Venison and Game Recipes | Leite's Culinaria

Rabbit Confit

Apr 18, 2011 by Michael Psilakis

Fear not. This Bugs Bunny rabbit confit is so delicious, so falling-off-the-bone tender, you’ll soon forget the cartoon. But, please, never forget your manners.

Cider-Basted Venison

Nov 06, 2010 by Sam Beall

What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.

Rabbit in Red Wine in the Style of Ischia

Oct 27, 2009 by Gianni Scappin | Vincenzo Lauria

Rabbit in red wine is a classic dish from the island of Ischia. The rabbit is slowly braised in red wine studded with vegetables and spiked with herbs.

Portuguese Rabbit Hunter Style

May 10, 2009 by David Leite

Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.

Roasted Venison with Blackberry Sage Sauce

Nov 07, 2008 by Rebecca Gray

Slices of roasted venison loin are fanned out atop a sauce rich made with red wine, blackberries, veal stock, and fresh sage.

Roasted Rabbit with Shaved Celery and Fried Bread Salad

Apr 01, 2008 by Sara Jenkins

Roasted rabbit and shaved celery sit on a fried bread salad for a hearty, humble meal. The roasted rabbit salad can be served as an appetizer or entree.

Guinea Hen or Partridges with Cabbage

Apr 04, 2007 by Paul Bocuse

Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.

Squab Salmi

Jun 04, 2006 by Ruth Reichl

A Salmi is a French stew in which poultry are partially roasted and then finished in a sauce. This recipe calls for whole squab and the liver for a puree.

Roasted Cornish Hens with Toasted Breadcrumbs

Feb 12, 2004 by Joanne Weir

For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.

Roasted Stuffed Partridge and Myrtle with Chestnut Polenta

Nov 04, 2003 by Georges Billon

Roasted partridges are filled with sausage -mushroom stuffing and served with polenta. Chicken can be substituted for the partridges, but be adventurous and try the partridge.

Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing

Sep 04, 2003 by Maria Helm Sinskey

Game hens are brushed with a peppery pomegranate glaze and stuffed with a savory pine-nut-currant bread stuffing. The game hens are a great holiday meal.

Braised Rabbit

Jul 12, 2003 by Tom Colicchio

Braised rabbit, a staple in many cultures, is made by searing rabbit pieces then slowing braising them in a vegetable-rich, wine-laced liquid. Can’t fathom eating Bugs Bunny? Use chicken instead.