Posts
Showing posts from 2018
Vietnamese Black Bear Pâté Chaud
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Roasted Quail with Fried Sage and Golden Raisins
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Venison Cheesesteak Sandwich with Leeks
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Hasenpfeffer (German Rabbit Stew)
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Wild Rice and Turkey Carcass Soup
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Rosemary and Orange Roasted Quail
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Venison and Ham Runzas (Bierocks)
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Scallion-Sausage Stuffed Grilled Rainbow Trout
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Dandelion, Poppy Seed and Lemon Fritters
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