Makes 4 servings Squab is one of our favorite birds, although we do prefer the breasts. Don’t waste the legs, though. Make the sauce from them, and after they are cooked you can strip the meat off the bone and make a little squab salad, just like a chicken salad. […]
The Easy Rules for Cooking Game
For generations raised on more conventional meats, seafood, and poultry, the hearty, robust taste of venison, quail, rabbit, and other game meats provides welcome new flavor experiences that remind us, almost subliminally, of the cuisines of our ancestors. Many home cooks think of game as exotic, yet it has always […]
Venison with Apple-Vanilla Compote and Foie Gras Bread Pudding
Makes 6 servings Venison’s rich flavor and color has made it one of my favorite meats. It is also low in fat and is now fairly easy to purchase. If venison is unavailable, this recipe can be made using any dark game or poultry; duck is virtually interchangeable with venison. […]