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