Jack Hennessy

Jack Hennessy grew up in the South Suburbs of Chicago and didn't start hunting until he attended graduate school in Spokane, Washington, at the age of 26. Hennessy began work in professional kitchens in high school but didn't start writing wild game recipes until he joined the Spokesman-Review in 2014. Since then, his recipes have appeared with Petersen's Hunting, Backcountry Journal, Gun Dog Magazine, among many others. He now lives with his Wirehaired Vizsla, Dudley, in Wichita, Kansas.

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Wild bird meat in a vacuum sealed bag
Removing Freezer Burn from Your Upland Birds

Tips for Saving Game Meat and Avoiding Waste in the Kitchen What is the best…

A plucked game bird on a plate ready for cooking
How to Pluck Game Birds, Technique, Time, and Merits

To pluck or not to pluck? Learn how to decide when a bird is worth…

Pheasant schnitzel with beurre blanc sauce on a floral plate
Pheasant Schnitzel with Lemon Beurre Blanc Caper Sauce

Celebrate Oktoberfest with this wild game take on a German and Austrian staple food The…

a pot with wild game birds in brine
Brining Game Birds for Grilling

Want to learn how to properly brine those game birds for more moist meat? Between…

Cashew Mandarin Pheasant in a bowl.
Cashew Mandarin Pheasant

Teriyaki and pheasant come together for your next pheasant recipe. By now I suspect you…