Upland Game Recipes - Wife Of A Hunter

Sweet and Spicy Smoked Quail

Sophie May — Thu, 06 Jun 2024 18:52:31 +0000

Hey everyone! Ready to turn up the heat and sweet at your next family BBQ? Let’s get the smoker fired up for some incredible Sweet and Spicy Smoked Quail. This recipe isn’t just about throwing some quail on the fire; it’s a full-on flavor explosion that’ll have everyone talking.

We’re talking a beautiful balance of smoky, spicy, and sweet that makes these quail nothing short of addictive. With a rub that packs a punch and a glaze that’s the perfect mix of honey’s sweetness and the bold kick of Frank’s Red Hot, these birds are going to fly off the plate!

You’ll start with a dry rub that sets the stage—smoked paprika, garlic, and a hint of Old Bay to bring in that something extra. Smoke them over fruity apple wood chips to infuse just the right amount of sweetness into every bite. And when they come out, get ready to slather them in a sauce that’s so good you might just forget about the napkins.

So, fire up that smoker, and let’s whip up a batch of these sweet and spicy delights that are guaranteed to steal the show!

Sweet and Spicy Smoked Quail

This Sweet and Spicy Smoked Quail recipe is sure to be a hit at your next family gathering!

Course Appetizer, Dinner

Cuisine American

Keyword Quail, Smoked, Spicy, Sweet, wings

Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Author Sophie May

Equipment

smoker
fruity wood chips I used apple

Ingredients

Dry Ingredients

10 quail
1 T baking powder
1 T black pepper
1 T smoked paprika
1 T garlic powder
1 T onion powder
2 tsp Old Bay

Sauce Ingredients

4 T salted butter
4 T Frank's Red Hot
4 T local honey
2 tsp Old Bay

Instructions

Preheat smoker to 225℉ for 30-45 minutes.

Prepare Quail

Pat quail dry. The drier you get it, the better texture you will have.
Combine all the dry seasoning ingredients in a bowl.
Once fully mixed, coat each quail extremely well in the seasoning. There should be a bunch of seasoning so don't skimp out!

Prepare Smoker for Quail

Fill bowl to water line with water and place on the bottom rack. This will keep your quail nice and moist and tender.
Insert fruity wood chips.
Place quail on the different racks. There is no need to overcrowd them. There is plenty of space.
Cook for 1hr or the internal temp reaches 165℉

Sauce

While the quail is smoking, prepare your sauce by melting the butter in a small saucepan over medium heat.
Mix in the remaining ingredients, and stir until fully combined!

Prepare the wings

In a bowl, toss the smoked wings with the sauce! The sauce is the best part, so lather those bad boys up! Enjoy!

The post Sweet and Spicy Smoked Quail appeared first on Wife Of A Hunter.

Buffalo Pheasant Dip

Sophie May — Sat, 11 Feb 2023 16:28:57 +0000

This Buffalo Pheasant Dip is the PERFECT appetizer for your super bowl parties!

Who doesn’t love buffalo dip?? I’ve had this buffalo pheasant dip recipe in my recipe book for a while and I thought I had already posted it…but I was wrong!

There is not a lot of white meat in the wild game spectrum. And the few species there are, I love preparing it like normal chicken. Obviously pheasant is a lot leaner than chicken, but when you boil the pheasant until tender and then continue it in the crockpot for hours with cheese-y goodness, its going to be amazing! Pheasant is just a great meat to work with.

This recipe is super easy! Like I said you just boil the meat until tender and then add all of the ingredients to a crockpot and cook for ~3 hours. It’s SOOOO GOOD! I have some in the freezer to reheat for the Super Bowl tomorrow and I can’t wait. As usual sound off in the comments if you have any requests, comments, or concerns about anything and ENJOY this meal!

Buffalo Pheasant Dip

Delicious wild game appetizer for the big game! Or whenever else its delicious.

