Meat and Game
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Cooking Bone-In Goat Meat
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Smoked Lamb and Goat Tongues
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How to Cook Lamb or Goat Breast (Brisket)
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Raising a Guinea Pig for the Table
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Slippery Jack Coffee Rub
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Honey Mushroom and Beef Runzas / Bierocks
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Bison Braised in Wild Grape Juice
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A Groundhog Stew
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Pickled Lamb Tongues
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Braised Halibut With Chanterelles and Acorn Oil
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Pheasant Mousseline, Morels and Spring Vegetables
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Bison Stew with Dried Bolete Mushrooms and Coffee
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Homemade Venison Italian Sausage Recipe
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Corned Venison Heart
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Bok Choy In Saffron Milk Cap Broth With Quail Eggs
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How To Cook a Peacock
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Peacock Thigh Confit, With Chanterelles and Leeks
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Peacock Neck Sausage
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Saffron Salmon with Lillies
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Buckwheat Sole With Red Chanterelles and Carrot Ribbons
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Bavette Steak with Chanterelle Mushroom Pan Sauce
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Spruce Ham
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Fresh Pasta with Beef and Dried Morel Ragu
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Duck Liver Mousse or Pate, with Cognac and Apple
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Bison Tenderloin with Wintercress Buds and Anchovy-Ramp Sauce
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Braised Rabbit with Carrots and Mushroom Sauce
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Spruce Poussin, With Apple Mustard Sauce
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Bison Stew With Barley and Mushrooms
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How to Make Rabbit "Wings"
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Marlin or Swordfish Involtini
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Beef Commercial, With Dried Boletes
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Cockscombs
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Classic Pork / Hogs Head Cheese (Fromage de Tête)
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Mangalitsa Pork Chops With Chanterelle-Skyr Sauce
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Catalan Saffron Milk Caps
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Roast Chicken "Demi-Deuil", With Black Truffles
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Cornmeal Fried Catfish with Herb Sauce
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Wild Juniper Duck Breast With Blackcap Berry Sauce
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Shrimp with Porcini Cream
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Truffle Salt Cured Duck Egg Yolks