Game

Pot de Lapin au Foie Gras (Cook’s Jar with Rabbit and Foie Gras)

Pot de Lapin au Foie Gras (Cook’s Jar with Rabbit and Foie Gras)

Rabbit with Mustard (Lapin a la Moutarde)

Rabbit with Mustard (Lapin a la Moutarde)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Duck-Fat Shortbread Cookies

Duck-Fat Shortbread Cookies

By KAT CRADDOCK
In French Gascony, Duck Fat Is King

In French Gascony, Duck Fat Is King

By KATE HILL
The Winemaker’s Roast Duck with Shallots and Concord Grapes

The Winemaker’s Roast Duck with Shallots and Concord Grapes

By KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

By KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

By KATE HILL
Gascon-Style Duck Confit (Confit de Canard)

Gascon-Style Duck Confit (Confit de Canard)

By KATE HILL
These Italian Chefs Want You to Cook More Rabbit

These Italian Chefs Want You to Cook More Rabbit

By SAVEUR EDITORS
Rita's Rabbit Recipe

Italian-Style Fried Rabbit (Coniglio in Padella)

By RITA SODI
Macallan Nick Rabbit

Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe

By NICK ANDERER
Macallan Nick Rabbit

Italian Roasted Rabbit (Coniglio al Forno)

By NICK ANDERER
Roasted Sunchokes with Potatoes & Mushrooms

Duck Fat Turns Root Vegetables Into a One-Pan Dinner

By MARTHA UPTON
Fire-Roasted Duck & Pheasant with Red Currant Jelly

Fire-Roasted Duck & Pheasant with Red Currant Jelly

By DAVID MCMILLAN & FRÉDÉRIC MORIN
Pan Roasted Duck Breast with Scotch Broth

Pan Roasted Duck Breast with Scotch Broth

By CHEF MATTHEW HARDNER, HIGHLANDS NYC

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