Small Wild Game

  • baked pheasant in orange sauce,
  • braised rabbit in red wine sauce,
  • honey-glazed partridge with bashed neeps and cabbage,
  • huckleberry grilled dove with farro risotto and porcini mushrooms,
  • old-fashioned roasted stuffed quail with foie gras, mead sauce and six spices,
  • pan-roasted goose supreme, with a braised leg and foie gras-stuffed cabbage roll,
  • pan-seared and braised rabbit,
  • pan-seared and braised rabbit, with eggplants, leeks and tomatoes and pan jus with red wine,
  • pan-seared quail supreme with Hubbard squash and caramelized onions,
  • pheasant with ginger casserole,
  • pheasant with port wine demi-glaze and rice pilaf,
  • poached rabbit legs with gremolata,
  • quail with grapes,
  • rabbit stuffed with Vancouver Island chanterelles,
  • roasted Guinea fowl supreme,
  • roast pheasant with red wine and herbs,
  • roasted pigeon with pickled red cabbage,
  • roasted squab supreme with cippolini onions, and pan jus with St.-Joseph-du-Lac berries.