This rabbit, porcini and ramp stuffed shells is an incredible dish to make in the spring with rabbit, mushrooms, and ramps from the forest!
Seared grouse breasts with a ramp and morel sauce is the perfect spring dish if you’re feeling ambitious in the kitchen!
This squirrel and lap cheong dirty rice uses the offal from small game in a classic Cajun presentation with a secret Chinese ingredient!
This pheasant gado gado is an Indonesian style salad that uses braised pheasant meat, as well as a host of other delicious ingredients!
This confit-roasted rabbit is slow cooked in duck fat along with rosemary and garlic until crispy on the outside and lusciously tender.
This Xi’an style spicy rattlesnake is made in the western Chinese style with cumin, scallions, and chili crisp!
This rabbit biryani is made in the Hyderabadi style with marinated pieces of rabbit, spices, and basmati rice!
These curried frog’s legs are a departure from the usual garlic-butter ones you see. Creamy and spicy, they’re a real delight!
Deboning a rabbit isn’t all that hard, just watch this video to learn how! Deboned rabbits can be stuffed, rolled, tied, and roasted.
These sweet and spicy jalapeño quail or doves make for an addictive snack or meal. Fry some up for your Labour Day long weekend!
Scottish Grouse and Oatmeal Soup This delicious grouse and oatmeal soup, inspired by the hearty soups of Scotland, is the perfect thing to warm you
This rabbit and chanterelle picnic pie uses an old English way of making pies which makes them even better to eat cold, like when on a picnic!
Video – This Scottish grouse and oatmeal soup, inspired by the hearty soups of Scotland, is the perfect thing to warm you up on a cold rainy day!
This creamy tarragon pheasant and pheasant back mushrooms uses both the bird and mushroom with the bird’s namesake in a dreamy rich dish!
This ruffed grouse, porcini, and sunchoke risotto is an elegant creamy take on the traditional Italian dish that will definitely impress!
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