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, ...

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

A honey-sweetened brine and a blanket of bacon help give roast pheasants lots of flavor in this warm fall dish. Cranberry juice and dried cranberries bolster a rich sauce to spoon over the tender ...

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 ...

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 ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

I thought that a recipe for one of America's favorite upland game birds might be in order. Pheasant are truly tasty and elegant to prepare. But I can't tell you how many times I have been asked how to ...

Today's recipes dictate that we cook our pheasant at around 180C, but this recipe follows the old traditional method, using a gentler ‘low & slow’ approach to get the most out of your game birds. The ...

After washing, dry birds well and wrap each pheasant separately in buttered, brown paper. Put in roaster, breast side down and cook in hot oven 40 or 50 minutes. Remove brown paper. Strain juice left ...

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...