Course Appetizer

Cuisine American

Keyword American, Appetizer, Buffalo, Pheasant, Upland Game

Prep Time 1 15

Cook Time 3

Total Time 4 15

Servings

Author Sophie May

Ingredients

Pre-cooking Pheasant

2 quartered out pheasant ~2 lbs
water
chicken bouillon
cayenne pepper

Dip Ingredients

3 T pheasant broth
16 oz cream cheese softened
2 T heavy cream
1 packet Hidden Valley Ranch Dip
1 C Frank's Red Hot
1/2 C light sour cream
8 oz mozzarella
4 whole green onions

Instructions

Pre-cook Pheasant Instructions

To package instructions cover the pheasant in a stock pot with a chicken bouillon/water mixture. Add 1 to 2 more teaspoons of bouillon to give it extra flavor. If you want your pheasant a little spicier add a couple dashes of cayenne pepper.
Bring to a boil and then simmer until the meat is shreddable. ~50 minutes to an hour.

Dip Instructions

Add your meat and all of the other ingredients to a crockpot.
Stir and then cook on low for ~3 hours.
Grab your favorite chips or crackers and enjoy!!

The post Buffalo Pheasant Dip appeared first on Wife Of A Hunter.

Pheasant Pozole Verde

Sophie May — Thu, 26 Jan 2023 02:17:36 +0000

This Pheasant Pozole Verde is the perfect meal to warm your insides during these cold winter months.

This recipe has been something I have wanted to try since I started this page. When my husband and I lived in San Antonio, there was a yummy restaurant that served pozole verde during the winter and not the rest of the year. The restaurant ended up closing during covid and I was devastated. So, I needed to recreate the delicious meal as best I could and share it with everyone else.

This is a painless recipe that makes your pheasant super tender. It is packed with a ton of flavor. If you want your dish to be spicier, you can leave as much or as little seeds in your peppers as desired.

Make sure to remove all bbs from your meat. You don’t want anyone cracking a tooth.

This is sure to be a crowd pleaser. It is different from your typical chilis and stews and is so delicious,

I hope you enjoy this recipe as much as we did!!

Pheasant Pozole Verde

This recipe is perfect for warming up the entire family.

Course Dinner, Lunch, Soup

Cuisine American, Hispanic, Mexican

Keyword Pheasant, Soup

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings people

Author Sophie May

Equipment

Slow Cooker
Blender or food processor

Ingredients

2 lbs pheasant breasts and thigh
7 C chicken broth
2 tsp epazote leaves or 1-2 bay leaves
1 lb tomatillos husked and halved
1 large onion quartered
6 cloves garlic
2 poblanos deseeded
1 jalapeño deseeded
2 serranoes deseeded
3/4 C cilantro
2 tsp oregano
2 T olive oil
salt to taste
pepper to taste
30 oz white hominy drained

Serve With:

shredded cabbage
sliced radishes
avocado
lime wedges
cilantro
tortilla strips
sour cream
chopped onions

Instructions

Place pheasant, chicken broth and epazote in the slow cooker and cook on low for 4 hours or until pheasant easily shreds from bone/tendon.
Remove pheasant once cooked and set aside to cool. Optional: discard any fat in the broth. While pheasant cools, make the verde sauce.
In a blender, add tomatillos, onion, garlic, poblanos, jalapeño, serranoes, cilantro, and oregano. Depending on blender size you may have to blend in batches. Pulse/Blend until coarsely chopped. Scrape sides as needed.
Season with salt and pepper.
In a large sauce pan, heat oil over medium-high heat.
Add puree.
Cook until the puree turns a dark green, 10-12 minutes.
Shred the pheasant meat and add back into the slow cooker. Add puree. Add drained hominy. Mix until combined. Let cook on low until everything is hot.
Serve with desired toppings. ENJOY!

The post Pheasant Pozole Verde appeared first on Wife Of A Hunter.

Crockpot Salsa Pheasant Tacos

Sophie May — Wed, 27 Jul 2022 15:37:11 +0000

Crockpot Salsa Pheasant Tacos are one of the easiest ways to cook upland game there is!

When I was back in college this was a staple meal for me. There was nothing better, after a long day of soccer and classes, then coming home to a meal ready to go! I would throw a couple chicken breasts in the crockpot before morning workouts and it would be shreddable delicious taco meat for dinner.

