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SCROLL DOWN FOR OUR COMPLETE LIST OF RECIPES
Beef & Buffalo
Barbecue Buffalo Steaks with Kickin’ Onions
Buffalo Chili
Buffalo Rossini with Truffle and Foie Gras Sauce
Buffalo Steak and Onion Confit on Garlic Toasts
Buffalo Steak au Poivre
Charred Buffalo Medallions with Black Coffee BBQ Sauce
Grilled Hanger Steak with Beer Broth and Roasted Vegetables
Kai Wagyu Beef with Figs
Mustard Glazed Buffalo Flank Steak
Seared Buffalo Skirt Steaks with Basil Mashed Potatoes
Smoked Buffalo Tenderloin
Smoked Buffalo Tenderloin with Maker’s Mark Glaze
Three Ways to Make a Great Burger Greater
Cassoulet D’Artagnan
Cassoulet D’Artagnan
Chicken
Buttermilk Baked Giannone Chicken Breast
Chicken and Andouille Sausage Gumbo
Chicken and Tarragon
Chicken Breast Au Jus Truffé
Chicken Provencal with Grilled Vegetables
Chicken with Yams, Fennel, and Ginger
Coq au Vin
Crisp Oven Roasted Chicken with Rosemary Potatoes
Poussin Chasseur
Poussin for the Grill
Raspberry-Glazed Poussin
Roast Capon with Cognac-Mushroom Sauce
Roast Poussin Paprikash
Roasted Capon with Chestnut Honey
Stewed Capon in Sugarcane Brandy
Cured and Smoked Meats
Croque Monsieur with Wild Boar Prosciutto
Duck and Scallop Rumaki
Duck Bacon Carbonara
Wild Boar Prosciutto Salad
Duck
Alsatian Choucroute and Duck Confit
Breast of Duck with Hoisin and Figs
Breast of Pekin Duck
Chinese Duck Salad
Curried Duck Soup
Dixie Duck Confit on Corn and Baby Butterbean Succotash
Duck a l’Orange
Duck Confit over Torte Normande
Duck Confit Salad with Crispy Chestnuts
Duck Quesadillas
Duck Rillettes
Gascon Salad
Grilled Duck Breast with Hoisin-Ginger Sauce
Harvest Bisque with Smoked Duck Breast
Hearty Duck and Cabbage Soup (Garbure)
Lavender Honey-Glaze Roast Duck
Magret à la D’Artagnan
Molasses-Roasted Muscovy Duck Breast
Pan-Roasted Duck Breasts with Onions and Crisp Ventreche
Pan-Seared Cod with Duck Confit
Pistachio Crusted Duck Magret
Pomegranate Koresh with Duck and Rice
Roast Duck with Apple and Prune
Roasted Breast of Mallard with Legs in Salmis Sauce
Roasted Peking Duck
Salad of Duck Sausages, Green Beans, and Walnuts
Seared Breast of Moulard Duck a la D’Artagnan
Slowly Roasted Mallard Apicius
Smoked Duck Salad with Foie Gras and Walnuts
Foie Gras
Classic Terrine of Foie Gras
Cold Pot au Feu of Duck with Foie Gras and Truffles
Foie Gras and Lobster Salad with Papaya
Foie Gras Burger
Foie Gras with Pasta and Wild Mushrooms
French Kisses
Pasta Foie Gras
Potato Pancakes with Foie Gras and Apples
Pumpkin Surprises
Quick Ideas for Seared foie Gras
Sauteed Foie Gras with Apple Julienne
Seared Foie Gras, Apple Cider Poached Quince Clafoutis
Seared Hudson Valley Foie Gras With Hibiscus Puree
Terrine of Foie Gras With Cranberry Port Reduction
Wood-Grilled Foie Gras with Caramelized Fruits
Game Birds
Braised Baby Pheasants Spanish Style
Braised Guinea Hen
Breast of Guinea Hen with Corn Salad
Breast of Guinea Hen with Porcini Mushrooms
California Quail à la Jamie’s
Deux Cailles, Deux Sauces
Fricassee of Guinea Hen with Shallots
Grecian Quail on the Grill
Greek-Style Quail Salad
Grilled Grouse with Warm Potato Salad
Grilled Guinea Hen Legs
Grilled Ostrich Filet with Cascabel Chile and Honey Glaze
Grilled Scottish Wood Pigeon
Guinea Hen Two Ways with Garlic and Lemon Sauces
Herb Roasted Pheasant with Escarole and Cipollini Onions
Jack Daniel’s Pheasant Braised Under Cabbage
Lime-Flavored Roasted Partridge
Mario Batali’s Barbequed Squab Al Mattone
Mario Batali’s Quail with Artichokes Vinaigrette
Mint and Garlic Marinated Grilled Squab over rice
Moroccan Squab Pie (b’stilla)
Mustard-Glazed Ostrich Fillet
Ostrich Daube
Ostrich Fajitas
Pan-Roasted Squab
Pan-Roasted Squab with Morels
Pan-Roated Wood Pigeon over Curried Orzo
Partridge Cacciatore
