Last November we started getting game birds, chiefly grouse and pheasant, from Mr. McLarney, who hunts them with his English pointer.  In exchange for the wild poultry, I provide Mrs. McLarney with a recipe for their preparation.

Cooking grouse and pheasant is fairly new to me, and I’m still figuring out the whole hanging-plucking-gutting-cooking thing.

From the cook’s perspective, the ideal game bird (or rabbit) is shot cleanly in the head.  That way there’s no shot hidden in the meat.  You get a higher yield, and diners won’t unwittingly bite down on a piece of lead.  I have very little experience with guns, but apparently getting that head shot is relatively easy when the slow-witted bird is standing on the … Continue reading.