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Narrow Results You've Selected: Game Remove all Source Saveur (13) Piggy's Cooking Journal (1) Venere (1) Difficulty Medium (7) Easy (4) Hard (1) Course Main Course (10) Side Dish (2) Appetizers (1) Condiments and Sauces (1) Salad (1) Cuisine American (9) Other (2) Eastern European/Russian (1) German (1) Middle Eastern (1) Show all... Scandinavian (1) Season Winter (12) Fall (9) Summer (1) Occasion Christmas (15) Thanksgiving (3) Technique Bake (7) Roast (6) Saute (4) Slow Cook (2) Chill (1) Show all... Steam (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Game"; var omni_prop8 = "Christmas,Main Ingredient:Game"; var omni_pageName="saveur:"+omni_prop12; 12/16/2011 Turnips with Candied Bacon Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat. Issue #143 12/02/2011 Goose Confit and Fig Salad This salad is adorned with goose leg meat braised in goose fat to make a luscious confit. Issue #143 11/09/2011 Goose Liver Terrines A tart Concord grape gelée offsets the richness of these goose liver terrines. Issue #143 11/09/2011 Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. Issue #143 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 10/03/2001 Meat and Pastry Casserole The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew. Issue #47 10/03/2001 Baked Beans with Partridge Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.) Issue #47 12/12/2007 Pheasant and Morel Potpie If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail. Issue #31 12/12/2007 Venison Terrine with Red Currant Sauce While visiting Sweden we were served this traditional-style terrine. Issue #23 11/15/2007 Steam-Roasted Goose This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. Issue #22 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 01/23/2007 Port Sauce Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary. Issue #3 11/23/2009 Quails and Grapes It’s the holidays, so leave the chickens for a less festive day and go with quail instead. The sweet grape sauce serves as a wonderful counterpart to roasted meat. Does Not Apply Source: Piggy's Cooking Journal 04/13/2009 Roast Goose with Wild Rice Stuffing Sweet apples and crunchy pine nuts icontrast nicely with the rich, fatty goose. Does Not Apply Source: Venere