So you’ve got the meat in hand. Good work. You may be thinking, “How the duck do I cook this?!?” People are interested in trying our delectable meats, but duck (or rabbit, wild hog, or even pheasant) aren’t as commonly served in America, as say, chicken, and so it seems that intimidation occasionally get’s mixed in to the recipe somewhere along the way. Don’t let that be the case! Omit intimidation! Serve easily prepared, healthy, flavorful meats on special and everyday occasions.

Below you’ll find some great recipes for each of the animals that we’ve raised, including duck, chicken, goose, guinea fowl, rabbit, pheasant, heritage pig, and wild caught boar. Research and read on to find great recipes for our meats including techniques for roasting, pan searing, brining, braising, barbecuing, you name it! You can even catch up and learn from your favorite TV chefs, and stars. The internet is a great place to explore endless information and educational videos on just about anything. Learn a little in the kitchen and it’ll take you lot of tasty places.


Remove from heat when internal breast meat has reached 130° F(medium rare) and rest for 5 minutes. Internal temperature to reach 160-165° F.

Duck Recipe Contest (Bring on the creativity!)

Food Network – Duck Recipes

Epicurious – Duck Recipes

Bon Appetit – Duck Recipes

Food Gawker – Duck Recipes

Wild Boar:

Remove from heat at 145° F as measured by a food thermometer, followed by a three-minute rest time.

Wild Hog Ham Leg Baked in Port Wine

For the Ham and Marinade:

6-7 lb. ham leg (skinned optional)

8 peppercorns (bruised)

8 juniper berries (crushed)

1 bottle port wine

1 T sea salt

1 large carrot (scraped, quartered, finely sliced)

1 medium onion (peeled, spiked with 3 cloves)

¾ c vegetable oil

1 bouquet garni (2 bay leaves, 1 sprig thyme, 1 branch sage, 1 branch rosemary, 3 fresh parsley, twined together)

½ c white raisins

1 dried orange skin

2 cups sparkling water

For the Paste:

3 T Diijon mustard

3 T honey

3 T ham drippings

6 T flour

Prepare and Marinate Ham:

1. Wrap peppercorns and juniper berries in cheesecloth and tie securely.

2. Boil all ingredients in kettle, excluding sparkling water, and paste. Cool.

3. Place ham in large bowl and cover with marinade and sparking water.

4. Keep covered for 2 days in refrigerator, turning ham a couple times a day.

Baking Ham:

1. Preheat oven to 300 degrees.

2. Place ham in braising pan, pouring remaining marinade in bottom of pan.

3. Discard orange peel, cheesecloth, bouquet garni, and spiked onion.

4. Bake for 3 ½ hours, basting ham with marinade regularly.

5. Remove ham from heat and let rest for 20 minutes.

6. Mix all paste ingredients and cover ham.

7. Return to oven at 400 degrees and bake until paste has turned to a golden crust.

8. Enjoy fervently.

Other great sites to learn learn a little more from:

Food Network – Wild Boar Recipes

Bon Appetit – Wild Boar Recipes

FoodGawker – Wild Boar Recipes


Remove from heat when internal meat reaches 135° F and rest. Meat to reach a final internal temperature of 165° F.

Le Lapin Saute

aux olives vertes.

(Rabbit Sautee with green olives)

3 lb. Rabbit.

16 pitted green olives

1 t sea salt

1 t pepper

½ c. flour

1 T vegetable oil

2 plump shallots (peeled and sliced paper thin)

1 garlic clove (peeled and sliced paper thin)

6 medium sized mushroom (sliced thinly)

¼ t dried thyme

½ c dry white wine

½ c water

8 oz. tomato sauce

2 t cornstarch

1 shot brandy

2 t butter

1. Break down rabbit into 6 separate pieces. Set liver aside.

2. Rub the rabbit with salt and pepper.

3. Dredge rabbit pieces in flour.

4. Heat oil medium heat in large skillet and brown rabbit on all sides, cooking through, with no pink meat. Approximately 20 minutes.

5. Reduce heat.

6. Chop liver.

7. Saute in shallots, garlic, mushrooms, thyme, and chopped liver until all are coated in oil.

8. Add wine, water, tomato sauce, and deglaze the pan.

9. Add cornstarch, and water. Stire and simmer for 5 minutes.

10. Add rabbit, olives, brandy, and butter. Stir well and simmer for 3 minutes.

Other great resources:

Saveur – Rabbit Recipes

Food Network – Rabbit Recipes

Bon Appetit – Rabbit Recipes


Always Cook to internal temperature of 160-165° F, or preference, taking resting time into account.

