Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.
“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried it.
When it’s Thanksgiving for just a few of you, your response is game hens with a sweetly tart and pleasingly peppery glaze and a lovely little pine nut bread stuffing. Makes just enough.
We’ve something of a crush on author Jesse Griffiths and it has (almost) everything to do with his way with venison.
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
An elegant and easy riff on steak au poivre that’s made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.
Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.
A British classic, this pot pie bubbles away into meltingly tender, luxuriant, aromatic awesomeness beneath its crackling pastry crust.
A show of hands, please. Who swoons to a beef ragu that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.