This marks my favorite time of year. Nothing excites me more than watching “The Gunner,” my Hungaraian Vizsla, holding point, teeth chattering in anticipation, over an Ohio rooster. The flush, the shot, and the retrieve hopefully complete our tag team. Note the word “hopefully.” Over the years, I have gained much more trust in my dog’s nose than my trigger finger. However, when it all comes together, it’s magic.
After cold, snowy, mornings in the field, nothing screams warm and cozy more than a low and slow braise. It’s one of my favorite cold weather techniques. With hours of cooking, the flavors meld and deepen as the pheasant becomes succulent and tender. For those who may be unfamiliar with this delightful bird, I recommend this as a first experience. It will have the guests “cackling” for more. Now, pour a drink, turn on the music, and join me as we bring this hearty, hunter-style pheasant from “Forest to Fork.”
An Ohio native and contestant on Fox’ MasterChef, Tyler Viars prides himself as a “rooter to the tooter,” waste-nothing cook.