Recipes from Pheasant, Quail, Cottontail

Pheasant, Quail, Cottontail Cookbook

Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You’ll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds.

The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

A blue and white plate filled with moo goo gai pan

Moo Goo Gai Pan

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A slightly upscale version of the “moo goo gai pan” you know as the safe Chinese takeout menu option.

  • Quick Glance
  • 1 H
  • 1 H
  • 2
A blue bowl of shredded turkey leg barbacoa braised with flavored with bay leaves, paprika, cumin, cloves, oregano, lime juice, vinegar

Turkey Leg Barbacoa

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Turkey legs are slowly braised in a spice-infused stock to become more seductive than you’d ever imagined. Not your grandma’s Thanksgiving now, is it?!

  • 1 H, 10 M
  • 3 H, 40 M
  • 4