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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
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
09/04/2007
Rabbit Enchiladas with Red Mole
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Issue #97
01/16/2008
Venison Goulash (Ozpörkölt)
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Issue #96
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
01/28/2008
Rabbit Stock
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Issue #92
10/29/2007
Roast Goose
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Issue #81
11/17/2005
Oxtail Tatin
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Issue #73
12/17/2007
Viennese Christmas Goose
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
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
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
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
10/03/2001
Baked Beans with Partridge
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
Issue #47
10/17/2000
Rabbit Stew
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Issue #43
11/01/2000
Rabbit and Herb Terrine
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.
Issue #38
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