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Recipes
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Barbecue Buffalo Steaks with Spicy Onions
Pheasant Braised Under Cabbage
Roasted Wild or Heritage Turkey with Bourbon-Pecan Stuffing
Roasted Wild or Heritage Turkey with Apple Sausage Dressing
Roasted Scottish Grouse with Braised Savoy Cabbage and Chanterelles
Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce
Roasted Foie Gras with Sauternes Sauce and Madeira Figs
Roasted Foie Gras with Garlic Confit
Recipes
Barbecue Buffalo Steaks with Spicy Onions
Pheasant Braised Under Cabbage
Roasted Wild or Heritage Turkey with Bourbon-Pecan Stuffing
Roasted Wild or Heritage Turkey with Apple Sausage Dressing
Roasted Scottish Grouse with Braised Savoy Cabbage and Chanterelles
Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce
Roasted Foie Gras with Sauternes Sauce and Madeira Figs
Roasted Foie Gras with Garlic Confit
Roasted Breast of Mallard Duck with Legs in Salmis Sauce
Roast Wild Scottish Pheasant with Swiss Chard, Mushrooms and Sweet Potato Puree
Wild Mushroom-Stuffed Loin of Boar with Sautéed Sunchokes
Warm Potato Salad with Balsamic Vinegar
Venison Daube à l'Armagnac
Venison and Cherry Pâté en Croûte
Stewed Capon in Sugarcane Brandy
Southern Fried Quail Salad with Ranch Dressing
Slowly Roasted Mallard Apicius with Roasted Quince
Sicilian Baked Rabbit with Green Olives, Golden Raisins, Capers and Pine Nuts
Seared Breast of Moulard Duck à la D'Artagnan
Seared Breast and Confit of Baby Pheasant with Zinfandel Reduction Sauce
Sautéed Pheasant Breasts with Wild Mushrooms
Sautéed Foie Gras with Grape Sauce
Salad of Duck Sausages, Green Beans and Walnuts
Roast Loin of Venison with Spiced Date Glaze with Braised White Root Vegetable
Roast Guinea Hen Breasts and Leg Roulades in Black Truffle Sauce
Risotto of Goose Giblets
Ranch Ostrich with Honey-Malt Glaze on Yellow Tomato-Pozole Stew
Quick Ideas for Seared Foie Gras
Pumpkin Surprises: Foie Gras in a Pumpkin "Terrine" and Foie Gras Mousse in Baby Pumpkins
Pumpkin Soup with Brussels Sprouts, Chanterelles, Duck Magret and Foie Gras
Pot de Provence with Saffron-Scented Couscous
Pomegranate-Mint Marinated Quail with Figs, Arugula and Crispy Potato Croutons
Pomegranate Koresh with Duck (Fesenjan) with Saffron Basmati Rice (Chelow)
Poached and Roasted Turkey in the Style of Bresse
Pheasant with Dates, Quince and Pinot Noir Sauce
Partridge, Pear and Wild Mushroom Strudel with Pear-Onion Chutney
Partridge with Marsala and Brandy
Partridge with Bacon, Cider-Glazed Cabbage and Sautéed Apples
Partridge and Foie Gras Terrine
Pan-Seared Cod with Duck Confit
Pan-Roasted Wood Pigeon Over Curried Orzo
Moroccan Squab Pie (B'Stilla)
Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing
Medallions of Venison with Fruit Chutney, Puréed Beets and Sweet Potatoes
Lièvre à la Royale
Lavender Honey-Glazed Roast Duck
Grilled Venison Chops with Tomato-Watercress Relish, Red Wine Jelly with Warm Potato Salad
Grilled Grouse with Warm Potato Salad
Grilled Game Sausages on Basil-Flecked Polenta with Buried Mozzarella and Chunky Tomato Sauce
Grecian Quail on the Grill
Fricassee of Guinea Hen with Shallots
Foie Gras and Lobster Salad with Papaya
Festive Terrine of Rabbit with Port-Soaked Prunes or French Kisses
Duck Quesadillas
Duck à l'Orange
Drunken Boar
Dixie Duck Confit on Corn and Baby Butter Bean Succotash with Smoked Tomato Ketchup
Crisp Oven Roasted Chicken with Rosemary Potatoes
Classic Terrine of Foie Gras
Civet of Wild Boar
Charred Buffalo Medallions with Black Coffee Barbecue Sauce
Breast of Guinea Hen with Porcini Mushrooms
Potato Galette
