“partridge”

Many swear off a chukar hunt out West because they don’t want any part of the challenging terrain the birds call home, but there is a method to this upland madness. And if you unlock it, you just may find yourself hooked on the “devil bird.”

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?

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.

Michigan’s Upper Peninsula is home to some of the most rewarding and torturous grouse habitat in the country. Grouse hunters who flock there wouldn’t have it any other way.

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

The Fabarm Autumn is a classy, understated, elegant, upland bird gun and every bit the equal—or better—of America’s classics from the first half of the 20th century.

Family recipes are steeped in tradition and passed down from generation to generation, and this one is sure to become a new favorite of yours.

Prairie Wildlife, a 6,500-acre property in West Point, Miss., is an epicenter of habitat and species management focused on the return of the bobwhite quail.

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.