Partridge with Bacon, Cider-Glazed Cabbage
Partridge with Marsala and Brandy
Partridge, Pear, and Wild Mushroom Strudel
Pheasant with Dates, Quince, and Pinot Noir Sauce
Pomegrante-Mint Marinated Quail
Quail Mediterranean
Quail with Portobello Mushrooms
Ranch Ostrich with Honey-Malt Glaze
Roast Guinea Hen Breasts and Leg Roulades
Roast Pheasant Breasts with Oyster, Pancetta, and Sage Dressing
Roast Squab with Corn Cake and Blueberry Gastrique
Roast Wild Scottish Pheasant
Roast Young Grouse with Confit Ravioli and Wild Mushroom Sauce
Roasted Gascon Quail
Roasted Holiday Goose Breast and Braised Legs
Roasted Quail with Sour Apricot Glaze and D’Artagnan Foie Gras
Roasted Scottish Grouse
Sautéed Pheasant Breasts with Wild Mushrooms
Scottish Red Legged Partridge with Foie Gras
Seared Breast and Confit of Baby Pheasant
Skewered Pheasant Breast with Seeded Mustard and Sage
Southern Fried Quail Salad with Ranch Dressing
Spice-Roasted Squab with Porcini and Foie Gras
SRO Guinea Hen
Warm Salad of Wood Pigeon, with Crispy Parsnips and Lentils
Game Meats
Ariane’s Ultimate Dry Rub
Boneless Leg of Wild Boar
Civet of Wild Boar
Drunken Boar
Gingered Leg of Rabbit Stuffed with Rabbit Ginger Sausage
Grilled Creole Wild Boar Tenderloins
Lièvre À La Royale
Mustard and Bourbon Glazed Rabbit Legs
Origin Thai Wild Boar
Oven-Roasted Rabbit with Herbs
Rabbit Party Rolls
Rabbit Risotto with Ramps and Fiddlehead Ferns
Rabbit Stew with Mustard
Rabbit with Black Olives and Herbs
Ramp Stuffed Rabbit Loin with Wild Mushroom Ragout
Roast Loin of Venison With Spiced Date Glaze
Slow-Cooked Wild Boar Roast
Wild Mushroom-Stuffed Loin of Boar
Hors d’Oeuvres
D’Artagnan Saucisson Sec with Black Truffle Butter
D’Artagnan Vegetable Terrine with Pickled Mushrooms
D’Artagnan’s Mousse of Foie Gras with Candied Hazelnuts
D’Artagnan’s Wild Boar Prosciutto Crostini with Fruits & Herbs
Lamb
Braised Lamb Shanks with Champ
Grilled Cannon of Lamb with Red Wine Reduction
Irish Stew Variation
Irish Stout Loin of Lamb with Colcannon
Lamb Loin with Leeks and Truffle Honey Vinaigrette
Leg of Lamb Gascon-style
Marinated Sirloin of Lamb
Rack of Lamb Sous Vide à la Jay Tall
Rack of Lamb with Mushroom Prune Butter
Roasted Leg of Lamb with Herbed Tomatoes
Tenderloin of Lamb Sautéed with Green Olives
Wine-Braised Lamb Shanks
Pâtés, Terrines and Mousses
Pork
Braised Shoulder of Porcelet
Curried Orange Pork with Soy-Glazed Sweet Potatoes
Pork Chops Milanese
Pork Tenderloin with Foie Gras and Summer Truffle Coulis
Sausages
Game Stuffed Mushrooms
Grilled Game Sausage
Grilled Swordfish with Cream of Corn and Chorizo Espuma
Super Pig-In-A-Blanket
Wild Boar and Apple Stuffing
Side Dishes
Potato Galette
Truffles & Mushrooms
Bûche de Noël
Chestnut and Porcini Soup
Chestnut-Soup with Black Truffles
D’Artagnan Truffle Grits with Heritage Ham
Lobster Mushroom Salad
Mushrooms Gratinee
Seared Scallops with Creamed Leeks and Mushrooms
Tortellini with Morels and Chanterelles
Turkey & Goose
Gala Goose
Poached and Roasted Turkey in the Style of Bresse
Risotto of Goose
Roasted Wild Turkey with Apple-Sausage Dressing
Roasted Wild Turkey with Bourbon-Pecan Stuffing
Roasted Wild/Heritage Turkey with Apple-Sausage Dressing
Roasted Wild/Heritage Turkey with Bourbon-Pecan Stuffing
Simple Roasted Turkey
Sweet Stuffed Capon
Veal
Roast Veal with Porcini
Veal Chops with Morel Cream Sauce
Veal Roast with Fresh Figs
Venison
Bacon-Wrapped Rack of Venison
Rack of Venison Rubbed with Szechuan Pepper
Risotto Con Cervo
Venison "Steak" au Poivre
Venison Chops with Raspberry Balsamic Reduction
Venison Daube a l’Armagnac
Venison Medallions with Wild Mushroom Port Sauce
Venison Osso Buco with Orange-Fennel Broth
Venison Rack with Tamarind-Date Chutney
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