This is a great recipe for less-than-perfect roosters.
Plucking pheasant and quail isn’t hard, but it requires patience. There are two methods: Dry plucking and wet plucking.
Dove breasts are like tiny steaks, and they are fantastic dusted in flour and served like German jägerschnitzel, which means “hunter’s cutlets.”
Pheasant thighs – minus the drumstick – make the best BBQ. And what exactly is meant by barbecue? Slow and low, away from direct heat.
If you love to eat doves – and no hunter I know doesn’t – you’ll love your pigeons just as much.
<div>Cacciatore is the Italian version of a hunter’s stew rich with tomatoes, garlic and mushrooms. Use any meat you want, but mostly white meats like quail, pheasant, rabbit or turkey.</div>
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The quail division of our upland wildlife conservation org.
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