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