Stews & Braises
Members
Hunter-Style Duck and Bean Cassoulet with Red Wine and Herbs
Slow and simple duck and bean cassoulet with red wine and herbs, full of deep, wood-smoke flavor.
The pot on the back of the stove. Low and slow, a braise turns the toughest cut into something spoon-tender and deep. Make it a day ahead; it only gets better.
Stews & Braises
Members
Slow and simple duck and bean cassoulet with red wine and herbs, full of deep, wood-smoke flavor.
Stews & Braises
Free
Three-meat chili done right: over buttered noodles, with real technique and a good rest.
Stews & Braises
Members
Honest boar shank braise with pearl onions, done the way the camp likes it.
Stews & Braises
Free
Dutch-Oven venison stew with pearl onions, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: venison pot roast with red wine and herbs, cooked with a close eye and a hot pan.
Stews & Braises
Free
Venison stew over soft polenta -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple game goulash over mashed potatoes, full of deep, wood-smoke flavor.
Stews & Braises
Free
Rabbit stew done right: over buttered noodles, with real technique and a good rest.
Stews & Braises
Members
Honest boar shank braise with red wine and herbs, done the way the camp likes it.
Stews & Braises
Free
Red-Wine squirrel and dumplings and skillet cornbread, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: boar shank braise over buttered noodles, cooked with a close eye and a hot pan.
Stews & Braises
Free
Venison pot roast and skillet cornbread -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple duck and bean cassoulet and crusty bread, full of deep, wood-smoke flavor.
Stews & Braises
Free
Wild boar ragu done right: over buttered noodles, with real technique and a good rest.
Stews & Braises
Members
Honest venison bourguignon and crusty bread, done the way the camp likes it.
Stews & Braises
Free
Cast-Iron duck and bean cassoulet with a bay-leaf broth, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: three-meat chili with root vegetables, cooked with a close eye and a hot pan.
Stews & Braises
Free
Rabbit stew with pearl onions -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple elk chili with a bay-leaf broth, full of deep, wood-smoke flavor.
Stews & Braises
Free
Wild boar ragu done right: with red wine and herbs, with real technique and a good rest.
Stews & Braises
Members
Honest rabbit stew with red wine and herbs, done the way the camp likes it.
Stews & Braises
Free
Rustic game goulash with wild mushrooms, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: game goulash over soft polenta, cooked with a close eye and a hot pan.
Stews & Braises
Free
Venison bourguignon and crusty bread -- seared with a hard crust and rested before the knife.