No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
We’ve something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
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.
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.
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 is a classic dish from the island of Ischia. The rabbit is slowly braised in red wine studded with vegetables and spiked with herbs.
Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.
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.
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