Outdoor News Taste of the Wild contributing chefs to be featured at 2017 Pheasant Fest & Quail Classic

Included in the lineup of the distinguished chefs to be offering their wild game recipes at the 2017 National Pheasant Fest & Quail Classic Feb. 17 – 19 are two chefs who’s contributions have been found in the Outdoor News Taste of the Wild cooking feature, including Hank Shaw and Jack Hennessey.

We’re sharing a press release from our friends at Pheasants Forever and Quail Forever for details on the seminars that will run throughout the weekend and feature dishes including pheasant, quail, rabbit, and venison.



Minneapolis, Minn. – Jan. 3, 2017 – Pheasants Forever and Quail Forever have revealed the 2017 headlining presenters for the Wild Game Cooking Stage at National Pheasant Fest & Quail Classic. Minnesota natives Amy Thielen, Jack Hennessey, and Jamie Carlson will be joined by returning chef, Hank Shaw, to provide flavorful wild game recipes at the Minneapolis Convention Center on February 17, 18 & 19. Gander Mountain is the presenting sponsor of the Wild Game Cooking Stage.

“As hunters, preparing and serving flavorful wild game dishes connects us to the land, conservation, and hunting memories,” said Bob St. Pierre, Pheasants Forever’s vice president of marketing. “The Wild Game Cooking Stage taps into Minnesota’s rich culinary culture with a wild game twist, and our lineup of award-winning chefs will provide ideas that are far removed from the ‘gamey’ stigma attached to wild game recipes.”

National Pheasant Fest & Quail Classic presented by Federal Premium Ammunition will be the nation’s largest trade show and convention for upland hunters, producers, sport dog owners, and wildlife habitat conservationists. The event will also highlight Pheasants Forever’s accomplishments in the state of Minnesota, home to 72 Pheasants Forever chapters and two Quail Forever chapters. Local chapters account for more than 24,000 members who have contributed over $72 million to complete 28,020 wildlife habitat projects impacting 257,466 acres for wildlife habitat conservation efforts.

Wild Game Cooking Stage Presenters

Hank Shaw – A former restaurant cook who spent 19 years as a political reporter, Shaw can now be found on his James Beard award-winning blog, Hunter, Angler, Gardener, Cook. Shaw has also authored multiple books on the topic of wild game cooking; “Hunt, Gather, Cook: Finding the Forgotten Feast” and “Duck, Duck, Goose.” His latest book, “Buck, Buck, Moose,” is scheduled to be released in 2016. He has also been published in Food & Wine, Petersen’s Hunting, Organic Gardening, The Art of Eating, Outside Magazine, Field and Stream, Sactown, Pheasants Forever’s Journal of Upland Conservation, and Delta Waterfowl Magazine. Shaw has been featured on “Bizarre Foods America” with Andrew Zimmern, “Meateater” with Steve Rinella, “The Sporting Chef” with Scott Leysath, and “Somebody’s Gotta Do It” with Mike Rowe. Wild Game Cooking Stage Seminars: Getting the Most out of your Game Birds / Buttermilk Fried Quail / Making Game Bird Sausage

Amy Thielen – Living in a rustic cabin within Minnesota’s Two Inlets State Forest to working with celebrity chefs in New York City, Thielen has a reputation for mastering hearty dishes inspired by wild game meats. Currently the show host for Heartland Table on The Food Network – an instructional cooking show filmed in her rural Minnesota kitchen – Thielen is also a cookbook author and has written for various publications which helped distinguish her as a two-time James Beard Award-winning writer. Her work has appeared in various food-related publications including the Food Network Magazine, Country Living, Eater National, Oprah Magazine, and Parade magazine. Her latest book, “A Food Memoir,” is scheduled to be released in the spring/summer of 2017.

Wild Game Cooking Stage Seminars: Pate’ is French for Meatloaf / Pheasant for Starters: Kicking a Party off Right / The Best Bolognese is Venison Bolognese


Jack Hennessy – Author of the “Braising the Wild” blog, Hennessy’s outdoor heritage stems from the backcountry of Washington State where he pursued upland birds and big game animals while attending graduate school and later working as a line cook at the famed Elk Public House in Spokane. Hennessy has made a name for himself by authoring wild game recipes for a variety of publications including the Pheasants Forever Journal of Upland Conservation, The Spokesman-Review, the Star Tribune, Outdoor News, and as a weekly columnist of “Game Gourmet” for the Pioneer Press. Read more about Hennessy’s passion for wild game cooking on his blog, and follow along on his Facebook page at Braising the Wild.

Wild Game Cooking Stage Seminars: Elmer Fudd’s Bunny Burgers / Kids & Quail Quesadillas


Jamie Carlson – Jamie Carlson, “The Cast-Iron Chef,” is a 41 year-old hunting, fishing, and foraging enthusiast who is widely known for his innovative wild game recipes featured by OutdoorLife and other hunting-related publications. Carlson’s appreciation of the hunt shows in his attention to detail, from scouting a new place to hunt to butchering wild game. Carlson enjoys sharing his knowledge with others about wild game preparation by hosting cooking classes and performing demonstrations on wild game butchery. He believes that all wild game is delicious, you just have to cook it right. Read more about Carlson’s passion for game meats at www.YouHavetoCookitRight.com and on Instagram at @YouCookitRight.

Wild game Cooking Stage Seminars: Pheasant Classics with a Twist

About Pheasants Forever

Pheasants Forever, including its quail conservation division, Quail Forever, is the nation’s largest nonprofit organization dedicated to upland habitat conservation. Pheasants Forever and Quail Forever have more than 140,000 members and 700 local chapters across the United States and Canada. Chapters are empowered to determine how 100 percent of their locally raised conservation funds are spent; the only national conservation organization that operates through this truly grassroots structure. Since creation in 1982, Pheasants Forever has spent $634 million on 502,000 habitat projects benefiting 14.1 million acres nationwide.


Categories: Featured, Salads, Sides & Misc

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