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Game
Boar
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Roast Grouse with Bread Sauce and Game Crumbs
Know Your Game Birds
Duck Terrine
Partridge with Lentils
Arròs amb Ànec i Naps (Rice with Duck and Turnips)
Quail in Pomegranate Sauce
Duck Breast in Brandy Sauce with Truffles and Mushrooms
Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
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Venison with Seared Foie Gras
By
SAVEUR EDITORS
Making Duck Confit
Cooking Duck Legs
Braised Duck Legs with Mustard Greens and Bok Choy
Port Sauce
Goose with Chestnut Stuffing
Quail with Aunt Min’s Gravy
Poor Man’s Rabbit
Quail Jambalaya
Goose Liver and Apple Toasts
By
UNDEFINED
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
Duck Braised in Bunyuls
Braised Wild Boar
Roast Grouse
Warm Quail Salad
Venison Stew
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