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.
Rabbit legs are best cooked slowly at low temperatures. They’re delicious braised, stewed, or slow roasted. The meat can also be removed from the bones and ground for use in sausages, meatballs, meat sauces, etc. See our collection of Rabbit Recipes
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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