Le Coq Au Vin a la Bourguignonne

Chicken Braised in Red Wine Bourguignonne Style

3 ½ – 4 lb chicken

¼ c flour

6 t butter

¼ lb. streaky salt pork (rind removed, cut into ¼” lardons)

12 peeled pearl onions

½ lb. small mushrooms (halved from top to bottom)

1 shot Marc de Bourgogne (or brandy or whiskey)

1 bottle Beaujolais

3 cloves garlic

1 bouquet garni (1 bay leaf, 1 sprig of thyme, 3 sprigs fresh parsley, twined together)

1 celery stalk

1 medium sized carrot (trimmed and skinned)

3 t chicken blood

sea salt


½ lb. croutons

1. Break down chicken into 8 pieces. Set liver aside.

2. Flour chicken lightly.

3. Melt 2 t butter in deep, heavy bottomed pan.

4. Saute lardons until they take on color, then remove from heat. Saute pearl onions and mushrooms briefly, removing from heat after 3 minutes.

5. Brown chicken in the same fat, pour in Marc de Bourgogne, ignite. Coat chicken pieces as much as possible until all alcohol has cooked off and flames have gone out.

6. Return lardons, onions, and mushrooms to the pan.

7. Add white wine garlic, bouquet garni. Cover and simmer on low for 45-50 minutes.

8.  Remove chicken and remaining ingredients, discard bouquet garni, and strain sauce.

9. In clean pan, saute chopped liver and butter for 3 minutes, and remove from heat.

10. Add blood, pour in strained sauce, bring to a boil, and then remove from heat.

11. Arrange your chicken in a serving dish, pour sauce atop, add croutons. Serve HOT. Bon Appetit.

Other great resources:

Epicurious – Chicken Recipes

FoodGawker – Chicken Recipes

All Recipes – Whole Chicken Recipes

Food Network – Chicken Recipes

Guinea Fowl:

Always cook to internal temperature of 160-165° F, or preference, taking resting time into account.

Pan Roasted Guinea Fowl

with sage, celery, and blood orange.

3-4 lb. Guinea Fowl

8 blood oranges

1 stalk of celery (whole)

1 small handful fresh thyme

6 cloves garlic

6 T butter

10 sage leaves

1 ½ cup dry fruit focused white wine

sea salt


1. Preheat oven to 425 degrees.

2. Rub the Guinea Fowl with salt and pepper, inside and out.

3. Cut off skin of blood oranges, slice into rounds.

4. Thinly slice celery, and mix in thyme, salt and pepper.  Stuff this mixture into the cavity of the Guinea Fowl and use twine to close up.

5. Heat a pan, add olive oil, and Guinea Fowl.  Add white wine, garlic, sage, and butter. Add wine at intervals to keep pan moist. Cook until golden brown on all sides.

6. Place in oven for 45 minutes, checking to add wine as needed.

7. Remove from heat and let Guinea Fowl rest for up to 10 minutes.

Your Guinea will be part roasted, part steamed, all delicious.

Other great resources:

Food Network – Guinea Recipes

Epicurious – Guinea Recipes

BBC Foods – Guinea Recipes


Remove from heat at Cook to internal temperature of 155-160° F, or preference, taking resting time into account.

Food Network – Pheasant Recipes

Ultimate Pheasant Hunting Recipes

Epicurious – Pheasant Recipes


Remove from heat when internal breast meat has reached 130° F(medium rare) and rest for 5 minutes. Internal temperature to reach 160-165° F.

Bon Appetit – Goose Recipes

Food Network – Goose Recipes

Epicurious – Goose Recipes

Savuer – Goose Recipes


Remove from heat at 130° F. Let the squab sit for 5 minutes before serving, during which time the temperature of the meat will reach a final internal temperature of 150-155° F.

Food Network – Squab Recipes

Epicurious – Squab Recipes

The Daily Meal – Squab Recipes

Heritage Pig:

Remove from heat at 145° F, followed by a three-minute rest time.

Pork. Be Inspired. A fantastic pig reference site. A go-to for learning.

Food Network – Heritage Pig Recipes

Epicurious – Heritage Pig Recipes

If you haven’t bolted to the kitchen to satisfy the mouth watering hunger that resulted from you reading these recipes, and you’re still reading, then more power to you. I couldn’t do it! Another website for the foodies to check out: Requires a (free) signup and is beautifully presented.

Now, Go! Go cook, you chefs in the making!