We’ve something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
Venison & Game
Venison & Game
Slow Cooker Barbacoa Tacos
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 Burgers
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
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
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
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

Cider-Basted Venison
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 in the Style of Ischia
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 Hunter Style
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
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 Shaved Celery and Fried Bread Salad
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.
- Quick Glance
- 0

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

Squab Salmi
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
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
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
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
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
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

Azorean Double-Marinated Quail
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.