This is a great recipe for any upland bird. This is also a great recipe for the often hated, very tendony, game bird legs. It cooks for so long, engulfed in salsa-y moisture, that the meat falls off the bone! You just have to pull out the bones and tendons and you’re ready for a delicious dinner.

With fall semester’s getting ready to ramp up again keep this recipe on hand! Also, if you are a poor college kid with no access to wild game, just use any chicken meat and you’ll be golden. Let me know in the comments how it goes and ENJOY!!

Crockpot Salsa Pheasant Tacos

Super easy recipe for a busy day!

Course Main Course

Cuisine American, Tex-Mex

Keyword American, Mexican, Pheasant, Tacos, Tex-Mex, Upland

Prep Time 10

Cook Time 8

Total Time 8 10

Servings pot

Author Sophie May

Equipment

Crockpot

Ingredients

2 pheasants breasts and legs
32 oz salsa more or less depending on pheasant weight, just be sure it is enough so the meat doesn't dry out. I fully cover mine.
8 oz cream cheese
salt to taste
pepper to taste

Instructions

Put all of your ingredients into a crockpot.
Cook on low for 8 hours or until the pheasant legs are shreddable and tender.
Shred the meat and mix together.
Remove the leg bones and tendons from the crockpot and ENJOY!

The post Crockpot Salsa Pheasant Tacos appeared first on Wife Of A Hunter.

Smoked Wild Turkey Breast

Sophie May — Wed, 27 Apr 2022 00:33:12 +0000

This Smoked Wild Turkey Breast recipe made me feel like a certified pit master it was so good!

I love smoked turkey! It’s a good way to eat delicious barbecue while pretending you aren’t eating a ton of calories.

Since I got a brand-new pellet smoker from Z-Grills (use sophie5 for 5% off at checkout, even for smokers already on sale 😎), I really wanted a smoked turkey breast to be my first recipe. The only problem, like with most wild game, is wild turkey can be very lean.

To fix this issue I brined it overnight, used mayo as a binder to help hold in moisture, and basted it while it was cooking in butter. OMGosh it was juicy and delicious!

I also looked around the internet for different ways to retain moisture while cooking. I saw a couple people use mayo as a binder. I knew mustard was a common binder in pork butts and briskets, but I had never seen mayo!

I ended up smoking two breasts. I used mayo on one and mustard on the other. Anecdotally, I think the mayo one was more moist (the breasts were from two different birds though).

After making this recipe, I am mad I’ve gone this long in my life without a smoker! Paying $10 a pound for smoked turkey at HEB, or $15+ for a plate of it at a BBQ restaurant, when I can do it at home has me questioning all of my life choices.

I’m only three cooks into my Z-Grills smoker, but I am in love! As I said earlier, they have given me a discount code, sophie5, for 5% off anything on their website. This isn’t a lot on its own, but you can use it on top of any already on sale item on their website!

I also get a small kickback if you use my code, which is nice because I’ve made like no money from my year of cooking and making wild game recipes lol. So, if you’re in the market for a pellet grill, and you want a well-priced starting smoker, and you want to help support me… Buy a Z-Grills Smoker and use sophie5 at checkout!!!

Smoked Wild Turkey Breast

Moist delicious smoked wild turkey breast!

Course Main Course

Cuisine American, BBQ

Keyword BBQ, Smoked, Turkey, Wild Turkey

Prep Time 12

Cook Time 1 30

Resting Time 30

Total Time 14

Servings breasts

Author Sophie May

Equipment

Z Grills Smoker Use sophie5 for 5% off! Includes on sale items!

Ingredients

2 turkey breasts skinless, boneless, with the tenders removed
1 stick unsalted butter melted

Turkey Brine

3/4 C kosher salt
1/3 C sugar
1 large garlic clove smashed
1/4 lemon sliced
1 apple quartered
4 bay leaves

Turkey Rub

Duke's mayo enough to coat the breasts
Salt/Pepper/Garlic rub (equal parts of each) or favorite BBQ Rub enough to coat the breasts

Instructions

Turkey Brine Instructions

Place all of your brine ingredients into a stockpot with 4 C of water.
Bring the pot to a boil.
Reduce to a simmer, stirring occasionaly, until the salt and sugar have fully dissolved.
Remove from heat and add 8 cups of cold water.
Allow the brine to cool to room temperature so you do not cook the turkey breasts.
Submerge the turkey breasts in the brine and refrigerate for at least 6 hours or up to a day. The longer you brine, the juicier the meat will get, but also saltier.
Wash the brine off of the breasts in cold running water, when you are done.

