This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.

This tasty-looking recipe comes from Kris Winkelman at www.winkelman.com. Drain pineapple, reserving 3 tablespoons of juice. Set pineapple aside. In a wok, stir-fry pheasant until no longer pink. Add ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 minutes ...

Many people find pheasant dry, tough and gamey. Jason Hill thinks they’re just cooking it wrong. “If you look at old, old recipes for pheasant dating back hundreds of years ago, it’s a very low flame ...

The pheasant hunting has been great this year. I thought I might pass along a recipe that can be cooking while you are watching a playoff football game or decorating your Christmas tree. When you are ...

The kick off of pheasant season was great, so I thought a recipe for this tasty bird would be appropriate - maybe a recipe with a bit of wine and Italian flair. So I happily present to you Pheasant ...

In the restaurant days I used the high temperature method and separated the legs from the breast, which I left on its frame. Since then, experience has shown that a less fraught way is to cook it at a ...