T his recipe from the late Bob Schranck, a longtime Twin Cities outdoors writer, sportsman and cooking aficionado, appeared in the cookbook, “America’s Favorite Wild Game Recipes.” It has been a ...

One of the most common items I’m asked how to use is wild game. Coming from a hunting family, I have plenty of experience working with various game. While many of the questions refer to the 30 pounds ...

America is a land of immigrants, and that includes our most popular game bird, the pheasant. Yes, it's true. Our beloved Phasianus colchicus is not native to North America. It's not even a long-time ...

Pheasant hunting culture has been strong for generations in Pennsylvania — but especially in Lancaster County. Whether from a family member or an old timer at the game lands parking lot, you’ve likely ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

To make the pasta rounds, roll out the fresh pasta dough to the thinnest setting on your pasta machine. Cut the pasta sheets into smaller (8-to-10-inch) lengths to make them more manageable for ...

Pheasant season is on, and now that several of the state's most popular game birds are being harvested, we have a guide from South Dakotans on fun ways to cook it. Beyond the typical cheese and ...

Cold weather brings to mind rich and hearty meals for me. Besides the usual beef, it's the season when I think of serving game such as elk, buffalo, lamb, duck, goose and pheasant. Pheasant has a rich ...

The following recipe was lifted from the Otisco Lake Rod and Gun Club's October 2007 newsletter. It's for Pheasant Stroganoff.PHEASANT STROGANOFF 1 pheasant, cut in pieces butter milk 7 slices of ...

1. Set the pheasant breasts on a large plate. Refrigerate, uncovered, overnight. 2. In a large skillet that will hold the breasts in one layer, heat the oil over medium-high heat. Add the butter until ...

This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.

The chart on the inside cover of Hank Shaw’s newest wild-game cookbook, “Pheasant, Quail, Cottontail,” is worth the purchase price alone. It shows, in elegant simplicity, how a ruffed grouse has more ...