by Sporting Classics Daily | Feb 2, 2021
Celebrate this Valentine’s Day Brays Island style with this stuffed pheasant dinner for two paired with the perfect prosecco. Valentine’s Day is always a favorite holiday at Brays Island, and typically owners have the option to dine at the Plantation Grill with...
by Sporting Classics Daily | Aug 12, 2020
Resident chef at Highland Hills Ranch, Keith Potter, shares his secrets to creating the ultimate chukar piccata. Ingredients 2 packages Chukar (total of 6 birds, or 12 breast halves) *quail or huns may also be substituted. 1 1/2 cups flour Salt and pepper for...
by Sporting Classics Daily | Aug 5, 2020
Resident chef at Highland Hills Ranch, Keith Potter, shares his recipe for delectable pheasant enchiladas. Ingredients (Serves 6) 12 breast halves pheasant 28 oz red enchilada sauce 14 oz diced green chilis 1/2 cup brown sugar 1 T. Fajita seasoning 1T. Taco seasoning...
by Christiana Roussel | Aug 4, 2020
In her new cookbook, Game & Gatherings, Rachel Carrie advocates a field-to-table lifestyle through her savory, delectable game recipes. Rachel Carrie is a passionate woman – passionate about educating people about the importance of hunting as it relates to...
