Wild Meat

Can Good Design Make Eating Bugs More Palatable?

Ento and the art of eating insects
Apr 13, 2012 2:31 pm

Insects are high in protein, low in fat, a great source of vitamins, minerals and essential fatty acids and good for the environment? But how to convince people to eat them? One London design firm has an idea...

Baratheon Boar Ribs Recipe

A Game of Thrones tribute to a king who pigged out
Apr 1, 2012 2:01 pm
game of thrones recipes
Photo: F&W Media

A king has the luxury of being able to order what he wishes, and after a vigorous hunt it’s understandable that he would want a fine boar to consume. While he rides alongside the son he can’t quite relate to, King Robert makes sure to demand that such a meal will be ready for him and his knights upon their return.

Smoked Duck Breast Recipe

With caramelized squash, onions, bacon & spinach
Feb 17, 2012 5:01 pm
smoked duck breast
Photo: Quentin Bacon

Smoked duck breast pairs wonderfully with seasonal fall and winter ingredients like squash and dark greens. Sliced paper thin, it's a highlight of a great charcuterie platter, and as a main course (especially when prepared by Marc Murphy) you may forget chicken breasts ever existed.

Moroccan Elk Stew Recipe

Substitute any antlered game if you feel wild
Jan 4, 2012 3:01 pm

This isn’t your everyday stew, but it’s perfect for the really cold months and for large gatherings when you have a lot of people to feed. It has a Middle Eastern flair, with a little sweetness and a little spice.  I like to spoon it over Israeli couscous tossed with a bit of orange and lemon zest, but regular couscous or rice would work just as well.

Buttermilk Fried Rabbit Recipe

Move over, chicken!
Dec 16, 2011 4:01 pm
Buttermilk fried rabbit

Introduced in France in the Middle Ages as a game animal, rabbit became pervasive and overtook crops, providing more incentive to hunt them. King Louis XVIII became such a connoisseur of rabbit that he could tell which region of the country a rabbit was killed in, simply by smelling its flesh.

Partridge with Pancetta Recipe

Marinated in orange brandy sauce
Dec 14, 2011 6:01 pm
Partridge

Maybe it was the Montana air, or the fact that I had walked for so many hours and so many miles to earn it, but sitting down to eat this was a revelation. The sweetness and the saltiness and the dripping fat and the most tender breast meat I had ever sunk my teeth into, all made the perfect combination.

Chicago's Most Ethical Butcher Shop

Rob Levitt of Butcher & Larder talks meat
Jul 19, 2011 12:21 pm
Rob and Allie Levitt of Butcher & Larder in Chicago

In 2010, fans of Rob and Allie Levitt’s cooking were heartbroken when the married couple mysteriously up and left the Chicago restaurant they opened together, Mado. However, excitement began brewing in November as sustainable meat and charcuterie enthusiasts began passing rumors of the couple’s new venture.

Dijon Mustard & White Wine Braised Rabbit

A recipe worthy of a fatal attraction
Jul 12, 2011 12:31 pm
Braised rabbit with buttered noodles
photo: dainee on Flickr

Rabbit can be decadent and delicious, especially when it is braised in Dijon mustard and white wine. On top of all of that, this recipe calls for bacon, making it even more delectable. If you just can't swallow the thought of eating a rabbit, subsitute chicken instead.

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