Andrew Zimmern takes a humble pheasant recipe passed down from his grandfather and gives it a rich French-inspired upgrade over live fire. What starts as a nostalgic hunting camp classic becomes a comforting autumn feast, featuring perfectly cooked pheasant braised with apple cider, shallots, cream, tarragon, and dried fruit, served alongside a rustic corn pudding cooked over the coals.
Simple ingredients, old-school techniques, and a family story worth preserving.
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4 Comments
What’s a family recipe you’ve kept alive—or made your own?
👇 Tell us below.
Well whats wrong with mushroom soup
😂 simply jest. Your a god. Have love your stuff for 20 years. Thank you sir.
That’s the biggest pheasant I’ve ever seen!
Will try this when i return from south Dakota this year!