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