Upland & Small Game
Free
Cider-Brined Wild Turkey Breast and Buttermilk Biscuits
Wild turkey breast done right: and buttermilk biscuits, with real technique and a good rest.
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
Free
Wild turkey breast done right: and buttermilk biscuits, with real technique and a good rest.
Upland & Small Game
Members
Honest pheasant thighs with roasted root vegetables, done the way the camp likes it.
Upland & Small Game
Free
Skillet whole quail with cream gravy, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: wild turkey breast with wild mushrooms, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Partridge with roasted root vegetables -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple dove breast and herbed rice, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Pheasant thighs done right: in a white wine sauce, with real technique and a good rest.
Upland & Small Game
Members
Honest cornish hen and pan gravy, done the way the camp likes it.
Upland & Small Game
Free
Bacon-Wrapped pheasant thighs with bacon and onions, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: dove breast with cream gravy, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Squirrel and buttermilk biscuits -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple squirrel and pan gravy, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Whole quail done right: with roasted root vegetables, with real technique and a good rest.
Upland & Small Game
Members
Honest grouse breast with cream gravy, done the way the camp likes it.
Upland & Small Game
Free
Cast-Iron partridge with a mustard cream, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: whole quail and herbed rice, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Cornish hen and skillet greens -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple squirrel with wild mushrooms, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Grouse breast done right: in a white wine sauce, with real technique and a good rest.
Upland & Small Game
Members
Honest cornish hen and herbed rice, done the way the camp likes it.
Upland & Small Game
Free
Cider-Brined pheasant thighs with a mustard cream, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: rabbit with caramelized apples, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Dove breast and herbed rice -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple chukar with a mustard cream, full of deep, wood-smoke flavor.