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.