Turkey Rub Instructions

Pat your turkey dry and then lather it in mayo. You don't want it too thick just enough to act as a binder to hold the seasoning on.
Season with your favorite SPG or BBQ rub and work into the breast. You don't want a liberal coating, just enough to cover thoroughly.
Let rest while you get your smoker up to temperature

Smoking Instructions

Get your smoker up to 275°F.
I used a competition blend style of pellets, but hickory would also work here.
Put your breasts on the smoker. I use a temperature probe to watch the internal temperature of the meat closely.
At an internal temperature of 120°F I baste the top of the breasts with melted butter. This took ~30 minutes to get to, but wild game will vary.
Remove at an internal temperature of 160°F and let rest for ~15 minutes. This took an additional ~45 minutes-1 hour. Again times will vary.
Slice your turkey thin and ENJOY!

The post Smoked Wild Turkey Breast appeared first on Wife Of A Hunter.

Wild Turkey Ramen

Sophie May — Wed, 20 Apr 2022 01:36:44 +0000

This Wild Turkey Ramen will karate chop your taste buds and the tired old ramen you ate in college.

I love ramen! When I lived outside of Houston my mom and I had a ramen place we would go to all the time. Now that I live in San Antonio the only cuisine choices are Mexican, BBQ, and burgers. Don’t get me wrong, all of these things are delicious, but I do miss some of the variety in cultures that Houston and Katy had.

Again, I’ve been getting a lot of wild turkey recipe requests, so I thought I would bring it back to my childhood with a more traditional Asian ramen bowl! Most people might think of ramen as something you have to eat in college because you’ve spent all your money on tuition, books, or beer. But making your own broth, throwing in some soft-boiled eggs, and bok choy will make you wonder why you haven’t been doing this your whole life!!

This recipe is a little more involved because of the multiple things that require cooking. However, there is enough down time that you can multitask without too much effort!

I included toppings I like for the ramen, but if you’d rather have radishes and no bean sprouts do what you want! Overall, this is just another tasty way to use your wild turkey so ENJOY!

Wild Turkey Ramen

Enhance your favorite poor college kid's meal!

Course Main Course

Cuisine American, Asian

Keyword Asian, Ramen, Turkey, Wild Turkey

Prep Time 1

Cook Time 1

Total Time 1 1

Servings servings

Author Sophie May

Ingredients

Turkey Marinade

2 T mirin rice wine
1/8 tsp light brown sugar
2 T low sodium soy sauce
1/8 tsp cayenne pepper
2 garlic cloves chopped finely
1 lb turkey breasts

Turkey Glaze

2 tsp brown sugar
1 T low sodium soy sauce
1 T water

Ramen

32+14.5 oz chicken broth I used a carton and a can of it
4 stalks green onions trimmed and cut in half
5 garlic cloves sliced
2 inch ginger peeled, sliced
2 thai chili
1/4 C low sodium soy sauce
1/4 C mirin
8 oz stir fry mushrooms trimmed and sliced
3 bags ramen noodles seasoning discarded or saved for something else

Steamed Greens

2 baby bok choy chopped into smaller pieces
soy sauce to taste
sesame oil to taste

Ramen Toppings

green onions finely chopped
bean sprouts
5-10 soft boiled eggs cut in half; number depends on how many eggs each person wants
chili garlic oil or sriracha
corn I use canned sweet corn
toasted sesame seeds

Instructions

Marinade Instructions

Mix up all of the marinade ingredients and coat the turkey breasts. Let marinate for at least an hour or overnight. Flipping and tossing the bag around every once in awhile or whenever you remember, to keep the meat evenly coated.

Turkey Cooking Instructions

Preheat oven to 325°F.
Line a baking sheet with parchment paper. Add turkey and marinade. Tent with foil.
Place in oven and cook for 40 minutes or until the turkey reaches 160°F.
With 5-10 minutes left (~145°F) add your glaze to the top of the turkey and cook uncovered.
Set aside and when ready to serve cut into slices.

