Pheasants Forever and Quail Forever’s “A Bird in the Bag” video series will help you translate success in the field to your table via step-by-step videos, ingredient lists, and suggested utensils and equipment to help you create delicious upland themed meals.
Featuring Jon Wipfli of Anamale’s BBQ and Jon Trembley of Walton’s, this first episode will teach you how to easily prepare a crispy half-roasted pheasant.
Now that you know how to make a crispy half-roasted pheasant, here are the ingredients, utensils, and equipment that will help you try this in your own kitchen.
Helpful Utensils & Equipment
View Episode Two's Mouthwatering Quail Meatballs and Crowd-pleasing Smashed Potatoes HERE.
- Excalibur Chipotle Lime Sweet Rub
- 1 Half Whole Pheasant
- 1 Cup Sliced Onion
- 1/3 Cup Chopped Garlic
- ¼ Cup Chopped Jalapenos
- 1/3 LB Sliced Carrots
- 2 Sliced Limes
- ½ Cup Queso Fresco
- ¾ Cup Pheasant or Chicken Stock
- 2 TBS Olive or Grapeseed Oil
- 2 TBS Butter
- Salt to Taste