Game

Braised Rabbit Tenmile

Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

By ELIZA GLAISTER
Gascon Garbure

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

By KATE HILL
Duck and Andouille Gumbo

Duck and Andouille Gumbo

By JUSTIN DEVILLIER
Five Spice Roast Duck Recipe

Five-Spice Roast Duck

By CORINNE TRANG
Venison Civet Spanish Stew from Catalonia

Venison Civet

By BENJAMIN KEMPER
Quail Civet

Quail Civet

By BENJAMIN KEMPER
Coniglio alla Ligure Ligurian Braised Rabbit Stew

Coniglio alla Ligure (Ligurian-Style Braised Rabbit)

By LAUREL EVANS
Venison Stew and Mashed Potatoes

Venison Stew and Mashed Potatoes

Rabbit Sauce Piquant

Justin Wilson’s Rabbit Sauce Piquant

By SAVEUR EDITORS
Sichuan Tea-Smoked Duck

Our All-Time Best Duck Recipes

By SAVEUR EDITORS
Roasted Duck with Apples and Onions

Roasted Duck with Apples and Onions

By SAVEUR EDITORS
Wild Boar Sausage with Parsnip

Wild Boar Sausage with Parsnip

By MARIE-AUDE AND DANIEL ROSE
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

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