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
Slow and simple squirrel and skillet greens, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Whole quail done right: with cream gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest whole quail with wild mushrooms, done the way the camp likes it.
Upland & Small Game
Free
Crispy Fried dove breast with caramelized apples, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: pheasant breast with wild mushrooms, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Whole quail 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
Whole quail done right: with a mustard cream, with real technique and a good rest.
Upland & Small Game
Members
Honest wild turkey breast with bacon and onions, done the way the camp likes it.
Upland & Small Game
Free
Herb-Roasted wild turkey breast with bacon and onions, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: wild turkey breast and buttermilk biscuits, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Whole quail in a white wine sauce -- 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 a mustard cream, with real technique and a good rest.
Upland & Small Game
Members
Honest wild turkey breast in a white wine sauce, done the way the camp likes it.
Upland & Small Game
Free
Cast-Iron pheasant breast with cream gravy, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: partridge with bacon and onions, cooked with a close eye and a hot pan.
Upland & Small Game
Free
Whole quail in a white wine sauce -- seared with a hard crust and rested before the knife.
Upland & Small Game
Members
Slow and simple cornish hen and pan gravy, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Dove breast done right: and pan gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest wild turkey breast in a white wine sauce, done the way the camp likes it.
Upland & Small Game
Free
Pan-Fried pheasant breast and skillet greens, built for a hungry table after a long day out.
Upland & Small Game
Members
A upland plate: partridge with a mustard cream, 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.