Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast

I'm a big fan of Hank's and have bought each of his other cookbooks. The last one, "Buck, Buck, Moose" was really a beautifully made, definitive cookbook for all things venison.I was initially rather indifferent about the prospect of a small game cookbook; I've cooked small game basically like chicken for years and focused on the recipes that "fit". I should have known that Hank would produce something that would elevate foods I've been taking for granted.The book contains illustrated instructions for processing each small game animal. Something so basic - a knowledge passed down but slowly lost by modern generations. The recipes simply re-ignite a passion for cooking small game. An incredible variety of recipes - both standard, time-tested classics as well as regional recipes that offer great alternatives.Here's the thing. Hank's cookbooks fill a void that has been missing for some time. We've got loads of cookbooks available for cooking domesticated meats. Many times, wild game meat doesn't quite fit these types of recipes. The end result is something "not quite as good" as what was intended. Hank's books bridge that gap - recipes and tips that create incredibly delicious dishes designed specifically for game.I love to cook but rarely buy books these days as so much information is online. But Hank's books are worthy of putting on your shelf.

This book is a great addition to any cook, whether you like wild game or raise small game (rabbits, hares, birds, or fowl). The author has designed a great way to cross reference which animals will work for which recipes even though some may be written as specific to one animal or another. In the week that I have had the book, I have already tried several of the recipes and they are outstanding. Hank does a great job of explaining the process of cooking so even a poor cook can get better. Love the General Tso pheasant. Wish I had more in the freezer! Looking forward to stepping outside on some of my normal lines and cooking some of these recipes. I have found over the years that small game is often difficult to cook because of the smaller size of a lot of the animals and how quickly they cook compared to larger game. Hank has some good suggestions on time and heat.Additionally, a portion of the sales of the book goes towards helping the wildlife species within this book. It always seems like a lot of the more charismatic mega fauna get the funding for improvement. This is a way that anyone can help with species enhancement. I think that a lot of people are often scared of small game, squirrel and rabbit in particular because of some of the misinformation out there. This book is a great way to show that these foods can be great table fare.A great reference!

Full disclosure: I've had food cooked by Hank Shaw, and I've gone hunting with Hank Shaw. His writing, and his recipes, are incredibly approachable, and his work is the first place I turn when I am looking for a new way to cook wild game and seafood.I own his three previously published books (Hunt, Gather, Cook; Duck, Duck, Goose; and Buck, Buck, Moose), and they are excellent.Pheasant, Quail, Cottontail is no exception to the quality I've come to expect from this author. As with his previous works, the book is laid out in a logical manner, especially given the breadth of the subject matter (cooking upland game) which can range from cooking quail, to pheasant, to turkey, to squirrel, to rabbits, each of which requires slightly different treatment to get the best out of that meat. It contains recipes ranging from maple-glazed meatballs, to Vietnamese crispy quail, to General Tso's pheasant, to turkey tamales, to making different kinds of stocks (and canning them), and nearly everything in between (and yes, for dove hunters out there, it contains a recipe for dove poppers--- one that's different from what you're probably used to, and one that you *need* to try).Hank also does a really good job of approaching field care and butchery for the various game meats he covers in his book, complete with photos depicting the each major step in the process, and is a proponent of making maximum use of every part of the animal-- and his recipes reflect that.When I am looking for a way to cook wild game, there are three authors I think of first: Hank Shaw, Steve Rinella, and Jesse Griftihs. But Hank is my go-to, and his recipes are the ones I recommend to people first, especially to people who are not particularly skilled or intuitive cooks (like my brother-in-law, who makes guacamole in a blender and thinks adding four cups of water to soup thats been cooking for 3 hours is the appropriate way to make more servings to accommodate unexpected guests, but somehow finds Hank's recipes straightforward enough that he can execute them without any problems).Bottom line: buy this book (and all of Hank's other books if you are in the market for them). You will not regret it, and it will become a valued reference on your shelf.

Amazing collection of tasty recipes to make with little critters! Just by seeing all the possibilities, it just makes me want to go back in the bush so I can come back to the kitchen and try something new. The old go to's are tasty, but a little novelty goes a long way, and Hank brings just that!

Sad there is not more reviews on the canadian version of this incredibly priceless book. I have recently started (attempting hehe) to hunt as of last year 2017 and this book has been almost a crutch for my introduction to the world of hunting, fishing and foraging. Speaking with Hank he also suggested his first book Hunt, Gather Cook which I also cannot put down. Even me and my grandmother chat about his family recipes vs ours and how they are all special in their own memories. A must buy along with the first of the series to help you in this wonderful world of flora fauna and cooking.

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An absolutely phenomenal cookbook! Every recipes I try are a hit in my house! Awesome to use with store bought ingredients too if you're a lousy hunter like myself!

Gave this as a gift to my wife. She has literally dozens and dozens of cookbooks, and she says this is one of the best.