The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

A honey-sweetened brine and a blanket of bacon help give roast pheasants lots of flavor in this warm fall dish. Cranberry juice and dried cranberries bolster a rich sauce to spoon over the tender ...

After washing, dry birds well and wrap each pheasant separately in buttered, brown paper. Put in roaster, breast side down and cook in hot oven 40 or 50 minutes. Remove brown paper. Strain juice left ...

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Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...

I thought that a recipe for one of America's favorite upland game birds might be in order. Pheasant are truly tasty and elegant to prepare. But I can't tell you how many times I have been asked how to ...

Long gone are the days when I went hunting with my dad. He usually got a ringneck pheasant or two on an autumn Saturday. I was lucky to tag along to topple a couple of tin cans off a wall with a BB ...

Somehow, wild game tastes better in winter than at any other time of year — and perhaps tastes best during the holidays. And while pheasant and ruffed grouse seasons remain open, and at least a ...