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Published October 08, 2012, 12:00 AM

Pheasant


When prepared properly, wild game such as venison, ducks or upland birds can be an Epicurean delight. And in some cases it's more nutritious than, beef pork or chicken. Most game meats have considerably less fat than domestic meat. Baked ringneck pheasant and ruffed grouse breasts (top, right) and a potpourri plate (Clockwise from top left) barbecued sharp-tailed grouse, grilled pheasant thigh, mallard duck breast, marinated venison steak and Alaskan king salmon all make a lean and delicous main course. Photo by Eric Hylden/ Herald staff photographer
Read the article: CHEF JEFF: Wild for game meats