Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies on long, moist cooking – so legs and breasts are both done at the same time. It’s also flexible enough to use on birds you’ve taken the time to pluck whole, as well as birds that are skinned and parted out.
If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe courtesy of wild game cookbook author Eileen Clarke.
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