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.
Pappardelle with Amazing Slow-Cooked Meat
Feb 03, 2003 by Jamie Oliver
A show of hands, please. Who swoons to beef 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
- 22
Azorean Double-Marinated Quail
Dec 31, 1999 by Paula Wolfert
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.





















