Wild Game

Wood-Roasted Elk Backstrap

November 25, 2013

Often considered one of the best cuts of elk, the lean and tender backstrap is coated with a simple rub of toasted juniper berries, peppercorns and fresh thyme and roasted to perfection in a wood fired oven.

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Ancient Roman Mustard

April 22, 2013

Any dish with the unique & distinct flavor of mustard deserves our home-made Ancient Roman Mustard! Made from traditional, natural ingredients including almonds, pine nuts & vinegar, this mustard will distinguish any plate with a rich flavor that you’ll never go without again.

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Braised Pheasant Tuscan Style

April 22, 2013

Few wild game dishes are so dramatically enhanced by classic Italian cooking like this Tuscan style braised pheasant. Our recipe presents to you a juicy, succulent & flavorful dish ordained with carrots, San Marzano Tomatoes, olive oil and classic seasoning.

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Duck Ragu

April 22, 2013

Our Duck Ragu recipe is a classic Italian dish that will unleash the intricate flavors duck has to offer that are often masked when not properly prepared. Prepare yourself for the rich aromas of sage, olive oil, garlic, carrots & more. Serve over the chef’s choice of pasta, risotto or polenta.

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Moroccan Tagine of Venison with Preserved Meyer Lemons

April 22, 2013

Italian cooking means bringing the greatest flavors of the world to your plate. This is evident in our recipe for Moroccan Tagine of Venison with preserved Meyer Lemons. The Mediterranean flavors of our recipe are as varied as coriander and cumin to fennel and red wine vinegar – finished off with a side of Harissa.

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Quail Filled with Farro and Sausage

April 22, 2013

Bring friends together at the table for this unique Italian dish! We present a home-made, sumptuous recipe for Quail Filled with Farrow & Sausage including pine nuts & cranberries. The velvet texture of the farro grain absorbs the juices of the dish and lends a fabulous texture to each bite.

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Spanish Game Stew “Chilindron”

April 22, 2013

Spanish Game Stew “Chilindron” can best be described as preparing the spices & flavors of Italy & roasting them in a pot with an array of meats, waiting, & unveiling a magical symphony of garlic, wine, tomatoes, parsley & all things good.

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Wild Boar Stew

April 22, 2013

Our recipe for Wild Boar Stew comes from a tradition for rich flavor extraction and enhancement through complimentary ingredients such as lemon, rosemary and olive oil. You’ll enjoy a bowl of savory vegetable delights and tender meat you can cut through with a spoon.

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Braised Duck with Prunes and Brandy

April 22, 2013

This recipe for Braised Duck with Prunes and Brandy creates a meat dish that is juicy and tender. Enjoy a complex and sweet mix of shallots, prunes & brandy with the savory flavors of red wine, black pepper and carrots on a canvas of braised golden brown duck.

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Duck Gumbo

April 22, 2013

This Duck Gumbo recipe is our take on a lavish classic that includes okra, shrimp, and Andouille sausage. Your family and friends will love the vibrant tastes of a true gumbo topped by succulent simmered wild duck.

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