Game Bird & Waterfowl

Duck Boudin Balls with Remoulade Sauce

This recipe uses almost the whole duck and a few extra parts. To make these fried boudin balls you will need to save the livers, hearts and gizzards from six ducks. If you don’t have duck livers, hearts or gizzards you can substitute with chicken livers, hearts and gizzards.

Wild Turkey Stuffed Peppers

Its the time of year when fresh bell peppers from your garden beg to be filled with a flavorful mix of your wild turkey meat, black beans and wild rice - in this recipe that was featured in the Outdoor News Taste of the Wild.

Wild Turkey Enchiladas

There is no doubt that wild turkeys are some of the finest table fare there is. The only problem with a wild turkey is that it is very difficult to cook it whole and end up with an evenly cooked…

Upland Bird Creamy White Chili

    INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be used) 2 teaspoons chili…

Dry Rub Goose Kabobs

When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s doneness by poking it with a knife and waiting for the juices to run pale, you’ll overcook them

Duck Breast Prosciutto

Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.

Wild Turkey Summer Pasta

Craft this recipe using your wild turkey and some chanterelle mushrooms (or other foraged mushrooms) and you'll have the foundation for a great meal!

Wild Turkey Eggs Benedict

Given the early start, most turkey hunts are wrapped up by mid-morning and a turkey camp full of hungry hunters is a perfect opportunity to celebrate success by using some fresh wild turkey for this game meat twist on the classic eggs benedict.

Ruffed Grouse Club Sandwich

Affectionately known as "Grandma’s Grouse Club Sandwich" By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye cheeks, or a fine roast…

Wild Game Bird Roll Ups

With the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or even chicken would work interchangeably.…

Pheasant Rellenos

By Chris Jodlowski of Harvesting Nature  From the Chef: There’s a strong temptation to breast out upland birds in the interest of conserving the time and tedium involved in plucking. For my money, the time is well worth it for…

Grilled Asian Pheasant & Pineapple Kabobs

  From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet.  The marinade has a bit of a…


By Chef Eileen Clarke Waterfowl. We love to hunt them. But for many people, eating wild duck isn’t something they’re very fond of. For one thing, there are two basic kinds of wild duck: dabblers and divers. Divers are problematic…

Summer Salad with Grilled Goose + Stone-Fruit

Summer Salad with Grilled Goose + Stone-Fruit A Note From Chef: During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like to keep the mess out…

Smoked Turkey Meatloaf Sandwich Topped with Spicy Aioli

By Cookin’ in Camo Chef Tyler Viars Photos by Tina Marie Photography   Three things I truly love: wild turkey, smoking barbecue, and meatloaf. Combine them together in the form of a sandwich, and this cook is happier than Winnie…

Pheasant Milano Supreme

A recipe from Eileen Clarke's cookbook, Tenderize the Wild: Marinades, Brines and Rubs for Wild Game, that calls upon honeydew melon as the foundation for the marinade that will tenderize even the tough legs of a hard-running wild pheasant. Sweet, moist meat that you combine into a creamy sauce topped with a flavorful gremolata gives you a sure-fire dinner plate success.

Moroccan Wild Rabbit Stew

Here is a recipe by Chef Lukas Leaf tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”. While you could opt to prepare this recipe using a standard Dutch Oven on your kitchen range, plan to take a kid on a winter outing and create something truly memorable by harvesting and preparing your small game in the field.

Blueberry Grouse Pesto Pizza

A recipe for Blueberry Grouse Pesto Pizza born from experimentation based on ruffed grouse breasts poached in blueberry jelly and a restaurant serving pheasant and cherry pizza. Includes complete directions for crafting homemade pesto using fresh basil and pine nuts.

Roast Wild Turkey

Cutting your wild turkey into pieces and roasting in a savory broth comprised of beer and chicken broth offers an alternative to whole-roasting your bird.

Dutch Oven Pheasant Pot Roast

From Chef and Author Eileen Clarke this pot roasted pheasant recipe works for any whole pale-meated bird like forest grouse, Hungarian partridge and Chukar.

One Pot Chinese Pheasant by Chef Tyler Viars

Break out the chopsticks and pour some sake, it is time to take Chinese rooster from the forest to fork. This pheasant recipe by Chef Tyler Viars is adapted from a chicken-based recipe crafted originally by Travel Channel host, Andrew Zimmern. Tyler's version offers a combo of heat and sweet, topped with sesame seeds and fresh cut scallions.

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