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
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 »
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
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