https://honest-food.net wild-game pheasant-quail-partridge-chukar-recipes. The Italian standard, made with pheasant instead of chicken. In a bowl, combine the broth and flour until the flour is dissolved. When cool the mixture should be very thick. And yep, you can make this with any upland game bird. Keep cold until needed. Roll it up and fasten with a toothpick. for slaughtering to purchase. New Gear Designs Added! This is a pot pie inspired by a recipe from English chef Fergus Henderson. Place fillets, in baking dish, cover with apples. This is how I pluck pheasants, quail and other upland game birds. This is not fancy food, just good. 2023 Hunter Angler Gardener Cook, All Rights Reserved. Place in oven at 350 degrees for 35 to 40 minutes or until apples are tender. Add 2 tablespoons olive oil and 2 tablespoons butter to heated skillet. Quickly add the onions, bell peppers, and garlic. It is a 1970s dish I grew up with (made with chicken), and it is as awesome as it is easy. "This was excellent," raves reviewer Max Wimpffen. Fun, huh? The Austrian classic, made with pounded out skinless pheasant breast cutlets. 4 posts Page 1 of 1. lovedr79 Posts: 2561 Joined: 08 Mar 2011, 00:58 11 Location: Harrisonburg, Va. Pheasants and chukars need 95F for the first week, and then drop it by 5 each week so they feather out.