The hearty flavor of this lean, game meat is showcased in this simple recipe.
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.
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
The meaty breasts of moulard ducks work best in this recipe.
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.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
This approach to quail is guaranteed to convert the game wary.
For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories.
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail.