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Hank Shaw
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Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast Hardcover – March 1, 2018

by Hank Shaw (Author), Holly A. Heyser;Elizabeth Cornaro (Illustrator)
4.9 out of 5 stars 705
See all formats and editions
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A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook.
Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.

Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

What's more, every purchase of this book helps our wild habitats. A portion of the proceeds of every book sold will go to help the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.

Pheasant, Quail, Cottontail won the International Association of Culinary Professionals for Best Self-Published Book in 2019.

Previous page
  1. Print length
    336 pages
  2. Language
    English
  3. Publisher
    H&H Books
  4. Publication date
    March 1, 2018
  5. Dimensions
    8.2 x 0.9 x 9.2 inches
  6. ISBN-10
    0996944818
  7. ISBN-13
    978-0996944816
  8. See all details
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From the Publisher

A pheasant hunter in the snow.

Pheasant Recipes

You will find dozens and dozens of recipes for pheasants, as well as all the upland birds, from grouse to quail, chukars to woodcock.

Classic Recipes

Pheasant stew in a bowl

A bowl of pheasant cacciatore

pan roasted partridge on a plate

A bowl of Sardinian hare stew

Pheasant au Vin

A classic pheasant stew in the style of French coq au vin, with red wine and lots of fall vegetables. Works great with pheasant, grouse or partridge.

Pheasant Cacciatore

Italian hunter's stew, this richly satisfying recipe works great with rabbits, quail and other white meats, too. Serve it with polenta or pasta.

Pan Roasted Partridge

Simply roasted partridge, quail, chukar or woodcock, basted with butter and served with root vegetables.

Sardinian Hare Stew

The classic made famous on Steven Rinella's "Meateater," this is Shaw's original recipe for hare, rabbit or squirrel stewed with saffron, capers and herbs.

A farm at sunrise in Ohio.

Farmed Poultry, Too

Pheasant, Quail, Cottontail works well with all the farmed poultry you can buy at the store, too. From turkey and quail, to rabbit and game hens -- plus, every pheasant recipe works with chicken.

Family Favorites

A bowl of pheasant and dumplings

A bowl of turkey mac and cheese.

A plate of buttermilk fried rabbit

A plate with three poppers on it.

Pheasant and Dumplings

A country favorite that is perfect for chicken, pheasant, rabbit, quail or squirrel. Fluffy dumplings served on top of a slow simmered soup.

Buffalo Turkey Mac-n-Cheese

Everyone loves mac and cheese, and everyone loves Buffalo wings, and the combination is even better. Chunks of turkey breast add heft to this easy favorite.

Buttermilk Fried Rabbit

Just like fried chicken, only with rabbits, either farmed or cottontails. The buttermilk soak tenderizes the meat and helps flavor the coating.

Bacon Wrapped Poppers

Dove poppers are famous, but you can wrap pretty much anything in bacon and make it taste good. These poppers use dates and a special marinade to stand apart.

Editorial Reviews

Review

When it comes to cooking wild game, Hank Shaw is one of the most knowledgeable chefs on planet earth. His deep love of hunting and appreciation of the bounty of nature comes through in his writing and in his recipes, which incorporate many of the local ingredients native to the habitat of these animals. If you're looking for a cook book written by a real connoisseur of all things wild and delicious, look no further! -- --Joe Rogan, hunter, comedian, sportscaster, podcaster

Being in the outdoors and hunting my own food is a big part of my life. Hank Shaw and Holly Heyser have written another superb book sharing that same passion, this time for upland birds and small game. The learning is deep, the recipes are superb and next to being in the field with Hank and Holly, this is the best way to enjoy a long walk looking for a great meal. If you love food, real food, this book belongs in your kitchen! -- --Andrew Zimmern, host of Travel Channel's Bizarre Foods and Delicious Destinations

Hank writes with a passion for game like few other writers dream of ever approaching. Pheasant, Quail, Cottontail is a joy to read and cook from. It is entertaining, organized and crazy-smart. It is the new gold-standard for small game cookery. -- --John Currence, quail hunter and James Beard Award winning chef of City Grocery

About the Author

A former restaurant cook and journalist, Hank Shaw is the author of three successful wild game cookbooks: Hunt, Gather Cook, Duck, Duck, Goose, and Buck, Buck, Moose -- all of which have won critical acclaim. Shaw also runs the wild foods website Hunter Angler Gardener Cook, (honest-food.net) which has won both the James Beard Award as well as the International Association of Culinary Professionals award for best food website. His work has appeared in magazines ranging from Food & Wine to Organic Gardening, Field & Stream, Garden & Gun, Petersen's Hunting, Outdoor Life and Sunset. He lives near Sacramento, California.

