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Protein
Game
Boar
Duck
Game Birds
Rabbit
Venison
Gascon-Style Duck Confit (Confit de Canard)
By
KATE HILL
These Italian Chefs Want You to Cook More Rabbit
By
SAVEUR EDITORS
Italian-Style Fried Rabbit (Coniglio in Padella)
By
RITA SODI
Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe
By
NICK ANDERER
Italian Roasted Rabbit (Coniglio al Forno)
By
NICK ANDERER
Duck Fat Turns Root Vegetables Into a One-Pan Dinner
By
MARTHA UPTON
Fire-Roasted Duck & Pheasant with Red Currant Jelly
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Pan Roasted Duck Breast with Scotch Broth
By
CHEF MATTHEW HARDNER, HIGHLANDS NYC
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Birch Syrup and Soy Sauce-Glazed Roast Duck
By
AMY THIELEN
Spice-Rubbed Venison Loin with Red Wine Sauce
By
AMY THIELEN
Grilled Quail with Tapenade Toasts
By
DAVID TANIS
Roasted Guinea Hens with Spring Beets and Runner Beans
By
SAVEUR EDITORS
Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)
By
KATIE BUTTON
Duck Borscht with Fermented Tomato Sauce
By
OLIA HERCULES
The Ultimate Holiday Snack: Duck Pâté en Croûte
By
CRAIG CAVALLO
Duck Pâté en Croûte
By
FRANCIS DERBY
Braised Venison Shoulder with Mushroom Pierogi
By
JUSTIN DEVILLIER
Dominique Ansel’s Cassoulet
Roast Duck with Ruby Port and Figs
By
ANDREW CARMELLINI
Apple- and Chestnut-Stuffed Goose with Egg Noodles
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