Your butcher can grind the goat shoulder for this luscious ragù, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant.
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
An elegant nose-to-tail rabbit dish from Matthew Accarrino, chef of SPQR in San Francisco. A whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce.
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
This approach to quail is guaranteed to convert the game wary.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Tender, honey-glazed braised rabbit legs make for a satisfying meal, and they're easily paired with any seasonal vegetables. This dish is a staple on the menu at American Grocery, where chef Joe Clarke glazes the rabbit legs with local honey.
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In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab.
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