant to bag in batches and shake to fully coat, remove and set aside until all pheasant has been coated. Let rest for 5-10 minutes
  6. While chicken is resting add oil to wok or skillet and heat over medium
  7. Once oil is hot add the pheasant in batches, cooking fully and crispy about 4-6 minutes per batch.
  8. Once all pheasant has cooked set aside and start on your orange glaze

Orange Glaze Recipe

  • 1 tablespoon fresh ginger, minced
  • 2 teaspoon garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon rice wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 1-1/2 tablespoons soy sauce
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest


  1. Mix together in small bowl orange juice, sesame oil, soy sauce, sugar, white vinegar and zest until sugar is dissolved, add 1 tablespoon cornstarch and mix smooth, set aside
  2. Add 1 tablespoon oil to wok or skillet
  3. Next add ginger and garlic, Sautee for 30 seconds
  4. Stir in crushed red pepper and rice wine stir for 15 seconds to mix
  5. Add orange juice mixture to wok or skillet and bring to a boil, stirring often so not to burn sauce
  6. Once sauce comes to a boil add cooked pheasant and stir until evenly coated
  7. Remove from heat and place on a bed of brown rice then garnish with green onions and sesame seeds.

Listen to Part 1 Here

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

Leave a Reply

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop