Preheat the oven 160C/140C Fan/Gas 3. To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat ...

Add the pheasant legs and bring back to the same temperature ... from the carcass - any longer than this and it will start to stew and taste old. Pass the mixture through a fine sieve into ...

It’s that time of year when hunters are heading out into the fields and we are stepping into the kitchen to bring you recipes ...

Add the oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Cook the pheasant for 2 minutes per side ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 ...

This squash stew, rich with sharp tamarind and creamy coconut, is meant to restore. It strikes me, not for the first time, ...

pheasant, squirrel and possum. Now you’re more likely to see Kentucky burgoo made with pork, beef and chicken, like the recipe we’re using here. Like other regional stews across America—including ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is ...

Like wild animal meats such as venison and pheasant, lamb has a gamey taste ... here are 15 delicious lamb recipes to get you started. Read more: Cuts Of Steak, Ranked Worst To Best If you like ...

Coat the beef in seasonings. Return the beef and any accumulated liquid to the pot with 1/4 cup Hungarian sweet paprika (yes, ...