Product details

  • Publisher ‏ : ‎ H&H Books; First Hardcover edition (March 1, 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 336 pages
  • ISBN-10 ‏ : ‎ 0996944818
  • ISBN-13 ‏ : ‎ 978-0996944816
  • Item Weight ‏ : ‎ 2.5 pounds
  • Dimensions ‏ : ‎ 8.2 x 0.9 x 9.2 inches
  • Customer Reviews:
    4.9 out of 5 stars 705

About the author

Follow authors to get new release updates, plus improved recommendations.
Hank Shaw

Hank Shaw

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Hank Shaw is a chef, hunter, angler, forager and wild foods expert constantly on the lookout for new things to gather, catch and eat.

Shaw stands at the forefront of the wild foods movement, and his website Hunter Angler Gardener Cook (honest-food.net) is the internet's largest source of tips, techniques and recipes for wild foods. From venison to wild mushrooms, waterfowl to upland game birds, saltwater and freshwater fish, seafood, and edible wild plants, food that you can't buy in the store is Shaw's specialty.

Hunter Angler Gardener Cook won the James Beard Award for Best Blog in 2013; the Beards are considered the Oscars of the food world. Shaw also won the International Association of Culinary Professionals award for Best Blog in 2010 and 2011, and his work was featured in the book Best Food Writing 2012 and 2013. Both Duck, Duck, Goose and Buck, Buck, Moose have won Best Book awards in the Outdoor Writers Association of America's Excellence in Craft Awards.

Shaw has appeared on television shows ranging from Mike Rowe's "Somebody's Gotta Do It" on CNN, to Andrew Zimmern's "Bizarre Foods" on Travel Channel, to Steven Rinella's "Meateater" on Sportsman Channel. He has been featured in the New York Times, Chicago Tribune, the Washington Post, Field & Stream, CNN, NPR and similar outlets.

He hunts, fishes and forages near Sacramento, CA.

Customer reviews

4.9 out of 5 stars
4.9 out of 5
705 global ratings
The best book on cooking small game!
5 Stars
The best book on cooking small game!
Gorgeously illustrated, this is one cookbook any bird hunter cannot be without. Hank's recipes are outstanding and the storytelling will have you reading this cookbook like it were your favorite novel.Hank has put a ton of thought into this book, covering pretty much all the small game you hunt. Pheasant, turkey, quail, rabbits, grouse and even more obscure delicacies like raccoon, opossum and even snipe (yes, snipe ARE real!). One bit of genius that I thoroughly appreciate: The recipes have an icon key, indicating which other species are also suitable for a recipe, since one recipe can be used for several species.If you struggle to come up with unique dishes for your wild game, or simply want to impress your guests with a 5 star dish made from your harvests, you need this book.
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Top reviews from the United States

G.T.O.
5.0 out of 5 stars As described
Reviewed in the United States on January 11, 2024
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As described
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5.0 out of 5 stars If you cook upland game, or are curious to try, you *need* this book.
Reviewed in the United States on April 15, 2018
Verified Purchase
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.
6 people found this helpful
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jason
5.0 out of 5 stars Essential Cookbook
Reviewed in the United States on October 17, 2023
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This is an essential book to every wild game chef/cooks library. I've not made anything that didn't impress friends and family.
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Matt Greene
5.0 out of 5 stars This book is a great addition to any cook
Reviewed in the United States on March 10, 2018
Verified Purchase
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!
3 people found this helpful
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Mark B
5.0 out of 5 stars Hank's books quickly become the definitive guide for their respective subject matter.
Reviewed in the United States on March 1, 2018
Verified Purchase
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.
11 people found this helpful
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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars Amazing book
Reviewed in Canada on February 15, 2022
Verified Purchase
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!
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Sean Baker
5.0 out of 5 stars Words do not do this book justice.
Reviewed in Canada on May 14, 2018
Verified Purchase
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.
2 people found this helpful
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Brian M
5.0 out of 5 stars Very informative must have
Reviewed in Canada on May 31, 2022
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Higgnation
5.0 out of 5 stars Phenomenal Cookbook
Reviewed in Canada on June 14, 2021
Verified Purchase
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!
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Amazon Customer
5.0 out of 5 stars Great Cookbook!
Reviewed in Canada on June 30, 2021
Verified Purchase
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.
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