Ramen Base Instructions

In a saucepan put your stock, ginger, garlic, green onions, thai chilis, soy sauce, and mirin. Stir and cover the pot.
Let it come to a boil (~medium high to high heat) and then lower the heat (~medium) and let it simmer for 25 minutes. Taste after and add more soy sauce if needed.
Strain your broth (removing all ginger, garlic, green onions, and thai chilis) and add your mushrooms. Cook for an additional ~5 minutes or until the mushrooms have softened.

Noodles Instructions

While the ramen base simmers, cook your noodles according to their package instructions. DO NOT ADD THE PACKAGE SEASONING.

Steamed Greens Instructions

Wash your bok choy and cut them in into sections.
Place them into a bowl and drizzle with soy sauce and sesame oil. Toss to combine.
Cover with a plate and microwave in 1 minute intervals until the bok choy is desired wilted-ness.

Serving Instructions

Fill your bowl with your broth and noodles.
Top with bok choy, sliced turkey, eggs, green onions, bean sprouts, and whatever else you want to add!
ENJOY!

The post Wild Turkey Ramen appeared first on Wife Of A Hunter.

Wild Turkey Caesar Wrap

Sophie May — Wed, 13 Apr 2022 00:39:29 +0000

This Wild Turkey Caesar Wrap recipe is delicious!

Since we’re in the middle of turkey season I thought I would throw together some turkey recipes for you guys! I also have some other turkey recipes, that are delicious, already on the website, but I might redo some just to make the pictures prettier lol.

As you guys know I’m a big fan of just replacing regular recipes with wild animals and that is exactly what I did here. I also love Caesar salads, wraps, and turkey so this recipe kind of just fell together.

It’s not a very difficult recipe, especially since I didn’t make the Caesar dressing, but if you want to do that go ahead. However, I did make the croutons and boy were they good! Just fry the turkey up and mix them up with the lettuce, croutons, and dressing. Throw all of that in a wrap or tortilla and ENJOY!

Wild Turkey Caesar Wrap

Wild turkey variation of a tried and true classic. Wrap it up or leave it as a salad and you're good to go.

Course Lunch, Main Course

Cuisine American

Keyword Caesar Wrap, Crunchwrap, Sandwich, Turkey, Wild Turkey

Prep Time 15

Cook Time 40

Total Time 55

Servings wraps

Author Sophie May

Ingredients

1 lb turkey breast diced into bite size pieces; salt and pepper to taste
vegetable oil enough for frying
chopped lettuce I used a bag of romaine
caesar dressing I like the Bolthouse one
5 large tortillas the biggest burrito sized tortillas you can find

Wet Batter/Egg Wash

2 eggs
1/4 C half and half

Dry Batter

1 C flour
1 T Cajun seasoning
1 tsp pepper
1 tsp salt

Croutons

1 baguette cut into to small "crouton" or bite sized pieces
1 T Adams Reserve House seasoning
1/4 C extra virgin olive oil

Instructions

Croutons

Preheat oven to 375°F.
Chop the baguette up into small pieces, if you have not already done so, and place on a parchment sheet lined cookie sheet.
Toss the bread pieces with the olive oil until well coated. Sprinkle seasoning over the top and toss until well mixed
Cook for 15-20 minutes or until the croutons are your desired crunchy consistency.

Dredge

Mix up the wet ingredients in a shallow dish.
Mix up the dry ingredients in a separate shallow dish.

Turkey

If you haven't already, season your turkey pieces with salt and pepper.
Heat up oil to 375°F in a deep pan for frying.
Dip your turkey pieces into your wet ingredient dish and then into your flour.
Put your pieces into the oil and cook until golden brown ~2-4 minutes.

Assembly

Mix up your fried turkey, croutons, and salad into a bowl. Put the filling into your wrap and wrap it up.
If you want you can seal your wrap, seam side down, in a hot pan but it is not necessary.
ENJOY!

The post Wild Turkey Caesar Wrap appeared first on Wife Of A Hunter.

