Search Results for “game

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569
turtle-soup

Turtle Soup

Turtle soup, or terrapin stew, is on a par with all of the gumbos--it is most popular and best when it comes to the table seasoned with t...

by Christopher Idone

10402
rabbit-stew

Rabbit Stew

Toss the rabbit pieces in the flour and salt and pepper. Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt. ...

by Alton Brown

15959
grilled-and-marinated-rabbit

Grilled and Marinated Rabbit

I’ve written this recipe to be cooked on the barbecue, because the flavour will be amazing, but it also works really well when roasted in...

by Jamie Oliver

570
boudin

Boudin

Note: Substituting plastic wrap for hard-to-find casings work very effectively. Test one boudin if you have not tried this method before....

by Christopher Idone

4263
wild-turkey-with-wild-rice-and-cherry-stuffing

Wild Turkey with Wild Rice and Cherry Stuffing

An 11-pound wild turkey will feed only six to eight people. The meat a wild turkey does have is firm and full-flavored, but don’t expect ...

by Rick Rodgers

6912
game-hens-under-bricks

Game Hens Under Bricks

I like pollo al mattone (Italian chicken grilled under a brick) for four reasons. It’s quick and easy to make. It looks great. It produc...

by Steven Raichlen

13514
venezuelan-style-rabbit-and-coconut-stew

Venezuelan Style Rabbit and Coconut Stew

This recipe, called conejo en coco, is a Venezuelan classic and comes from a native-born woman, Teresa Gallardo. She uses chile pepper, w...

by Clifford A. Wright

87
game-pie

Game Pie

The idea of making a raised-crust pie is a daunting one, I know, but I should tell you that a 15-year-old boy, Nick Blake, came to spend...

by Nigella Lawson

554
game-pie

Game Pie

In a bowl, soak the dried morels in warm water for about 2hours. In another bowl, soak the dried cherries in warm water for about 1 hour....

by Christopher Idone

789
grouse-with-garlic-cream-sauce

Grouse with Garlic Cream Sauce

Young grouse are the best for roasting. Serve one per person. Good with roasted cherry tomatoes and mashed potatoes.

by Victoria Blashford-Snell and Brigitte Hafner

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