Ostrich Fajitas
Hatikva Charcoal-Grilled Foie Gras and Duck with Fig Jam
Grilled Ribeye of Buffalo with Yorkshire Pudding Topped with Carrots and Morels
Spice-Roasted Squab with Porcini and Foie Gras
D'Artagnan's Duck Rillettes
Garbure
Grilled Creole Wild Boar Tenderloins with Garlic-Cheddar Cheese Grits
Curried Duck Soup with Cucumber-Rice Salad
Chicken Provençal with Grilled Vegetables
Guinea Hen Two Ways with Garlic and Lemon Sauces
Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce and Sweet Potato Croquettes
Partridge Cacciatore
Greek-Style Quail Salad
Raspberry-Glazed Poussin with Wild Mushroom Ragout on Wild Rice Pancakes
Roasted Gascon Quail with Grapes, Foie Gras and Armagnac
Buffalo Ribeye Roast Baked In Salt
Buffalo Medallion Croustillant with Wild Mushrooms and Braised Mustard Greens
Breast of Guinea Hen with Corn Salad and Truffle-Mushroom Sauce
Braised Guinea Hen with Morbier Cheese Polenta
Boneless Leg of Wild Boar with Golden Raisins
Barbecued Buffalo Sloppy Joe Sandwiches
Bangers with Bubble and Squeak and Pinot Noir-Thyme Sauce
Baked Potato with Foie Gras and White Truffles
"SRO" Guinea Hen
Goose with Roasted Apples
Gala Goose
Roast Pheasant Breasts with Oyster, Pancetta and Fresh Sage Dressing
Braised Baby Pheasants Spanish Style
Bangkok Chicken Thighs over Saffron-Coconut Jasmine Rice
Green Chili Almond Sauce for Turkey Burritos
Smoked Buffalo Tenderloin with Maker's Mark Glaze with Chipotle-Onion Potato Cake
Seared Buffalo Skirt Steaks with Basil Mashed Potatoes
Mustard-Glazed Buffalo Flank Steak Stuffed with Roasted Peppers and Smoked Gouda
Braised Legs of Wild Hare in Thyme-Port Wine Sauce
Braised Squab Stuffed with Black Truffles, Foie Gras, Chestnuts and Rice on Root Vegetables
Barbecued Quail over Silver Queen Corn and Vidalia Onion Risotto
Boneless Sautéed Squab on Green Lentils and Foie Gras with Lentil Sprouts Salad
Boneless Stuffed Squab with Mole Sauce on Grilled Polenta with Corn Kernels and Thyme
B & B: Bunnies and Bourbon Sauce
Bacon Wrapped Turkey Breast and Turkey Leg Burrito with Green Chile Almond Sauce
Grilled Polenta for Stuffed Squab with Mole Sauce
Oven-Roasted Rabbit with Herbs
Porcini Terrine with Wood Pigeon, Foie Gras and Duck Prosciutto with Red Wine Emulsion
Corn and Vidalia Onion Risotto for Barbecued Quail
Spiced Rabbit Legs with Tomatoes, Okra and Ginger with Scented Basmati Rice
D'Artagnan Glorious Game Cookbook
Bio/Experience
D’Artagnan’s Glorious Game Cookbook
is a collection of nearly 300 recipes, including game classics and original creations for the home cook, ranging from simple roasted birds to elaborate foie gras dishes, to be enjoyed year-round.
For more than 25 years D’Artagnan has been supplying top chefs with quality game. Now that these products are available at local supermarkets, through spe...
View Entire Bio
D’Artagnan’s Glorious Game Cookbook
is a collection of nearly 300 recipes, including game classics and original creations for the home cook, ranging from simple roasted birds to elaborate foie gras dishes, to be enjoyed year-round.
For more than 25 years D’Artagnan has been supplying top chefs with quality game. Now that these products are available at local supermarkets, through specialty gourmet shops and at dartagnan.com, home cooks can prepare a wide variety of dishes like those served in the country’s finest restaurants. Game meats and game birds, from venison, ostrich and buffalo to rabbit, duck and wild turkey are thoroughly covered, as are sausages, charcuterie, and foie gras.
The complete,
D’Artagnan’s Glorious Game Cookbook
is available
here
.
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