South Dakota Pheasant

Pheasant in White Wine Sauce

This recipe is from our MeatEater Cooks series. Click here to watch Cal and I cook up this special pheasant dish. While nearly every hunter knows how to deal with pheasant breasts, many find the legs and thighs of the bird to be a serious culinary challenge. This Alsatian version of the more common “coq au vin” uses the acidity of white wine to tenderize the legs and speed up the cooking process. The key to success is allowing the meat to rest a...

Ep. 210: Legislation, Penis Jokes, and Heavy Metal Roosters

This week, Cal talks about Camp Greyling, bills that threaten LWCF, Polish pheasants, and so much more.  Connect with Cal and MeatEater Cal on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop Cal's Week in Review Merch

How to Kill a Limit of Late-Season Pheasants

While I love chasing pheasants in October, I secretly long for the shorter, colder days after Thanksgiving when birds are bunched up. There’s just something about flushing groups of roosters from thick cover while fewer hunters are afield. The reality is that most folks just don’t know how good pheasant hunting can be in December and January. Selfishly I want to keep that to myself—but it’s true that hunting only gets better as the season wears...