Buffalo Pheasant Burger

Sophie May — Wed, 09 Mar 2022 01:49:47 +0000

A Buffalo Pheasant Burger gives you the healthiness of a chicken burger without the boringness of one.

It is crazy people think there’s only one way to cook an animal. If you were to ask someone their favorite way to cook pheasant, it would probably include some sort of cream of mushroom soup. I reject this premise and instead bring you a tasty burger recipe!

I might’ve stolen this idea from Hopdoddys, a chain burger place in Texas. I saw an Instagram ad for a new buffalo chicken burger, and it looked delicious! I decided I could do the same thing with pheasant.

Besides the tastiness of the burger, it is also topped with some cilantro mayo, and a carrot and celery slaw. As long as you have a grinder this is an easy recipe to duplicate!

If you have some pheasant burning a whole in your freezer, and you’re tired of your average soup, give this recipe a try! Let me know how it goes in the comments and ENJOY!

Buffalo Pheasant Burger

Delicious pheasant burger! Any other white game bird would work too.

Course Main Course

Cuisine American

Keyword American, Buffalo, Burger, Pheasant

Prep Time 30

Cook Time 20

Total Time 50

Servings patties

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

Burger

1.5 lbs pheasant skinless and boneless
0.5 lb pork fat
3 green onions chopped white and green
1 oz Ranch seasoning packet
2 T Frank's Red Hot
salt to taste
pepper to taste

Carrot and Celery Slaw

10 oz matchstick carrots
1.5 C celery finely chopped
1/4 C light mayo
1/4 C Frank's Red Hot
1/2 T sugar
1 tsp pepper
1 tsp salt

Cilantro Mayo

1 C light mayo
1/2 tsp salt
1/2 tsp pepper
1 T Frank's Red Hot
1 bunch cilantro

Toppings

extra sharp white cheddar
burger buns
honey mustard I like Bolthouse
ranch I like Bolthouse

Instructions

Carrot Celery Slaw

Mix all your ingredients together.
Set aside in fridge while preparing the rest of the recipe.

Cilantro Mayo

Airfry (or deepfry) your cilantro at 400°F for 4 minutes. If airfrying, spray with your favorite oil. Remove leaves. They should be crispy and crumbly.
Mix all of your ingredients together.
Set aside in fridge while preparing the rest of the recipe.

Burger

Grind your pheasant, pork fat, green onions, and ranch seasoning through a fine plate in your grinder.
Mix in your red hot, salt, and pepper.
Preheat a grill to medium.
Cook your burger for ~5 minutes on each side or until cooked through.
Add a piece of cheese on the top of your burgers and cook for an additional minute to allow the cheese to melt.

Topping

Spread honey mustard in a thin layer over the tops of your buns.
Toast your buns for ~5-7 minutes at 400°F in the oven. or until slightly toasted and the mustard has turned to a glaze.
Ladle your cilantro mayo on your bottom bun. Place your burger on top of this. Top with your slaw, ranch, and top bun and ENJOY!

The post Buffalo Pheasant Burger appeared first on Wife Of A Hunter.

Butter Sharp-tailed Grouse

Sophie May — Wed, 16 Feb 2022 02:10:53 +0000

This Butter Sharp-tailed Grouse recipe will have you thinking differently about this much maligned bird!

One of my dad’s coworkers came back from Montana, after a grouse hunt, with what he determined to be, a steep task to accomplish. He gave me four Sharp-tailed grouse, quartered out and skinless, and asked me to make it taste good. Being a Texas girl, any kind of grouse is foreign to me, so I did a little googling into what people like to do with the bird.

From my googling (and my husband’s, who I also tasked to help me in this endeavor) we found a lot of people were not fans of this bird. There were whole hunting forums dedicated to figuring out how to make it taste good. Words like “gross”, “strong”, and “gamey” were used quite a bit when describing it.

As I’ve talked about in some of my wild hog recipes, I’m a big fan of using strong flavors to combat strong flavors. This normally brings the cuisine over to the Eastern Hemisphere and I decided I would try my hand at some Indian food.

Butter Chicken is normally done with breasts, but can be done with chicken thighs too. There isn’t a whole lot of dark redder meat in Indian food, with beef being off limits, so I had to play around with this recipe some.

