David Sawyer

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

With carrots, leeks, apples, and savoy cabbage, venison sausage takes on a rich, yeasty flavor when braised in lager-style beer.

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Rabbit Cooked with Dijon Mustard

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

Pheasant and Morel Potpie

If pheasant hunting and mushroom foraging aren’t your thing, you can always order them by mail. See this Recipe
Roast Duck with Orange Sauce
This is our take on the classic duck a l’orange. See this Recipe

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 Recipe

Pan-Seared Bison Tenderloin with Herb Butte

Bison, also known as buffalo, offers a richer flavor than beef tenderloin. See this Recipe

Rack of Venison with Sour Cherry-Port Sauce

This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce. See this Recipe
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 Recipe

Poor Man’s Rabbit

Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.

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 Recipe

Rabbit Braised in Red Wine

The hearty flavor of this lean, game meat is showcased in this simple recipe. See this Recipe

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 »

Roasted Stuffed Guinea Hen

Related to pheasant, guinea hen is underused in the U.S. See this Recipe

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 Recipe

Quail with Portobello Mushrooms

This approach to quail is guaranteed to convert the game wary. See this Recipe

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 »

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 Recipe