Burge Club

Closer to home — a mere 45 minutes from downtown Atlanta — Burge is a private hunting preserve in Mansfield near Social Circle (it’s open to nonmembers April through August). Steeped in history, it has belonged to the same family since before the Civil War. Members and their guests enjoy pheasant shoots, quail hunts, horseback riding and sporting clays, and non-members may rent the facility for business meetings or a fancy fête straight out of Gone with the Wind. Chef Andrew Featherstone employs his 25-plus years of experience, British background and Burge’s certified organic garden to create wild game dishes that go well beyond the ho hum, making this a delicious destination.

Burge Club
44 Jeff Cook Road (Mansfield)

Pheasant with Gouda Grits and Barbecued Collard Greens
Recipe by Andrew Featherstone, Executive Chef, Burge Club

Yield: 4 servings

  • 4 pheasant breasts, bones removed salt and pepper to taste
  • 1/4 cup (1/2 stick) butter
  • 2 cups thin strips washed leeks
  • 3/4 cup diced country ham
  • 1 cup cream sherry
  • 1 cup dark pheasant stock
  • 1 cup heavy cream
  • Gouda Grits (recipe included) Barbecued Collards (recipe included) hot sauce as needed

Preheat oven to 350 degrees. Pound breasts lightly with a meat mallet to a consistent even thickness and season with salt and pepper. In an oven-proof skillet, heat butter over medium heat, add breasts skin-side down and sear until golden brown, about 6 minutes. Place skillet in oven 8 to 10 minutes. Remove skillet from oven, remove breasts and set aside. Add leeks to skillet

Add leeks to skillet and stir over medium heat until soft; add country ham and deglaze with sherry. Add stock and cream to skillet, return breasts and cook until sauce is reduced by half. Correct seasoning. Serve pheasant breasts with Gouda Grits and Barbecued Collards with a dash of hot sauce to taste.

Gouda Grits

  • 1 quart chicken broth or stock, plus more if needed
  • 1 cup stone ground grits
  • 2 cups grated smoked Gouda cheese
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup sliced scallions

For the Gouda Grits
Heat stock and bring to a boil, stir in grits and simmer while stirring for at least 20 minutes. If grits get too thick add more stock. When grits are cooked, remove from heat, add cheese, butter, and scallions, stirring to combine.


Barbecued Collard Greens

  • 1 cup diced bacon (preferably Benton’s Bacon)
  • 2 cups sliced yellow onions
  • 5–6 whole cloves garlic
  • 2–3 quarts chicken stock or broth, or enough to cover greens
  • 1 large bunch collards, washed and stemmed
  • 2 cups Williamson Bros. Bar-B-Q Sauce (or your favorite barbecue sauce)

For the Barbecued Collard Greens
Preheat a large pot until very hot; add bacon, stirring until brown. Add onions and garlic cloves. Cook until translucent. Add chicken stock and bring to a boil. Slice collard leaves in half, then into 1/2- to 1-inch slices and place greens and barbecue sauce in pot. Cook about 1 hour, stirring occasionally and adding stock if necessary.