Main Course (6)
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.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue...
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Source: Cooking on the Side