Recipes

You don’t have to do much to a ruffed grouse to bring out the great taste; nor do you want to go too far and overwhelm the natural flavours. This simple but delicious recipe achieves the perfect balance. Serves: 4 4 ruffed grouse breasts, butterflied 4 slices Monterey Jack, 1/8-inch thick 1 egg white 1...

Video: Chef Cameron Tait demonstrates his surefire filet technique

This is a superb way to prepare wild pheasant, as well as grouse, quail, partridge and even rabbit (rear quarters and loins only). I like to serve this dish with wild rice, peas and crabapple jelly. Serves: 2-4 1 pheasant, dressed 1/2 cup flour 1 tsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp...