Pheasant season is on, and now that several of the state's most popular game birds are being harvested, we have a guide from South Dakotans on fun ways to cook it. Beyond the typical cheese and ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

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 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 ...

Cold weather brings to mind rich and hearty meals for me. Besides the usual beef, it's the season when I think of serving game such as elk, buffalo, lamb, duck, goose and pheasant. Pheasant has a rich ...

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 ...

Credit: A Girl's Guide To Hunting Fishing and Wild Cooking Season 2 Watch how to make this recipe on Episode 4 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2 streaming free on SBS On ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 minutes ...

Nicholas Stefanelli became a chef after rediscovering his roots in Italy. He grew up in Maryland with both Greek and Italian grandparents who loved to cook. He originally considered a career in the ...

1. Set the pheasant breasts on a large plate. Refrigerate, uncovered, overnight. 2. In a large skillet that will hold the breasts in one layer, heat the oil over medium-high heat. Add the butter until ...