Braised Pheasant Legs with Cabbage and Grapes
Embrace butter and don't forget the bottle of brandy
Make a West Texas 'desert rat' taste good
Game meat cooked in this manner falls off the bone in a luscious kind of way
A nice dish for fall's transition that won't last long in front of hungry hunters
A simple way to use the breast of a bird with ingredients on hand at a dove hunt
For a rich flavor and meaty texture, try this method of "conservata"
The slightly sweet and very rich flavor of liver mousse makes a delicious treat