Pheasant season is on, and now that several of the state's most popular game birds are being harvested, we have a guide from South Dakotans on fun ways to cook it. Beyond the typical cheese and ...

Set against the backdrop of South Dakota’s grasslands, Sutton Bay is one of our nation’s most exclusive members-only golf, fishing and hunting clubs. Executive chef Doug Rauner was kind enough to ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 minutes ...

Pheasant hunting culture has been strong for generations in Pennsylvania — but especially in Lancaster County. Whether from a family member or an old timer at the game lands parking lot, you’ve likely ...

Editor's Note: This is the first in a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is ...

The following recipe was lifted from the Otisco Lake Rod and Gun Club's October 2007 newsletter. It's for Pheasant Stroganoff.PHEASANT STROGANOFF 1 pheasant, cut in pieces butter milk 7 slices of ...

This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...