Quail can be smoked, roasted, baked, sautéed, barbequed, braised, pan roasted, broiled, or fried. Because they are so lean, they are frequently barded (wrapped in bacon) or brined prior to being cooked. They are also often stuffed. See our recipe for Herb Roasted Quail.
Pekin duck breasts are usually cooked (often roasted) after first having much of their fat rendered off. Rendering the fat not only crisps the skin, it also imparts more flavor and moisture to the meat. See How to Render Duck Fat for instructions.
Venison osso bucco is best used as a slow-braising cut. The pieces are typically seasoned, seared to develop a brown crust, and then slow-braised on the stovetop or in the oven in a braising liquid until fork-tender. See How to Braise Osso Bucco.
Wild boar racks are delicious when slow-roasted and sliced. You can also slice them into chops and grill or pan roast them individually. Before cooking wild boar racks, consider brining them for an extra flavorful and moist finished dish. See our Brining Tutorial & Basic Brine Recipe.
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