Upland & Small Game
Members
Cider-Brined Wild Turkey Breast with Caramelized Apples
A upland plate: wild turkey breast with caramelized apples, cooked with a close eye and a hot pan.
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
A upland plate: wild turkey breast with caramelized apples, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Wild turkey breast in a white wine sauce -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple whole quail in a white wine sauce, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Pheasant breast done right: in a white wine sauce, with real technique and a good rest.
Upland & Small Game
Members
Honest wild turkey breast with caramelized apples, done the way the camp likes it.
Upland & Small Game
Free
Smothered partridge and herbed rice, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: rabbit with wild mushrooms, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Rabbit with roasted root vegetables -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple cornish hen and herbed rice, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Cornish hen done right: with wild mushrooms, with real technique and a good rest.
Upland & Small Game
Members
Honest cornish hen with a mustard cream, done the way the camp likes it.
Upland & Small Game
Free
Crispy Fried pheasant breast with cream gravy, 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
Chukar and herbed rice -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple pheasant breast with caramelized apples, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Pheasant breast done right: with cream gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest grouse breast in a white wine sauce, done the way the camp likes it.
Upland & Small Game
Free
Buttermilk-Brined pheasant thighs and herbed rice, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: dove breast and skillet greens, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Rabbit and pan gravy -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple grouse breast in a white wine sauce, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Chukar done right: with wild mushrooms, with real technique and a good rest.
Upland & Small Game
Members
Honest pheasant breast with a mustard cream, done the way the camp likes it.
Upland & Small Game
Free
Herb-Roasted dove breast with wild mushrooms, built for a hungry table after a long day out.