Pheasants Forever spices up its National Pheasant Fest & Quail Classic with cooking classes

A Wild Game Cooking Stage, featuring wild game chef Hank Shaw, will be featured at this year’s National Pheasant Fest & Quail Classic.

The event will be held at the Kansas City Convention Center, Bartle Hall in Kansas City, Mo, Feb. 17 - 19. 

The Wild Game Cooking Stage is free with paid admission.

It takes up an entire section of the show floor.

Featured programs include:

* Cooking seminars featuring instruction
* Preparation of big and small game
* Recipes for meals and appetizers
* Healthy eating game and snack recipes

Shaw will present all three days.

Shaw is an award-winning journalist turned hunter-forager.

His book “Hunt, Gather, Cook: Finding the Forgotten Feast,” includes a host of wild game recipes.

Recipes showcased include Venison Tequila Chili and Country Fried Bison Steak by Chef Mark Alan, Pheasant Dijon and Grilled Bacon Wrapped Venison Backstrap by Shannon Kimball of Kansas City Food Artisans, as well as Pheasant Nuggets with Louie Sauce, Double Pheasant Chowder and Pan Seared Quail with Grape Port Red Reduction Sauce in Mushroom Risotto by Chef Patrick Boutier of Cheyenne Ridge Lodge.

Visit Shaw’s blog: Hunter Angler Gardener Cook at: http://honest-food.net/