;

On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.


Pheasant Hunt

Hunting is not just a popular Wisconsin past-time.  It’s a way to harvest your own food.  Today, Kyle will hunt for pheasant with hunters Keith, Alex, Mike their guide, and Peach the dog at Milford Hills in Johnson Creek, WI.  Hunting is a family tradition in Wisconsin and everyone knows someone who considers themselves a hunter.  Hunting connects you to the land and your food because you feel responsible for your harvest and try your best to use as much of it as you can.  The game you harvest is range free, humanely raised, sustainably managed, and you know where it came from.  Where does your food come from?

 

pheasantsaltimbocca

Next, Kyle brings the harvest into the kitchen where Chef Jason Zellner prepares some of their popular pheasant dishes.  First, Chef Jason makes his version of a well-known appetizer, pheasant poppers.  Fried with jalapenos and wrapped in bacon, the pheasant adds a new flavor to the beloved popper.  Kyle also learns how to prepare pheasant saltimbocca and gets to share the meal with his fellow hunters.

 

PheasantMeal

 

 

To learn more about hunting and dining at Milford Hills, visit http://milfordhills.com.

 

To learn more about hunting in Wisconsin and Hunter Safety, visit http://dnr.wi.gov/topic/hunt.

 

When and where to watch:

Wisconsin Public Television

Milwaukee Public Television

Twin Cities Public Television

More Articles

New 10th Season Starts January 18th!

All you need to know about our new season of Wisconsin Foodie. Links to the TV Schedule, Facebook, and Youtube. Check it out!

by: Arthur Ircink

A Roaring 20’s New Year’s Eve

Kick off 2018 in style at Milwaukee’s landmark art deco hotel. In partnership with Wisconsin Foodie and Edible Milwaukee, the Ambassador presents “A Roaring 20’s New Year’s Eve”.

by: Arthur Ircink

THIS WEEK ON FOODIE: Usingers & Karl Ratzsch

On the season finale of Wisconsin Foodie, we look at two of Milwaukee’s oldest food institutions: Karl Ratzsch and Usinger’s Sausage!

by: Arthur Ircink

THIS WEEK ON FOODIE: Anarchy Acres

This week on foodie, we see some extreme farming on Anarchy Acres! Charlie Tennessen and his three donkeys plow the fields to raise some heritage wheats to make some unique breads!

by: Arthur Ircink

THIS WEEK ON FOODIE: Iron Grate BBQ & Twist and Sprout Farms

This week on Foodie, we go slow and low with Iron Grate BBQ’s Chef Aaron Patin as he shares his barbecue views as well as where he gets his pork from Twist and Sprout Farms.

by: Arthur Ircink

THIS WEEK ON FOODIE: Red Cabin at Green Acres & Idlewile Inn

We check out a couple of couples and their suppers clubs with Red Cabin at Green Acres and Idlewile Inn.

by: Arthur Ircink

THIS WEEK ON FOODIE: Juice Kitchen & Tandem

This week on Foodie, we go try some of The Juice Kitchen’s nutritious juices then walk up the street to Tandem and their incredible fried chicken.

by: Arthur Ircink

THIS WEEK ON FOODIE: Roots Chocolate & Bos Meadery

This week on Foodie, we check out Roots Chocolate’s delectable delights and wash it down with Bos Meadery’s magical mead!

by: Arthur Ircink

THIS WEEK ON FOODIE: Morel Fest & Meisters Cheese

This week on Foodie, we loved Muscoda so much that we stuck around for Morel Fest and then went to Meisters Cheese!

by: Arthur Ircink

THIS WEEK ON FOODIE: Forage, Fish, Feast

This week on Foodie, we venture into nature to harvest wild asparagus, morels, and fish. After collect our ingredients, Luke Zahm of Driftless Café works them into a delicious meal!

by: Arthur Ircink

Illing Co
Winter Smorgasbord
WMMB - Rotational AD
Our Media Partners
Wisconsin Foodie Winter Smörgåsbord is proud to have the support of the following partners:

Copyright © 2017 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie