Game Meat Sampler

Out of Stock
17 cuts (approximately 10 lbs.) | Free Shipping

Take the road less traveled with our Game Meat Sampler. Grill whole Spanish Quail, confit rabbit legs, braise Venison Osso Bucco, and roast a rack of Wild Boar. Dinner just got a whole lot more interesting.

Cases of Items in This Sampler:
Whole Quail
Rabbit Hind Leg Quarters
Venison Osso Bucco
Wild Boar Frenched Racks


4 Whole Quail (approximately 1.5 lbs.)
8 Rabbit Hind Leg Quarters (approximately 3.5 lbs.)
4 Venison Osso Bucco (approximately 3 lbs.)
1 Wild Boar Frenched Rack (approximately 2-3 lbs.)


  • No hormones or antibiotic growth promotants
  • Vacuum Packed
  • Frozen


Spain, New Zealand, Texas

Store frozen meats in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

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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