Pheasant Meatball Soup
What makes something “taste expensive”? Lindsey tackles this question with a homey bowl of pheasant meatball soup, with ingredients that restaurants charge an arm and a leg for.
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Grouse
Fried Sage Grouse and Blue Corn Pumpkin Waffles with Hot Chokecherry Honey
Due to its dark meat and herbaceous flavor, sage grouse is Lindsey Bartosh’s favorite upland bird to experiment with. One of the results is this incredible and sophisticated dish!
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Hatch Green Chili Chukar and Jalapeño-Cheddar Dumplings Soup
In Field Staff Writer Lindsey Bartosh’s opinion, nothing made a better broth for dumpling soup than a wild turkey leg – that is, until she made the recipe with chukar!
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Sora Rail Summer Salad
Every September, Field Staff Writer Paul Keeven finds himself in the marsh hunting sora rail, rather than the more popular dove. These little birds are not only tons of fun to hunt, but they also taste amazing!
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Grouse Rahmschnitzel with Chanterelles
Managing Editor Adam Berkelmans decided to pair light and delicate grouse breast with a mild chanterelle cream sauce in this wild version of German rahmschnitzel!
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One Last Riff
After hunting “textbook” ruffed grouse cover to no avail, Trey was about to give up when he flushed three birds in quick succession. You can never be too sure how a day in the grouse woods will unfold.
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