Wild Game Bird Recipe

Winging It: A Wild Game Bird Recipe and Video

Today I have a delicious wild game bird recipe for you to try.

Last week I didn’t post a wild game recipe on this blog. I was a bit busy taking video. John had shot a really handsome rooster pheasant several days before and I’d already put several plucked roosters in the freezer. So I decided I would take a game care video of taking this bird apart. I had already taken video of plucking and talking about what’s the best time to pluck wild birds, which is also the easiest time, namely right after the bird falls dead. But usually we’re pretty busy right then, unless we’re in a duck blind and nothing else is coming in.

So, we get home and the bird’s in rigor and if you pluck it then, you’ll tear the skin. And very few people let their birds age or believe me when I tell them that, at that point, the feathers are like the big red button on Butterball turkeys: let the bird age in the fridge and, when the feathers pull easily, the bird is as tender, as safely, as possible.

Thus, the video. It’s actually four short videos, plus the fifth about plucking that I’d done previously. They’re all uploaded now and ready to view. I’ll put the links in the November 2021 issue of Rifle Loony News, but also in this post.

Each segment is short, starting with field dressing, aging, skinning, breasting, parting legs and thighs and they’re perfect if you have a new hunter in the family who needs to see and hear these things before they are responsible for doing it on their own or are just curious about how other people’s game care techniques. I’ll be adding pheasant breast recipe videos next. In the meantime, there’s this lovely pheasant chowder, another delicious pheasant recipe to keep you going.

Here are the links:
https://youtu.be/UVBIqn56270 Plucking video
Parting the bird videos:
https://youtu.be/1SsFLY7PPQ8 part 1
https://youtu.be/Ir36qCsBNlI part 2
https://youtu.be/R1PtnEhtS6s part 3
https://youtu.be/VeOeWsvO5uY Part 4

In the meantime, let’s have a wild game bird recipe – one that uses a bird that’s been skinned and parted out. I think a hot corn and pheasant chowder would be just the thing. (Of course if you don’t have pheasant, use any pale meated birds. There’s no reason this can’t be a forest grouse recipe or quail recipe. You can even mix birds, if you don’t have enough of any one kind. Just remember that one pound of meat equals 2 cups.)

Quick soups are always a pleasure. And quick soups made with wild meat are even better. This pheasant recipe starts by marinating the pheasant in an inexpensive champagne 24 to 48 hours depending on how tough they started out, and then you’re ready to cook. As for the champagne, don’t go overboard $$$-wise. I most often use Cook’s since it’s available at our local Thriftway and saves me a trip to town.

So why champagne instead of white wine? Our local store carries several varieties of white wine, but many of them have been aged in oak. A lot of people like them to drink, but I prefer not to use oaked wines for cooking. So I go the ultra-safe route of avoiding all the wines and use a brut champagne. (Brut is a bit dryer than sec, but sec literally means ‘dry’ in French. So I guess brut is brut-ally dry?)

As for the grated yam, it’s here not just for flavor, but to thicken the pheasant chowder without using corn starch or flour. Actually any potato, grated, will do the same for the sauce of any soup or stew you think is just too thin. And it can be coarsely grated. It will still thicken–and disappear into the sauce.

This recipe is from my wild game book, Tenderize the Wild, with 100 marinades, brines and spiced rub recipes for big game, upland birds, waterfowl, wild pig and bear.

Wild Game Bird Recipe: Corn Chowder on Wings

Serves 4

The Marinade Ingredients:
24-48 hours ahead

  • 1 pound pale-meated bird breast, chopped
  • 2 cups brut champagne

Put the chopped breast meat in a re-sealable plastic bag with the champagne. Chill 24-48 hours.

The Rest of the Ingredients:

  • 1 cup chopped raw bacon
  • ½ yellow onion, diced
  • 3 cups chicken broth
  • 1 cup water
  • 1 small yam, peeled and grated coarsely
  • 2 cups frozen corn, thawed
  • ⅛ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cream

Preparation
Drain the chopped breast meat in a colander or sieve, discarding the champagne. Let it drain several minutes while you prepare the rest of the ingredients.

Cooking

  1. Over medium heat in a large skillet, sauté the bacon until it starts to brown, then add the diced onion and meat and stir together.
  2. When the onions start to turn golden brown, add the chicken broth, water, grated yam, corn, turmeric, salt and pepper. Give it a good stir, and let the pot come to a slow simmer.
  3. Cover, reduce the heat to low and let the chowder simmer 20 to 30 minutes. Just before serving, stir the cream into it. Serve with good hard rolls and the rest of the champagne.
Winging It: A Wild Game Bird Recipe and Video - Rifles & Recipes

Try this delicious wild game bird recipe for your next meal, it's sure to become a family favorite for years to come!

Type: main dish

Cuisine: American

Keywords: game bird recipe,corn chowder,pheasant recipe

Recipe Yield: 4 servings

Recipe Video Name: Taking a Pheasant Apart

Recipe Video Description: How to properly take apart a pheasant before cooking.

Recipe Ingredients:

  • 1 pound pale-meated bird breast, chopped
  • 2 cups brut champagne
  • 1 cup chopped raw bacon
  • ½ yellow onion, diced
  • 3 cups chicken broth
  • 1 cup water
  • 1 small yam, peeled and grated coarsely
  • 2 cups frozen corn, thawed
  • ⅛ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cream

Recipe Instructions:

Preparation:

  • Drain the chopped breast meat in a colander or sieve, discarding the champagne. Let it drain several minutes while you prepare the rest of the ingredients.

Cooking:

  • Over medium heat in a large skillet, sauté the bacon until it starts to brown, then add the diced onion and meat and stir together.
  • When the onions start to turn golden brown, add the chicken broth, water, grated yam, corn, turmeric, salt and pepper. Give it a good stir, and let the pot come to a slow simmer.
  • Cover, reduce the heat to low and let the chowder simmer 20 to 30 minutes. Just before serving, stir the cream into it. Serve with good hard rolls and the rest of the champagne.

Editor's Rating:
5
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