In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...

Pre-heat oven to 400 degrees. Season your breasts on both sides with salt and pepper. Using a large oven proof saute pan on medium heat 1 tbsp of butter with 1 oz of oil. Place breasts skin-side down ...

Filling1. Boil the rice with the chicken stock and salt until soft and most of the liquid is gone. Add the onion, carrot, garlic and apricot cook until the vegetables are soft and all liquid has been ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Long gone are the days when I went hunting with my dad. He usually got a ...

Pan Roasted Pheasant with Lemon & Thyme Roasted Maitake Mushrooms and Shallot Mustard Sauce (yield 2 servings): Pheasant: -2 Airline Pheasant Breasts with skin on -1 T. canola oil -pinch of salt and ...

This is my favorite time of year — when the air turns as crisp as the fallen leaves. Sunlight has a softer quality to it, almost as if filtered through olive oil. For us bird hunters, all these signs ...

Cold weather brings to mind rich and hearty meals for me. Besides the usual beef, it's the season when I think of serving game such as elk, buffalo, lamb, duck, goose and pheasant. Pheasant has a rich ...

One of the most common items I’m asked how to use is wild game. Coming from a hunting family, I have plenty of experience working with various game. While many of the questions refer to the 30 pounds ...