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01/30/2012
Spinach Cappellacci with Goat Ragù and Broccoli Rabe
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.
Issue #144
12/06/2011
Rabbit Ragù with Garganelli
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.
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
12/20/2010
Stuffed Rabbit with Cabbage (Nose-to-tail Rabbit)
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.
Issue #135
05/03/2013
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
06/01/2012
Rabbit in Mustard Sauce
This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...
Issue #126
10/29/2007
Roast Goose
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Issue #81
10/20/2005
Seared and Grilled Squab with Chicory Salad
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
Issue #69
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
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
10/24/2007
Pan-Seared Bison Tenderloin with Herb Butter
Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
Issue #33
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
03/01/2002
Rack of Venison with Sour Cherry-Port Sauce
This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce.
Issue #31
03/01/2002
Venison Sausage Braised in Beer
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
Issue #31
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
10/29/2007
Quail with Fig Sauce
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Issue #21
08/08/2007
Quail with Portobello Mushrooms
This approach to quail is guaranteed to convert the game wary.
Issue #14
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
08/24/2010
American Grocery's Honey Glazed Rabbit
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.
Does Not Apply
04/13/2010
Squab and Braised Peas
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.
Does Not Apply
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