Place red peppers in pan and put under broiler. Cook until they begin to turn black, turning frequently so this occurs evenly on all sides of the ...

Rub garlic cloves with small amount of oil; roast at 375 degrees F until soft. Peel; place in blender or food processor. Add ground pheasant and ...

Place pork on flat surface; season. Moisten with Calvados. Combine remaining ingredients except oil. Spoon down center of pork. Roll pork around ...

Trim rabbit saddles, leaving belly meat intact. Reserve. Combine garlic, wine, oil, herbs, salt and pepper in glass dish; add portobellos. Cover; ...

Cut salmon belly flap to fit larding needle; lard flaps lengthwise through sturgeon loin, using three to four pieces. Season; sear on both sides in ...

Preheat oven to 350 degrees. Mix salt and pepper together. Sprinkle outside and inside of turkey completely with mix. Place turkey in a large ...

After rubbing it with the spice mixture, place the turkey in a heavy, resealable plastic food-storage bag and refrigerate up to 12 hours for a ...

TO SERVE Slice pheasant breasts on bias; arrange portions on plates with stuffing, potato bread and cranberry relish. Drizzle warm orange ...

These mashed potatoes prove that butter and sour cream aren't necessary for a satisfying dish. The sweet roasted garlic, olive oil and rosemary will ...

Lightly pound breast. Spread farce over breast; roll. Secure ends with twine. (Alternate method is to roll in caul.) Place on pan; roast at 400 ...