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Narrow Results You've Selected: Winter Roast Game Remove all Source Saveur (12) Cooking on the Side (1) Venere (1) Difficulty Medium (9) Easy (4) Hard (1) Course Main Course (12) Condiments and Sauces (1) Salad (1) Cuisine American (9) French (2) Eastern European/Russian (1) English/Scottish (1) German (1) Occasion Christmas (6) Thanksgiving (3) Topic Recipe (14) 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 = "Season:Winter,Technique:Roast,Main Ingredient:Game"; var omni_pageName="saveur:"+omni_prop12; 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 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 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 10/20/2005 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 Rack of Venison with Sour Cherry-Port Sauce This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce. Issue #31 11/15/2007 Steam-Roasted Goose This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. Issue #22 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 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 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 01/23/2007 Port Sauce Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary. Issue #3 09/27/2009 Garlic-Lime Cornish Game Hens 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... Does Not Apply Source: Cooking on the Side 04/13/2009 Roast Goose with Wild Rice Stuffing Sweet apples and crunchy pine nuts icontrast nicely with the rich, fatty goose. Does Not Apply Source: Venere