Here’s a pheasant recipe that’s just as easy as the old cream of mushroom casserole. Grilling the pheasant maintains its gamey flavor, but be careful not to grill it too long. Boil the pasta as ...

With pheasant season opening on Monday and a forecast for a season that should be nearly as good as last year’s fantastic season, plenty of Green Country hunters should be coming home with pheasant ...

We love to kick up our cocktails with jalapeños. This one gets cooled down with crisp celery and a touch of ­citrus on the back end, which is especially refreshing when slaving over a hot grill. This ...

Herald Food Editor Jeff Tiedeman favors homemade marinades, but he's on board with store-bought mixes after one brought out the best in grilled pheasant and grouse breasts for a recent dinner. Citrus ...