As part of Quail Forever and Pheasants Forever’s “Path to the Uplands” content series, our goal of “Simplicity in Upland Cooking” is to help you make new upland dishes that are equally easy and delicious.
Presented by Walton’s and featuring Jon Wipfli of Anamale’s BBQ and Walton’s own Jon Trembley, this first episode will teach you how to easily prepare mouthwatering pheasant paillard and kale – and yes, even Kale can be prepared in a way that will have people coming back for seconds.
Now that you know how to make pheasant paillard, here are the ingredients, utensils, and equipment that will help you try this in your own kitchen.
Helpful Utensils & Equipment
- 2 Pheasant breasts
- 1 Cup diced onion
- 1/3 Cup minced garlic
- ¼ Cup sliced jalapenos
- 2 Lemons
- 3 Cups kale
- 1 TBSP salt
- 1 TBSP Walton’s PF Roasted Ringneck Rub
- 3 TBSP Olive or grapeseed oil
Interested in trying out another dish? Make sure to check out our Simplicity in Upland Cooking: Nashville Hot Quail
About Path to the Uplands
: Hunters have always been wildlife habitat’s strongest advocates, wildlife’s staunchest allies, and publicly accessible lands’ steadiest supporters. The world needs more hunter-conservationists, and specifically more upland bird hunters — lovers of pheasants, quail, prairie grouse and more, and defenders of the wild places these magnificent birds call home. The world also needs more pathways to becoming a hunter or taking up hunting again. That’s what Path to the Uplands is all about. Our goal is for new or emerging hunters to turn to this one-stop content shop for expert help with your journey into — or back to — upland bird hunting.
Other Related Upland Cooking Videos and Recipes: