We’ve something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
Venison & GameVenison & Game
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.
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Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.
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.
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, 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.
In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.