Wild Mushroom Vol-au-Vents
by D'ArtagnanThis easy recipe for buttery puff pastry with an earthy mixture of wild mushrooms is a party-perfect canape. Use good-quality pre-made vol-au-vent shells to save time.
View Recipe Wild Mushroom Vol-au-Ventstruffle
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Bison Sliders with Foie Gras & Onion Marmalade
by D'ArtagnanFor these tempting sliders, flavorful bison burgers are paired with foie gras spread and onion marmalade. This recipe is great for parties, as the little bites are quite addictive.
View Recipe Bison Sliders with Foie Gras & Onion Marmalade
Herb-Roasted Pheasant
by D'ArtagnanThis recipe for whole roast pheasant with herbs makes a delightful and elegant meal for two and is surprisingly easy.
View Recipe Herb-Roasted Pheasant
Wild Mushroom Risotto
by D'ArtagnanHere's a deliciously easy recipe for creamy risotto with wild mushrooms. Enjoy this earthy and simple dish as either a side or the main event.
View Recipe Wild Mushroom Risotto
Veal Osso Buco
by Alexander BernardThis simple veal osso buco recipe is braised until fork tender. Serve this classic Italian dish with Yukon gold truffle butter mashed potatoes.
View Recipe Veal Osso Buco
Roasted Rack of Lamb
by Bill PeetThis simple lamb chop recipe is tender, juicy, flavorful and quick enough to make for a weeknight dinner.
View Recipe Roasted Rack of Lamb
Crispy Buttermilk Fried Rabbit
by D'ArtagnanThis recipe for the best-ever fried rabbit begins with succulent rabbit leg confit coated in spiced buttermilk which is then double-fried until crisp.
View Recipe Crispy Buttermilk Fried Rabbit
Tartine of Squab En Salmis
by Daniel BouludIn this luxurious recipe by legendary chef Daniel Boulud, garlicky grilled sourdough bread is topped with squab, mushrooms and seared foie gras.
View Recipe Tartine of Squab En Salmis
Wine Country Burger
by D'ArtagnanFor this easy recipe, we pair our ground Wagyu with pears, arugula, and mild Raclette in a bite-sized burger that's perfect for parties.
View Recipe Wine Country Burger