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Venison & Game

Venison & Game
Grilled Venison with Horseradish Sauce Recipe

Grilled Venison Loin with Horseradish Cream Sauce

Jan 28, 2013 by

We’ve something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.

  • Quick Glance
  • 20 M
  • 30 M
  • 2
Barbacoa Tacos Recipe

Slow Cooker Barbacoa Tacos

Jan 04, 2013 by

This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.

  • Quick Glance
  • 15 M
  • 8 H, 15 M
  • 3
Venison Burger Recipe

Venison Burgers

Nov 07, 2012 by

This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.

  • Quick Glance
  • 10 M
  • 20 M
  • 7
Roast Chicken with Pancetta and Olives

Roast Chicken with Pancetta and Olives

Oct 22, 2012 by

Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this hen. Sorta makes you wanna try it, eh?

  • Quick Glance
  • 25 M
  • 1 H, 30 M
  • 27
Grilled Doves Portuguese Style

Grilled Doves, Portuguese Style

Aug 30, 2011 by

Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. Scout’s honor. You’ll change your tune when you taste it. Trust us.

  • Quick Glance
  • 15 M
  • 30 M
  • 14
Rabbit Confit

Rabbit Confit

Apr 18, 2011 by

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.

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 6
Cinder-Basted Venison

Cider-Basted Venison

Nov 06, 2010 by

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.

  • Quick Glance
  • 15 M
  • 40 M
  • 3
Rabbit in Red Wine Recipe

Rabbit in Red Wine in the Style of Ischia

Oct 27, 2009 by

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.

  • Quick Glance
  • 50 M
  • 2 H, 15 M
  • 0
Portuguese Rabbit Style Hunter-Style Recipe

Portuguese Rabbit Hunter Style

May 10, 2009 by

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

  • Quick Glance
  • 1 H
  • 2 H, 30 M
  • 6

Roasted Venison with Blackberry Sage Sauce

Nov 07, 2008 by

Guests will swoon to this roasted venison loin when it’s fanned out on the plate and napped with a rich sauce of red wine, blackberries, veal stock, and sage.

  • Quick Glance
  • 35 M
  • 1 H, 45 M
  • 2
Roasted Rabbit with Fried Bread Salad Recipe

Roasted Rabbit with Shaved Celery and Fried Bread Salad

Apr 01, 2008 by

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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  • 0
Bocuse in Your Kitchen by Paul Bocuse

Guinea Hen or Partridges with Cabbage

Apr 04, 2007 by

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

The Gourmet Cookbook

Squab Salmi

Jun 04, 2006 by

The definition of salmi? Easy. It’s a French stew in which poultry is partially roasted, then slowly simmered in a sauce before being served in regal fashion.

  • Quick Glance
  • 2 H
  • 4 H, 30 M
  • 0

Roasted Cornish Hens with Toasted Breadcrumbs

Feb 12, 2004 by

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 by Georges Billon

Roasted Stuffed Partridge and Myrtle with Chestnut Polenta

Nov 04, 2003 by

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 by Maria Helm Sinskey

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

Sep 04, 2003 by

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

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.

Pappardelle with Slow Cooked Meats

Pappardelle with Amazing Slow-Cooked Meat

Feb 03, 2003 by

A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 29
Mediterranean Cooking by Paula Wolfert

Azorean Double-Marinated Quail

Dec 31, 1999 by

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.

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