This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
With barely any effort, you can turn out terrific taco-ready barbacoa—that's uber tender shredded meat infused with a hint of heat.
We've something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
"One of the best chicken recipes ever!" "Crisp-skinned." "Juicy." "Aromatic." "Easy." "Gorgeous." "Heavenly." That's what we're hearing from folks who've tried this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
A show of hands, please. Who swoons to meat that's slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.
David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
Fear not. This Bugs Bunny rabbit confit is so delicious, so falling-off-the-bone tender, you'll not think once of the cartoon. Promise.
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!
Dark-meat chicken lovers, have we got a recipe for you. Actually, we've got a bird for you. It's called guinea, and once you try it, there's no going back.
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.