Archive for upland recipes

Pheasant Confit

To “confit” something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery enough to fall off the bone. Is there anything that sounds more glorious than that? Give this latest recipe offering from Georgia Pellegrini a try with pheasant or any other game birds you might still have in your freezer.

June 12, 2014

Dove Nuggets

Sometimes the simplest recipes make for the best recipes—and we've got proof. Round up a few dove breasts and give this latest recipe from Georgia Pellegrini a try.

September 27, 2013