In Italian, cacciatore means the hunter, so this is truly the hunter’s dish. Make it with your favorite pale-meated birds: pheasant, Hungarians, chukar partridge, and blue and ruffed grouse.
While thoughts of spring mushroom hunting will be in our minds throughout the cold winter months ahead of us, this recipe shared by Adam Berkelmans is one you can try now by substituting the “Pheasant
Pennsylvania blogger shares another favorite recipes.
DNR’s Poynette Game Farm showcasing new hatchery buildings later this month.
“What we’re trying to build is a series of agritourism experiences that people can have. We’re really trying to create for the hunter and dog a wild-bird experience.”
I’ve never been humbled as much by a game bird than I have with doves.
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