Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium Fall Game Remove all Source Saveur (16) Cuisine American (6) French (5) Other (2) Cajun/Creole (1) English/Scottish (1) Show all... Italian (1) Mediterranean (1) Occasion Christmas (3) Technique Saute (6) Roast (5) Bake (2) Braise (2) Fry (2) Show all... Chill (1) Grill/Barbecue (1) Slow Cook (1) Stew (1) Topic Recipe (16) 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 = "Course:Main Course,Difficulty:Medium,Season:Fall,Main Ingredient:Game"; var omni_pageName="saveur:"+omni_prop12; 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 02/28/2008 Rabbit Braised in Red Wine The hearty flavor of this lean, game meat is showcased in this simple recipe. Issue #110 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 03/01/2002 Venison Stew and Mashed Potatoes To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh. Issue #58 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 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 03/18/2002 Duck with Apple and Cherry Sauce The meaty breasts of moulard ducks work best in this recipe. Issue #19 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 11/15/2007 Rabbit Stew with Red Wine Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR. Issue #15 08/08/2007 Quail with Portobello Mushrooms This approach to quail is guaranteed to convert the game wary. Issue #14 08/08/2007 Roast Grouse with Bread Sauce and Game Crumbs For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories. Issue #14 08/08/2007 Partridge with Lentils This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics. Issue #14 09/06/2007 Rabbit in Red Wine For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven. Issue #9 01/17/2007 Quail Jambalaya The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail. Issue #4