Pheasant Feast: From Field to Fine Dining

Pheasant is a delicacy reserved for fine dining and hunters. Many mistake cooking pheasant for cooking chicken, but there are some distinct differences. In this book, we will highlight methods of preparation of pheasant and recipes tailors specifically to pheasant that showcase the bird's unique taste and texture. Any pheasant hunter or foodie will enjoy the recipes we share.This book includes contribution from Sam Stukel, one of the owners of Stukel's Upland Adventures. The Stukel family has operated an upland game hunting outfitter in South Dakota, well known for their high quality service. Stukel's Upland Adventures began in 1981 when three brothers, including Sam's dad, used family land to host a hunt and the popularity grew from there. Sam's father taught his sons upland guiding experience from an early age. The success of Stukel's hinges on the care give to every aspect of the hunt, not just the success in the field.Chef John O’Neil says, “You can’t eat good food in a bad mood!” During his 20+ years as a chef, he has worked in the finest of kitchens in the Southwest, cooked in rugged kitchens in Cuba and Tanzania, and everything in between.Chef O’Neil started his culinary journey at the young age of three. Always an early riser, his mother caught him at the stove cooking “eggies” for breakfast one morning. Later in life, he graduated from Scottsdale Culinary Institute which was a Le Cordon Bleu affiliated school. He served as chef de cuisine of a Scottsdale restaurant that boasted 3,500 wines on the menu, preparing special tasting menus featuring the wines. In Dallas, he served as executive chef of one of the most iconic restaurant groups in the area.Chef O’Neil became the lead culinary instructor for Collin College, designing the curriculum for the program and each class while also teaching each class at some point during his tenure.During the pandemic, at a time when the restaurant industry was struggling, Chef O’neil created a spice company using the spice blends developed during his career. He also began cooking at home and creating content for social media showcasing his love of live fire cooking. Read more