This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.

Pheasant hunting culture has been strong for generations in Pennsylvania — but especially in Lancaster County. Whether from a family member or an old timer at the game lands parking lot, you’ve likely ...

The kick off of pheasant season was great, so I thought a recipe for this tasty bird would be appropriate - maybe a recipe with a bit of wine and Italian flair. So I happily present to you Pheasant ...

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 ...

Set against the backdrop of South Dakota’s grasslands, Sutton Bay is one of our nation’s most exclusive members-only golf, fishing and hunting clubs. Executive chef Doug Rauner was kind enough to ...

The following recipe was lifted from the Otisco Lake Rod and Gun Club's October 2007 newsletter. It's for Pheasant Stroganoff.PHEASANT STROGANOFF 1 pheasant, cut in pieces butter milk 7 slices of ...

The pheasant hunting has been great this year. I thought I might pass along a recipe that can be cooking while you are watching a playoff football game or decorating your Christmas tree. When you are ...

PRIOR LAKE, Minn. — It has been around since 1985, the Minnesota Horse and Hunt Club in Prior Lake offers everything from clay and skeet shooting, to weddings, and even dog boarding.. but their brunch ...

PREPARATION: To make the stuffing, in a heavy medium skillet, cook the sausage over moderately high heat until browned, about 5 minutes. Transfer to a large bowl. Discard the fat. Melt 2 tablespoons ...

Thousands of hunters will take to the fields Saturday for the opening of North Dakota’s pheasant season, which means any number of birds could be headed for the pot, pan or kettle by day’s end. “You ...

Many people find pheasant dry, tough and gamey. Jason Hill thinks they’re just cooking it wrong. “If you look at old, old recipes for pheasant dating back hundreds of years ago, it’s a very low flame ...

The chart on the inside cover of Hank Shaw’s newest wild-game cookbook, “Pheasant, Quail, Cottontail,” is worth the purchase price alone. It shows, in elegant simplicity, how a ruffed grouse has more ...