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54 results NEW: Featuring the "Best of the Web"
Narrow Results You've Selected: Game Remove all Source Saveur (51) Cooking on the Side (1) Epicurious (1) Venere (1) Difficulty Medium (29) Easy (21) Hard (4) Course Main Course (42) Soups & Stews (6) Condiments and Sauces (3) Appetizers (2) Salad (2) Show all... Dessert (1) Side Dish (1) Cuisine American (14) French (7) Italian (5) English/Scottish (3) Mediterranean (3) Show all... Other (3) Eastern European/Russian (2) German (2) Mexican (2) Scandinavian (2) Southern/Soul Food (2) African (1) Cajun/Creole (1) Cuban (1) Greek (1) Irish (1) Moroccan (1) Southwestern (1) Spanish/Portuguese (1) Season Winter (40) Fall (39) Summer (4) Spring (1) Occasion Christmas (10) Thanksgiving (4) Technique Saute (25) Roast (16) Bake (10) Marinate (7) Braise (4) Show all... Fry (4) Slow Cook (4) Grill/Barbecue (3) Chill (2) Poach (2) Steam (2) Stew (1) Topic Recipe (54)	09/27/2009 Garlic-Lime Cornish Game Hens A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue... Does Not Apply Source: Cooking on the Side 04/12/2009 Roast Goose with Wild Rice Stuffing Sweet apples and crunchy pine nuts icontrast nicely with the rich, fatty goose. Does Not Apply Source: Venere 01/27/2009 Grilled Elk with Chanterelle Sauce Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish. Issue #52 Source: Saveur 01/02/2009 Swedish Venison Burgers Loaded with capers, pickles and beets, this recipe is a Swedish classic. Issue #117 Source: Saveur 07/12/2008 Medallions of Venison with Port and Cranberries The wine and cranberry sauce cut through the gaminess of the meat. Does Not Apply Source: Epicurious 02/28/2008 Rabbit Braised in Red Wine The hearty flavor of this lean, game meat is showcased in this simple recipe. Issue #110 Source: Saveur 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 Source: Saveur 01/28/2008 Rabbit Stock Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own. Issue #92 Source: Saveur 01/16/2008 Venison Goulash In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Issue #96 Source: Saveur 01/16/2008 Quail Braised in Tomatillo–Chile Sauce In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in. Issue #96 Source: Saveur « Previous \| 1 2 3 4 5 . . .6 \| Next »