Overall, the final product was delicious! I gave some to my dad’s coworker and he loved it! If you have any sharpies in your freezer do yourself a favor and give this recipe a try and ENJOY!

Butter Sharp-tailed Grouse

Delicious take on butter chicken with a much maligned wild game bird.

Course Main Course

Cuisine Indian

Keyword Butter Chicken, Grouse, Indian, Sharp-tailed Grouse, Upland

Prep Time 1 15

Cook Time 30

Total Time 1 45

Servings people

Author Sophie May

Ingredients

1.5 lbs Sharp-tailed Grouse Breasts ~8 breasts

Marinade

1 C plain full fat yogurt
2 tsp cayenne pepper
2 tsp turmeric powder
2 T garlic minced
2 T ginger minced
4 tsp garam masala
2 tsp ground cumin
3 tsp salt

Sauce

1 can tomato puree
1 C heavy cream
2 T butter
1 T sugar
1 1/4 tsp salt
2 tsp cilantro chopped

Serve With:

basmati rice cooked
cilantro
papadums

Instructions

In a bowl or bag, combine grouse breasts with all of the marinade ingredients. Let marinate in the fridge overnight to a day. This time is crucial for this recipe.
Once done marinating, cut meat into bite size pieces.
Melt butter in a Dutch oven over high heat.
Remove grouse meat from the marinade. Do not wipe off excess marinade and KEEP the extra marinade for later. Do NOT throw it away.
Once melted and hot, add the meat. My pan was large enough to fit all the pieces, but you can do it in batches. Cook until the outsides of all the meat are done (~3-5 minutes). It does not have to be completely done all the way through because it will be simmering in the next steps.
Add all the sauce ingredients to the pan with the remaining marinade.
Turn heat down to low and let the mixture simmer for 20 minutes.
Serve with basmati rice with cilantro sprinkled on top. ENJOY!

The post Butter Sharp-tailed Grouse appeared first on Wife Of A Hunter.

Pheasant Noodle Soup

Sophie May — Wed, 10 Nov 2021 01:29:11 +0000

Pheasant Noodle Soup is the best and easiest way to warm up this winter season.

This is a recipe I created using chicken in college. I have added more and more flavor to it over time and finally perfected it. It is delicious. My husband has been my tester for years on this recipe and he can confirm that this recipe has really grown for the better.

By cooking the meat in the crockpot, the pheasant is super tender. It also absorbs a ton of flavor. I have added jalapeños and hot sauce to give the soup a little kick. It isn’t too overwhelming. My mom hates spice, but absolutely loved this recipe. If you like spicy, don’t be afraid to add more. If you hate spice, I highly suggest leaving it, but you can omit it.

This recipe is SO easy and will be a hit for the whole family. If your kids don’t like vegetables, I suggest processing them into smaller pieces like I did in the photo. However, if you don’t care, chopping or dicing the vegetables will be best. This is perfect for the cold weather. I hope y’all enjoy it!

Pheasant Noodle Soup

This soup is perfect for cold nights, busy nights, any nights. Enjoy!

Course Dinner, Main Course, Soup

Cuisine American

Keyword American, Dinner, Noodles, Pheasant, Soup

Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings people

Author Sophie May

Equipment

Slow Cooker

Ingredients

1 lb pheasant breasts skinless
3 medium carrots coins or diced
3 stalks celery sliced or diced
3 tsp minced garlic
46.5 oz low sodium chicken broth or homemade broth
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
2 tsp hot sauce I used Louisiana Hot Sauce; more or less
2 tsp diced, pickled jalapeños more or less
1 tsp Tony Chachere's
20 oz cheese tortellini

Instructions

Add all of the ingredients to your slow cooker except for the meat and tortellini.
Mix well.
Add pheasant and cook on low for 6 hours or until pheasant is shreddable.
Shred pheasant.
Add in the tortellini and cook 15 minutes or until tender.
Season with salt and pepper to taste and extra hot sauce if desired. Discard bay leaves and Enjoy!

The post Pheasant Noodle Soup appeared first on Wife Of A Hunter.