This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
With barely any effort, you can turn out terrific taco-ready barbacoa—that's uber tender shredded meat infused with a hint of heat.
This is essentially orange-glazed duck with the crispiest skin you've ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.
We've something of a crush on author Jesse Griffiths and it has (almost) everything to do with his way with venison.
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.
Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.
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.
David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
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.
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!
Dark-meat chicken lovers, have we got a recipe for you. Actually, we've got a bird for you. It's called guinea, and once you try it, there's no going back.
A British classic, this pot pie bubbles away into meltingly tender, luxuriant, aromatic awesomeness beneath its crackling pastry crust.
Duck à l’Orange14/20
Duck à l’orange gets a modern makeover in this sophisticated yet simple riff on a French classic thanks to the zingy addition of jalapeño, ginger, and scallions. Fusion food at its finest.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck's got no room left for the quack.
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
Jambalaya gets a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.
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.