Dual Sport Makes for Delicious Dinner–Squirrel and Pheasant Korean-Style Meatballs

It is the perfect remedy for a strong feather-fur drive — a day spent stalking the edges of maple tree groves and cornfields, bagging both squirrel and pheasant.

Squirrel serves as a delicious supplement to any upland bird meal, because the lean meat complements fowl proteins nicely while also adding its own distinct flavor — what some might compare to chicken or even pork. Continue reading “Dual Sport Makes for Delicious Dinner–Squirrel and Pheasant Korean-Style Meatballs”

Leftover Pheasant Thigh Meat in the Freezer? Try Tacos with Rooster Enchilada Sauce!


We all can’t be pro wing shooters every outing. Sometimes we head home with less-than-pristine harvests. When you can’t justify plucking, there are always other ways to enjoy your bird.

The common pheasant owes its origins to Asia, and, in my opinion, the innate flavor of pheasant accommodates and highlights Eastern spices.

In the history of traditional Mexican and Asian cuisine, there are very few cross-over dishes or methods. Though peanut butter, in regard to sauces, is often associated with Thai dishes, certain traditional Mexican enchilada and tamale sauces incorporate small amounts of peanut butter to enhance their base tomato and chili flavor.

Continue reading “Leftover Pheasant Thigh Meat in the Freezer? Try Tacos with Rooster Enchilada Sauce!”