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Main Dishes: Game
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Broiled
Quail With Blood-Orange-and-Pomegranate Glaze, Warm-Vegetable-and-Wilted-Arugula
Salad, and Crispy Polenta Triangles
NANCY VERDOLINI |
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Duck
Schnitzel With Orange-Hazelnut Brown Butter and Arugula
Salad
PATRICIA YEO of AZ |
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Honey
Vinegar-Braised Rabbit Agrodolce
TODD ENGLISH of Todd English's Olives NY |
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Oolong-Tea-Smoked
Quail
PATRICIA YEO of AZ |
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Ragout
of Wild Boar
RICK LAAKKONEN of Ilo |
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Roast
Duck à l'Orange
TERRANCE BRENNAN of Artisanal and Brennan's Seafood
and Chop House |
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Roasted
Rack of Veal with Red Wine and Mushroom Sauce
ERIC RIPERT of Le Bernardin |
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Roasted
Rack of Venison Wrapped in Sliced Pears
TODD ENGLISH of Todd English's Olives NY |
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Salt-Crusted
Pheasant
TERRANCE BRENNAN of Artisanal and Picholine |
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Stuffed
Squab
EGIDIANA MACCIONI of Le Cirque |
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Tea-Smoked Duck
ANITA LO of Annisa and Rickshaw Dumpling Bar |
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Venison
Confit
PAUL LIEBRANDT, formerly of Atlas |
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