Walk on the wild side with these delicious recipes that are sure to empty your freezer and fill out your weekly menus.
Quail is a unique and delicious substitute for chicken any night of the week! In this recipe, quail is infused with a rich, tangy, and sweet Asian marinade before grilling over indirect heat for half an hour. Reserve the marinade to reduce over the stove to create a thick, sticky, sweet-and-spicy sauce to serve with the birds.
Duck meat tends to be darker and stronger than that of chicken, which makes it a perfect candidate for this recipe. Roast the duck like you would a turkey, then cover in a sweet compote made of roasted pears, apples, peaches, and white wine. Savory, sweet, and succulent—this recipe is an absolute treat.
Bold flavors work well with venison, making it a great choice for all sorts of unusual recipes. In this dish, the meat gets a Rosemary-Salt rub down, creating a piney-flavored salty crust. A sweet and buttery Cabernet sauce covers the venison to add even more flavor. This is a 5-star recipe—and you don't even have to get dressed up to enjoy it.
In this dish, delicate quail is flavored with earthy rosemary and cooked on the stove until moist and tender. The real fun begins with the sweet, rich sauce, which combines prosciutto, grappa (an Italian brandy), shallots, and freshly halved grapes. The sweet concoction makes an absolutely luscious coating for the tender quail.
When preparing wild turkey, you need flavors that won't overshadow the turkey's rustic taste but will complement it in every way. A savory Cream Gravy made with drippings from the turkey and tossed with mushrooms is the ideal match for this regal bird.