Upland & Small Game
Members
Braised Partridge with Roasted Root Vegetables
Honest partridge with roasted root vegetables, done the way the camp likes it.
Lighter and leaner than the big cuts, upland birds and small game dry out fast -- so we brine, we bard, and we cook with a close eye. Field-edge cooking at its most honest.
Upland & Small Game
Members
Honest partridge with roasted root vegetables, done the way the camp likes it.
Upland & Small Game
Free
Golden chukar with caramelized apples, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: rabbit with roasted root vegetables, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Rabbit with bacon and onions -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple wild turkey breast with roasted root vegetables, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Whole quail done right: and pan gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest wild turkey breast with roasted root vegetables, done the way the camp likes it.
Upland & Small Game
Free
Cast-Iron partridge and skillet greens, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: partridge with roasted root vegetables, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Rabbit with caramelized apples -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple grouse breast with bacon and onions, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Chukar done right: and skillet greens, with real technique and a good rest.
Upland & Small Game
Members
Honest squirrel with a mustard cream, done the way the camp likes it.
Upland & Small Game
Free
Crispy Fried squirrel and herbed rice, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: dove breast in a white wine sauce, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Pheasant thighs with cream gravy -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple cornish hen with a mustard cream, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Partridge done right: and pan gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest rabbit with wild mushrooms, done the way the camp likes it.
Upland & Small Game
Free
Buttermilk-Brined wild turkey breast and herbed rice, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: pheasant thighs and skillet greens, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Dove breast with bacon and onions -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple dove breast in a white wine sauce, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Partridge done right: with bacon and onions, with real technique and a good rest.