Meat and Game

Pan Roasted Chicken Breast with Mushroom Pan Sauce

Pan Roasted Chicken with Morel Sauce

Breaded Breast of Lamb Recipe with Spicy Tomato Sauce

How to Stuff a Rabbit Saddle

Wild Szechuan Peppercorn Jerky

Cooking Bone-In Goat Meat

Smoked Lamb and Goat Tongues

How to Cook Lamb or Goat Breast (Brisket)

I Tried to Eat a Guinea Pig: Cuy / Cavy Meat

Slippery Jack Coffee Rub

Honey Mushroom and Beef Runzas / Bierocks

Bison Braised in Wild Grape Juice

A Groundhog Stew

Pickled Lamb Tongues

Braised Halibut With Chanterelles and Acorn Oil

Pheasant Mousseline, Morels and Spring Vegetables

Bison Stew with Dried Bolete Mushrooms and Coffee

Homemade Venison Italian Sausage

Corned Venison Heart

Bok Choy In Saffron Milk Cap Broth With Quail Eggs

How To Cook a Peacock

Peacock Thigh Confit, With Chanterelles and Leeks

Peacock Neck Sausage

Saffron Salmon with Lillies

Buckwheat Sole With Red Chanterelles and Carrot Ribbons

Bavette Steak with Chanterelle Mushroom Pan Sauce

Spruce Ham

Fresh Pasta with Beef and Dried Morel Ragu

Duck Liver Mousse or Pate, with Cognac and Apple

Bison Tenderloin with Wintercress Buds and Anchovy-Ramp Sauce

Braised Rabbit with Carrots and Mushroom Sauce

Spruce Poussin, With Apple Mustard Sauce

Bison Stew With Barley and Mushrooms

How to Make Rabbit "Wings"

Marlin or Swordfish Involtini

Beef Commercial, With Dried Boletes

Cockscombs

Classic Pork / Hogs Headcheese (Fromage de Tête)

Mangalitsa Pork Chops With Chanterelle-Skyr Sauce

Catalan Saffron Milk Caps