Hearty Game Recipes

Bison, venison, quail, and pheasant are just a few of the hearty game recipes brought to you by SAVEUR magazine.

Venison Sausage Braised in Beer

Venison Sausage Braised in Beer

With carrots, leeks, apples, and savoy cabbage, venison sausage takes on a rich, yeasty flavor when braised in lager-style beer.Melanie Acevedo
Sautéed Quail with Black Barley, Beets, and Fig Sauce

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Mustard-and-herb-marinated quail gets a quick sauté for this earthy dish and is served with poached beets and a sweet-tart fig and ruby port sauce. Adapted from a recipe by chef Stuart Bell of Ten Minutes by Tractor in Mornington Peninsula, Australia, the dish has black barley, a variety with the bran still attached to the wheat kernel.Matt Taylor-Gross
Rabbit Cooked with Dijon Mustard

Rabbit Cooked with Dijon Mustard

Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.Christopher Hirsheimer
Pheasant and Morel Potpie

Pheasant and Morel Potpie

If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail. See this RecipeChristopher Hirsheimer
Roast Duck with Orange Sauce

Roast Duck with Orange Sauce

This is our take on the classic duck a l'orange.
See this Recipe
Tom Montgomery
Grilled Elk with Chanterelle Sauce

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. See this RecipeArthur Meehan
Pan-Seared Bison Tenderloin with Herb Butte

Pan-Seared Bison Tenderloin with Herb Butte

Bison, also known as buffalo, offers a richer flavor than beef tenderloin. See this RecipeDavid Sawyer
Rack of Venison with Sour Cherry-Port Sauce

Rack of Venison with Sour Cherry-Port Sauce

This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce. See this RecipeMelanie Acevedo
Shrimp Stuffed Quail

Shrimp Stuffed Quail

A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices. See this RecipeErik Rank
Poor Man's Rabbit

Poor Man's Rabbit

Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.William Abranowicz
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad

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. See this RecipeArthur Meehan
Rabbit Braised in Red Wine

Rabbit Braised in Red Wine

The hearty flavor of this lean, game meat is showcased in this simple recipe. See this RecipeAndré Baranowski
Venison Stew

Venison Stew

This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. See the recipe for Venison Stew »Alison Harris
Roasted Stuffed Guinea Hen

Roasted Stuffed Guinea Hen

Related to pheasant, guinea hen is underused in the U.S. See this RecipePaolo Destefanis
Roast Grouse with Bread Sauce and Game Crumbs

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. See this RecipeMaura McEvoy
Quail with Portobello Mushrooms

Quail with Portobello Mushrooms

This approach to quail is guaranteed to convert the game wary. See this RecipeMaura McEvoy
Partridge with Lentils

Partridge with Lentils

This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics. See the recipe for Partridge with Lentils »Maura McEvoy
Venison Osso Buco

Venison Osso Buco

Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe. See this RecipeMelanie Acevedo