Recipes

This simple herb, garlic, and lemon marinade is a go-to at my house. Although it’s a knockout with lighter-meat game birds, such as pheasant, it’s also tasty on venison. You could make this recipe on a gas grill, but charcoal adds an extra layer of smoke and flavor that’s irresistible. This recipe...

Tinga tacos are known for their smoky, earthy flavors. Succulent, shredded meat is coated in a spicy tomato sauce, and the smokiness comes from the inclusion of chipotle peppers in adobo sauce. To add more smoke, I used fire-roasted diced tomatoes. As taco meat goes, this recipe is relatively simple...

Pan-smoking is something that I used to do a lot in restaurant kitchens. For this recipe, I only wanted to kiss the meat with that smokey flavor and color. Find a deep-sided pan (hotel or half-hotel for the restaurant folk), soak some chips, place them in the bottom of the pan, put your meat on a...

This is an easy, hearty winter dish, one that’s tasty with any white meat birds you might have in the fridge. Pheasant is my favorite, but this casserole will also go well with partridge, quail, or ruffed grouse. If you’re one to serve wild game during the holidays, make this casserole in the days...

I grew up eating the individually-packed chicken Kiev found in grocery store freezer aisles. It was a quick and easy meal for my parents to whip up, usually with some form of taters and maybe a vegetable. I loved it and still do. It's nostalgic, which makes it fun to recreate. Kiev is a fairly...

Essentially a chicken tender sandwich, the South Carolina bird dog is a regional favorite. In addition to fried “bird,” the dog is also filled with bacon, melted cheese, and drizzled with a mustard-honey sauce that’s akin to the state’s iconic Carolina Gold barbecue sauce. Pheasant breasts are...

Butter pheasant is the perfect introduction to Indian curry. The spice level can be low, and the silky smooth tomato-based sauce is simple and approachable. You can serve the curry slightly chunky or take the sauce and puree it super smooth before adding the broiled pheasant to simmer. This dish is...

This past summer, I grew purple hull peas using seeds given to me by Misty Newcomb. Similar to black eyed peas, these cowpeas are typically used to make a hearty stew with smoked hocks and collard greens. In the sweltering heat of summer, I decided to marinate the cooked peas in a zesty vinaigrette...

The commercial is a staple in diners and dives across the country—aptly named after the traveling commercial salesman who made this gravy-smothered dish a household name. It’s an open-faced, stick-to-your-bones meal that’ll keep your energy going no matter what the activity is. Traditionally, the...