Pheasant Kiev

I grew up eating the individually-packed chicken Kiev found in grocery store freezer aisles. It was a quick and easy meal for my parents to whip up, usually with some form of taters and maybe a vegetable. I loved it and still do. It's nostalgic, which makes it fun to recreate. Kiev is a fairly technique-heavy dish. Skip a step, and you might have molten garlic butter spewing out somewhere you don't want it to. These would cook great in an air...

Pheasant in White Wine Sauce

This recipe is from our MeatEater Cooks series. Click here to watch Cal and I cook up this special pheasant dish. While nearly every hunter knows how to deal with pheasant breasts, many find the legs and thighs of the bird to be a serious culinary challenge. This Alsatian version of the more common “coq au vin” uses the acidity of white wine to tenderize the legs and speed up the cooking process. The key to success is allowing the meat to rest a...

Pheasant Commercial

The commercial is a staple in diners and dives across the country—aptly named after the traveling commercial salesman who made this gravy-smothered dish a household name. It’s an open-faced, stick-to-your-bones meal that’ll keep your energy going no matter what the activity is. Traditionally, the commercial is made with beef or turkey, but any meat will do. Whipping this dish together is a great way to utilize the entire bird. Roasting gives you...