I thought that a recipe for one of America's favorite upland game birds might be in order. Pheasant are truly tasty and elegant to prepare. But I can't tell you how many times I have been asked how to ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...

Today's recipes dictate that we cook our pheasant at around 180C, but this recipe follows the old traditional method, using a gentler ‘low & slow’ approach to get the most out of your game birds. The ...

In the restaurant days I used the high temperature method and separated the legs from the breast, which I left on its frame. Since then, experience has shown that a less fraught way is to cook it at a ...

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

After washing, dry birds well and wrap each pheasant separately in buttered, brown paper. Put in roaster, breast side down and cook in hot oven 40 or 50 minutes ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...

The pheasant season is now well under way, which is why the Foxbury Farm butchers have loads of plump birds on display in their well-stocked -meat cabinet, all shot locally. This dish is easy to make ...

Cooking game once was no more challenging than cooking chicken or beef. Not so today. Where domesticated cattle and chickens once were allowed to roam freely, almost like animals in their natural ...