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Season the duck breast halves with salt and pepper

  • 2 boneless duck breast halves - (4 to 6 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons sherry vinegar
  • 7 tablespoons extra-virgin olive oil
  • 1 head radicchio washed, and torn into 1" strips
  • 2 heads frisée washed, and trimmed of thick green parts
  • 1/2 cup walnuts toasted, and coarsely chopped
  • 2 oranges peeled, and cut into segments
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Halve duck breasts and trim excess fat

  • 2 whole boneless duck breasts with skin, such as Long Island - (abt 1 1/2 lbs ea)
  • Salt to taste
  • 1 container duck-and-veal demiglace - (6 1/2 oz)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon coarsely-crushed peppercorns (preferably pink)
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Generously salt and pepper the veal shanks and dredge them in the flour to coat lightly

  • 4 veal shanks cracked
  • 1 pound veal stew meat cubed
  • Flour for dredging
  • 2 tablespoons olive oil
  • 2 celery ribs chopped
  • 3 medium carrots chopped
  • 3 medium garlic cloves crushed
  • 4 anchovy filets drained, mashed
  • 1 teaspoon dried marjoram
  • 2 fresh thyme sprigs chopped
  • 1 cup dry white wine
  • 1 can chopped tomatoes - (14 oz) drained
  • 1 bay leaf
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup Italian flat leaf parsley
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Preheat the oven to 350 degrees

  • 2 whole ducks
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Garlic powder to taste
  • Poultry seasoning to taste
  • 1 large onion quartered
  • 1 apple quartered
  • 1 orange quartered
  • 4 ribs celery cut 1" pieces
  • 1/3 cup soy sauce
  • 1/3 cup vegetable oil
  • 1/2 cup red Burgundy wine
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In a large bowl, combine the veal, duck liver, chopped pancetta, bread crumbs, garlic, rosemary, and thyme, season ...

  • 1/2 pound ground veal
  • Liver from the duck finely chopped (or substitute chicken liver)
  • 1/4 pound pancetta finely chopped, plus
  • 1/4 pound pancetta sliced
  • 1/4 cup bread crumbs soaked in milk
  • 3 garlic cloves sliced
  • 1 branch rosemary leaves finely chopped
  • 1 pinch thyme leaves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 Pekin duck cleaned, plucked
  • 1/4 cup extra-virgin olive oil
  • 1 onion coarsely chopped
  • 1 carrot coarsely chopped
  • 1 celery rib coarsely chopped
  • 2 cups white wine
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In a large 12- to 14-inch saute pan, heat olive oil over medium heat

  • 4 tablespoons virgin olive oil
  • 8 veal medallions - (2 oz ea) from rack or loin
  • 2 ounces all-purpose flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 ounces domestic mushrooms quartered
  • 8 ounces Marsala wine (may substitute any light sweet sherry)
  • 2 tablespoons unsalted butter cold
  • 2 tablespoons chopped fresh thyme leaves (or 2 tspns dry thyme leaves)
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Heat oven to warm setting

  • 2 pounds veal scallops pounded or sliced
  • into 16 very thin pieces
  • 8 fresh sage leaves (or 1 tspn dried sage)
  • 4 ounces fontina cheese thinly sliced
  • 8 slices proscuitto - (thin slices)
  • 5 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons chopped Italian (flat leaf) parsley
  • Lemon wedges for garnish
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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
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For the Warm Cranberry And Apple Chutney: Heat the oil in a non-aluminum saucepan over medium-high heat

  • WARM CRANBERRY AND APPLE CHUTNEY:
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 4 boneless skinned duck breast halves abt 1 lb total
  • 2 teaspoons olive oil
  • 2 teaspoons unsalted butter
  • 1 teaspoon olive oil
  • 1 red onion chopped
  • 1 teaspoon minced garlic
  • 2 tart apples unpeeled, cored, and diced
  • 2 cups fresh or frozen cranberries
  • 1/2 cup light brown sugar - (packed)
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
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For the Roasted Duck: Combine soy sauce, sugar cane juice, oil, lemon zest, lime zest, cumin seeds, bay leaves, pe...

  • ROASTED DUCK:
  • 2 cups soy sauce
  • 1/2 cup sugar cane juice
  • 1/2 cup oil
  • Grated zest of 1 lemon
  • Grated zest of 1 lime
  • 2 teaspoons toasted cumin seeds
  • 3 bay leaves crushed
  • 1 teaspoon freshly-ground black pepper
  • 1/2 teaspoon hickory smoke
  • 1/2 teaspoon minced garlic
  • 8 duck breast halves - (6 oz ea)
  • TAMARIND SAUCE:
  • 3 cans concentrated beef broth - (10 1/2 oz ea)
  • 3 shallots chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon oil
  • 2 cups red wine
  • 2 1/2 cups thawed frozen tamarind
  • 2 teaspoons molasses
  • 2 teaspoons brown sugar - (lightly packed)
  • Salt to taste
  • Freshly-ground black pepper to taste
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Place the goose carcass in a large pot with the first seven ingredients

  • Carcass from one cooked goose
  • 1 cup chopped onion
  • 1/2 cup chopped celery and celery leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 carrot diced
  • 4 chicken bouillon cubes
  • 2 quarts cold water
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 tablespoons chopped pimiento
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Place duck and pork shoulder in a food processor and grind thoroughly

  • 2 cups duck breasts
  • 1 cup boneless pork shoulder
  • 2 tablespoons butter
  • 1/3 cup finely-diced yellow onion
  • 1 celery stalk finely diced
  • 1 jalapeño pepper seeded, diced fine
  • 3 garlic cloves minced
  • 1/4 cup orange juice
  • 1/2 teaspoon freshly-cracked black pepper
  • Salt to taste
  • 1 egg
  • Vegetable oil for sautéing
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Duck Sausage Seared Duck Breast Salad