Inland Birds
Woodcock Supreme

This is a simple skillet-braised recipe. The gamey flavor of woodcock is lessened here with the addition of red currant jelly, excellent as hor d’oeuvre as well.

Satsuma Soy Pheasant

Holly Hearn from Game Girl Gourmet specializes in providing creative high end wild cuisine for hunting lodges, offshore fishing charters, small corporate events, and individuals looking for a uniquely wild culinary experience.

Stuffed Quail Bottolfs

In 1999, I published the first edition of Hot Beignets and Warm Boudoirs. The recipes in it came from bed and breakfasts across Louisiana. Of course, I uncovered many great recipes, but of my favorite dishes came from the old Bottolfs Manor in Hammond. I fully expect you to enjoy it as well.