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Food with Care
This Modern Huntsman Studio film, presented by Lone Star Beer, explores the deeper value of food with a story centered around invasive species and thoughtful consumption.
Grilled Pheasant Leg with Brussels Sprouts, Cabbage, Dill and Yogurt
ORIGINALLY PUBLISHED IN MODERN HUNTSMAN, VOLUME THREE: WILDLIFE MANAGEMENT
GET YOUR COPY HERE
FOR MORE WILD GAME RECIPES, VISIT DANNY’S WEBSITE, THE URBAN HUNTSMAN
INGREDIENTS
4 Pheasant legs
1 Small savoy cabbage
1/2 lb Brussels sprouts
1 Bunch dill
1/2 Cup strained yogurt
Salt, pepper, oil
DIRECTIONS
Season legs with salt and pepper, grill over embers for a very long time. This process is similar to the confit process but dry and does you cannot allow the temperature of the grill to rise above 250°F.
Grill for roughly 2 hours, basting the legs with fat (either duckfat or olive oil) every 15 minutes to ensure they don’t dry out. This will be worth it because the leg is too tough to cook quickly and the smoky, slow-cooked flavor will do wonders, if you are patient.
Trim any bruised or wilted leaves from the brussels sprouts, as well as some nice-looking outer leaves to use as a raw garnish and textural foil for the vegetables. Also clean and cut the outer leaves of the savoy cabbage, creating bite-sized pieces that will be blanched in rolling, boiling, heavily salted water.
Halve the brussels sprouts and sear them cut-side down in a fair amount of fat, seasoning with salt and pepper, then basting with butter once the cut side gains good caramelization. While both are still hot, serve with dollops of the yogurt, raw leaves, and sprigs of picked dill.
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Food with Care
This Modern Huntsman Studio film, presented by Lone Star Beer, explores the deeper value of food with a story centered around invasive species and thoughtful consumption.
Interview with Caris Fawcett
Her intimate knowledge of color and light are most recently felt in The Modern Huntsman Cookbook– an oil painting that lives framed in green leather and cream linen on the cover of a book celebrating meals made and earned in wild places. Over an evening of shucking oysters, Contributing Editor Chelsea Rosson chatted with one of Texas’ most beloved artists about her process to create the cover for Modern Huntsman’s first cookbook.
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This Modern Huntsman Studio film, presented by Swarovski Optik and Olukai, documents Justin Lee's family and their efforts to restore a native Hawaiian forest on the Big Island, and pass down the values of conservation through generations.
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