Main Course (36)
Soups & Stews (5)
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 hearty flavor of this lean, game meat is showcased in this simple recipe.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
A country-style terrine topped with autumnal fruit jelly.
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.
Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.