Bird Dog Babe Patreon Patron's Favorite Recipes

Grouse Poppers By: Margie Nelson of Wyld Gourmet

01. Chicken fried pheasant and gravy

Submitted by: Chrystelle Vail *Adapted by Pioneer Woman Recipe Steak*

  • 1 ½ c whole milk or heavy cream
  • 2 large eggs
  • 2 c. all-purpose flour
  • 2 tsp. reduced sodium seasoned salt
  • Freshly ground black pepper
  • 3/4 tsp paprika
  • ¼ tsp. cayenne pepper
  • 3# pheasant (pounded out to reduce thickness)
  • Kosher salt
  • ½ c. canola/vegetable oi
  • 1 T butter

1) Mix milk with eggs in a dish

2) Mix flour, seasoned salt, 1 ½ tsp. black pepper, paprika and cayenne in a 2nd dish

3) Place meat in 3rd dish with a clean plate at the end of the line

4) Sprinkle both sides of meat with Kosher salt and black pepper

5) Place meat in milk/egg mixture

6) Place back in flour mixture (think dry-wet-dry for your order)

7) Place on clean plate and repeat process with remaining pieces of meat

8) I use a cast-iron pan; heat oil in large skillet over med. Heat

9) Add butter and when oil/butter mixture sizzle when a sprinkling of flour falls on it the oil is hot and ready to fry meat

10) Cook meat till golden brown on outside (approx. 2-3 min per side)

11) Remove to paper lined plate and keep warm

12) Pour out oil to heatproof bowl (will use these drippings for gravy) when all meat has been cooked and proceed to make gravy-see below.



  • 1/3 c all-purpose flour
  • 3-4 c whole milk
  • ½ tsp reduced sodium seasoned salt
  • Fresh ground pepper

1) Cast iron pan to med-low heat

2) Add ¼ c of drippings back to pan

3) Sprinkle flour in pan and use a whisk to mix flour with grease. It will create a golden paste.

4) Add more flour if looks overly greasy or more grease if too pasty/clumping

5) Cook till golden brown

6) Pour milk into mixture whisking constantly

7) Add seasoned Salt and black pepper to taste and cook until gravy is smooth (aprox. 5-10 min)

8) Add more milk if it gets overly thick.

Serve with mashed cauliflower or mashed potatoes

02. Pheasant Rooster Roll-ups

Submitted by: Chrystelle Vail *Brooster Dakotas Cuisine Cookbook*

  • 1 pheasant breast, boned
  • Thin sliced bacon
  • Whole water chestnuts
  • Jalapeño or blue cheese stuffed green olives
  • 1 medium yellow onion, diced
  • 1 c chicken broth
  • Favorite seasonings (ie. garlic salt, seasoned salt, pepper)
  • Rounded wooden toothpicks

1) Preheat oven to 375 degrees

2) Slice pheasant breast into 3inch long strips (about the width of an index finger.)

3) Stack bacon and cut in half, turn the slices length-wise, then cut in half again. (*Cold bacon slices better)

4) Lay bacon strip down, place slice of pheasant on top, add water chestnut and olive and roll up. Secure with toothpick.

5) Place roll-ups in glass pan add ½ can chicken broth and ¼ c chopped onion into glass pan.

6) Don’t overcrowd in pan. Sprinkle with your favorite seasonings.

7) Bake 50 minutes or until bacon begins to brown, don’t overcook.


03. Grouse Poppers by Margie Nelson of WyldGourmet

Upland game birds are so darn good. They each have their own unique flavor and you can do so much with them.

I never will understand why people who hunt birds don’t use the whole carcass. The breasts are awesome for a really great meal, but don’t ignore those hind legs and thigh. And the carcass…you can make some really good stock with the bird carcass.

I usually make these poppers from the legs and thighs of my grouse, but I also like to use those parts for grouse noodle soup too. Enjoy


  •  Two legs and thighs of a grouse boned out
  •  20 or so jalapenos
  •  One can of sliced water chestnuts
  •  1 8oz. package of cream cheese
  •  One pound package of your favorite bacon (peppered Daileys)
  •  1⁄2 Cup of soy sauce or Braggs Amino Acids (I use Braggs for all my soy needs)
  •  1⁄2 Cup of maple syrup (use the real stuff….it matters)
  •  toothpicks


Cut your grouse pieces into bite size pieces about the size of a quarter. Put your Soy sauce, or amino acids, into a gallon Ziploc bag with your maple syrup. Mix it up well and put in your raw grouse. It is fine to just set this on the counter until you use it. It doesn’t take long.

Open up your package of cream cheese, set aside and let it come to room temperature

Next take those jalapenos and cut the stem end off and then cut them in half length wise. If they are really long cut them in half around the center also. Make the size about 1 1⁄2 to 2 inches long at the most. I like using the short little stubby jalapenos, but sometimes you can only get the really long ones. Clean out all the seeds and membranes (maybe wear gloves for this part)

Open up your can of water chestnuts and drain.

Take a glass bowl and pour your marinating grouse piece and the marinade into the bowl.

Take one piece of jalapeno, smear in about 2 tsp of cream cheese. Don’t need to measure this. Just fill the bottom of the “boat” with cream cheese…use your finger if you like. I find that the easiest way. Fill all your jalapenos with cream cheese first and wash your hands and tidy up a bit.

