“partridge”

This festive dish is sure to be a hit with holiday guests and will work with other birds you might have on hand, like pheasant, grouse or chicken.

Jelly made from wild berries is a fantastic way to add moisture to birds when cooking, and herbs add just enough flavor to make you want to cook more. A Texas Crutch is often used when cooking venison, where broth is added to a foil vessel to braise or simmer the meat. This recipe uses jelly, to becomes a sweet liquid when heated, adding moisture and flavor to your birds.

Sleek lines, a AA-grade walnut stock, fine engraving and gold inlays combine to make the Instinct Sideplate one of the most beautiful over/unders you’ve ever laid eyes on.

Game birds and waterfowl are delicious when cleaned, cooked and served appropriately. Don't believe us? Try this recipe.

Cooking grouse with apricots and fragrant spices is reminiscent of the tart and often tangy berries that grow in the wild, which naturally make a great accompaniment for the forest grouse.

The most popular bird to eat in America is chicken, and arguably the tastiest way to cook chicken is deep fried. So, why not cook our game birds the same way?

A spin on cordon bleu, simplicity and flavor are the best parts of this delicious grouse recipe.

A summer favorite and easy to cook on the grill, kebabs open the door for variety. Next time around, try them with quail.