<span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal;">Spring marks a favorite time of year and a different kind of hunt. Instead of taking aim at birds hunters forage for morel mushrooms. Don't miss out on this tasty spring dish.</span>
<span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal;">A great brine is the science of highly concentrated ratios and pure, raw flavors capable of penetrating the proteins of tough wild fowl or other game.</span>
It's a weird word, but spatchcocking -- removing the spine to butterfly an entire bird -- is a great way to sear a pheasant to moist perfection.
Hearts, gizzards, livers and necks form the basis for great gamebird gravies. But these often-ignored gems offer many more culinary delights as well.
Yogurt and this Indian cooking technique combine to tame and tenderize a tough old rooster
Flavorful crispy skin, tender-juicy meat and a citrus-garlic Mojo sauce make this one of the best grilled pheasant recipes ever.