Recipe: Wild Game Tagine
A departure from your typical wild-game recipe, this tagine is a versatile dish you can make with any wild-game you have on hand.
Recipe: Duck Cassoulet
A traditional French dish, cassoulet is a hearty stew of beans and meat that is often served table side in a cassole.
John Zent's Top Wild-Game Meats
Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.
How to Make Pheasant with Roasted Apples
This recipe is one of my favorites. It is creamy, rich and sweet and includes all the things that go well with pheasant, namely apples and cream.
How to Make Duck Confit
Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.
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