Cut your pound of bacon in half and have your ingredients laid out so you can begin assembling your poppers.

Take a slotted spoon and remove the grouse from the marinade and place the grouse in another bowl. Reserve the big bowl of marinade.

Take your cream cheese filled jalapeno piece add a piece of grouse (this is where things will get messy and remain that way until you’re done) add a slice of water chestnut to the top of that and wrap this all in a piece of bacon. Try to wrap from the top to the bottom making sure to turn it into a little bacon pack wrap hunk of love. Take a toothpick and secure the bacon by inserting it diagonally from the top end of the bacon to the bottom end. Pop the poppers back into the marinade making sure to turn them a bit so they all get a little action.

When you have finished assembling your poppers and they are all in the marinade, give them a little stir to make sure you got them all covered.

You can either cook these on a baking sheet in the oven at 400F for half an hour or on the smoker rack on high. Take a brush and brush more marinade on them and turn them every ten minutes or so. Everybody seems to have an oven or smoker that cooks a little different. If you keep turning them and applying more marinade you will know when they are done. They may get done early, or they may take longer. Remove from the heat and place on a nice plate and serve them up. They won’t last long and at a party they will be the first to go.

These are a little labor intensive, but so worth it.


04. Smoked Duck or Goose by Hank Shaw

Submitted by: Sarah Bullock

While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. 

Prep Time30 mins

Cook Time3 hrs

Total Time3 hrs 30 mins

Course: Appetizer, Cured Meat, Main Course, Snack

Cuisine: American

Keyword: duck, goose, smoked foods

Servings: 6

Calories: 551kcal

Author: Hank Shaw


  • 1 large duck or small wild goose
  • Salt
  • 1/4 cup thick maple syrup


  • Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
  • Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.


05. Pheasant Pot Pie

Submitted by: Pamela Patton *Source:*


  • 2 cups chicken broth
  • 1 pound pheasant, cut into bite-size pieces
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 (15 ounce) can peas, drained
  • ⅓ cup salted butter
  • ½ yellow onion, chopped
  • ⅓ cup all-purpose flour
  • ⅔ cup milk
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried sage
  • ½ teaspoon ground celery seed
  • 2 9-inch refrigerated pie crusts
  • 1 egg white, beaten


  • Step 1

Preheat oven to 400 degrees F (200 degrees C).

  • Step 2

Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.

  • Step 3

Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.

  • Step 4

Lower oven temperature to 375 degrees F (190 degrees C).

  • Step 5

Press 1 pie crust into a pie plate and lightly brush with egg white.

  • Step 6

Bake crust in the oven until lightly browned, about 5 minutes.

  • Step 7

Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.

  • Step 8

Bake in the oven until top is golden brown, about 40 minutes.

05. Parmesan Chukar and Quail Nuggets

Submitted by: Susan Jasmann *Source:*


  • 8-10 Chukar breasts (cut into bite size pieces)
  • 4-6 Quail breasts (cut into bite size pieces)
  • 3 eggs
  • 3 green onions
  • 4 cloves
  • 2-3 cloves of garlic
  • 1 cup grated Parmesan cheese
  • 1 cup Bread crumbs
  • 2 tablespoons olive oil
  • 2 tablespoons butter


1) Use skinless chukar breast and quail breast (could substitute with chicken breast, pheasant or quail but we always have chukar in our freezer.)

2) Beat about 3 eggs. Add 3 sliced green onions. Toss in a couple of whole cloves. Add 1-2 cloves of minced fresh garlic. Marinate chukar and quail in egg mixture for at least 24-48 hours.

3) Pull chukar and quail from egg mixture then roll in fresh grated parmesan. (Could substitute with the canned stuff if that’s all you’ve got.) From parmesan, then roll in dried bread crumbs.

4) Heat skillet to medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter to heated skillet. Add the chukar and quail to the pan. Meat should sizzle lightly when added to the skillet. Sauté a couple of minutes on each side till golden.

5) You want it crispy and golden on the outside but still tender and dry on the inside so be careful not to overcook.

Enjoy with a side of BBQ Sauce or Pesto sauce. Be sure to get plenty because they go fast!


05. Pheasant or Chicken Piccata By Hank Shaw

Submitted by: Susan Jasmann *Source:*


  • 4 to 8 pheasant, chicken, partridge or grouse breasts, skinless and boneless
  • Salt and black pepper
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 1/4 cup unsalted butter, divided
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons small capers
  • 2 tablespoons chopped parsley



  • Put each breast between two sheets of plastic wrap and pound them flat with a rubber mallet, empty wine bottle or meat mallet. You want them about 1/4 inch thin if you can. Better to err on being too thick than thin. Salt and pepper the cutlets well and dust with the flour. White flour is traditional here, but I like to pair darker flours with game, so I use whole wheat, rye or spelt flour.
  • Get the oil and 2 tablespoons of butter hot over medium high heat, and saute to the floured breasts for 3 minutes on one side, 2 minutes on the other. You may need to do this in batches. Move to a plate and tent with foil.
  • Pour in the lemon juice and white wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the capers and boil this down by half over high heat, maybe 2 minutes. Turn off the heat and put the pheasant breasts on serving plates. Put the remaining butter in the saute pan and swirl it around until it melts. The sauce should be emulsified and smooth. Pour over the pheasant and garnish with the parsley.
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