Exotic Meats

Lamb Sausages - C/R Merquez - 5-1, 12oz
Lamb Sausages - Italian - 4-1, 16oz
Lamb Sausages - w/Apple & Garlic 4-1, 16oz
Lapin a la Dijonnaise
Le Choucroute du Baron
Lean Barbecue-Style kurobuta Pork recipe
Leftovers: Minced Squab in Lettuce Cups
Leg ( Bone In ) 30 Lbs.
Lemon Pepper Antelope
Lemon Scented Boar Chops with a Fresh Chanterelle and Fava Bean Ragout
Lemon Spinach Roast Kangaroo
Lemon-Rosemary Chukar Partridge
Low Country Stuffed Quail with Oyster-Leek Ragout and Hominy Grits Cake
Marinated Quail with Olives and Strega
Marinated Quail with Olives and Strega
Marinated Venison Loin Steaks with Onions and Sweet Peppers
Medallions 4 oz, 10 Lbs.
Medallions of Fallow Deer with Green Caramelized Apples
Melange of Sausage and Potato Paupiette
Merguez Sausage
Mexican Style Elk Bake
Mini-Venison Burgers
MOAMBE STEW
Mom's Box Foie Gras Dumplings with Honey-Shallot Syrup
More About Bison
Morel Foie Gras
Mousseline de Fruit de Mer
Mushroom Duxelle
Mushroom Pizza with Quail Egg
Mushroom-Stuffed Quail
N. Country A/Smk Slab Bacon 3 -4 Lbs.
N. Country A/Smk Sliced Bacon 5 Lbs.
Neuske A/Smk Slab Bacon 15 Lbs.
Neuske A/Smk Sliced Bacon 16 - 20 ct. 30 Lbs.
No Name
Nola's Smoked Duck Pizza with Brie and Truffle Essence
Nonesuch Poele
Number One Braised Bird Recipe
ORANGE DUCK
Orange Topped kurobuta Chops recipe
Oriental Duck Salad
ORIENTAL GINGERED DUCK
Oriental Partridge
Ostrich
Ostrich Boomerang Steaks
Ostrich Fan Fillets - Whole Sale - 25 Lbs. Box
Ostrich Orzo
Ostrich Sausages - w/Cherries - 5-1, 12oz
Ostrich Skewers
Ostrich Steak Russell
Ostrich Steaks with Green Peppercorn Sauce and Shittake Mushrooms
Ostrich Swedish Meatballs
Other Specialty Sausages - Linguica- 3-1, 10lbs
Other Specialty Sausages - Smk Alligator Andouille -4-1, 10lbs
Other Specialty Sausages - Veal Bockwurst -5-1, 16oz
Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta Recipe courtesy Bobby Flay
Oven-Barbecued Wild Boar
Pan fried Partridge Breasts
Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce
Pan Fried Squab with Apricot Glaze and Cornbread Stuffing
Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms
Pan Roasted Breast of Pheasant with Vanilla and Pears
Pan Roasted Duck Breast
Pan Roasted Duck Breast and Confit Leg with Champ Spring Roll, Foie Gras and Orange Mead Sauce
Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc
Pan Roasted Quail
Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts
Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin Recipe courtesy Bobby Flay, 2001
Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta
Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce Recipe courtesy Bobby Flay
Pan Seared Squab with a Dried Cherry Reduction Sauce Recipe courtesy Emeril Lagasse
Pan Seared Squab with Rice Dressing and Port Reduction
Pan Seared Squab with Rice Dressing and Port Reduction
Pan-Fried Quail with Country Milk Gravy and Buttermilk Mashed Potatoes
Pan-Fried Quail with Country Milk Gravy and Buttermilk Mashed Potatoes
Pan-Roasted Pork Tenderloin Wild Boar-Style with Shiitake Mushrooms
Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras
Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras
Panned Mississippi Quail with Smashed Root Vegetables, Stewed BBQ Quail Legs and Sweet BBQ Sauce
Paper wrapped partridge
Pappardelle al Cinghiale
Pappardelle with Rabbit
Pappardelle with Rabbit
Pappardelle with Wild Boar Ragu (Pappardelle al Ragu Di Cinghiale)
Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce
Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg
PARMESAN DUCK BREAST
Parsley Couscous
Partridge + Hazelnut Salad
Partridge and Black Pudding
Partridge Casserole
Partridge Hot Pot
Partridge Under Oil with Asparagus Salad
Partridge With Cabbage
Partridge with Juniper
Partridge with Pears and Blue Cheese
Pastrami Spice-Encrusted Venison with Huckleberry Ketchup
Patridge Risotto
Pecan Crusted Duck Confit and Wilted Spinach Salad
Pecan Crusted Rabbit
Pecan Crusted Venison with Bourbon Mash Recipe courtesy Emeril Lagasse
Pekin Duck Bresat with Orange Sauce 32 Oz.
Pekin Duck with Orange Sauce Frozen 6 Lb.
Peppered Ostrich Steak with Blue Cheese Sauce
Pheasant
Pheasant (or Partridge) Spicy Kebabs
Pheasant - 3 to 3.5 Lbs.
Pheasant and Cabbage Chowder
Pheasant Bones, 30 Lbs.
Pheasant Legs ( Bone In ) 10 pk
Pheasant Napolean
Pheasant Recipe
Pheasant Sausages - C/R w/Coganac - 5-1 , 12oz
Pheasant Sausages - Pheasant w/Coganac Smoked - 5-1, 16oz
Pheasant Sausages - Pheasant - 4-1, 16oz
Pheasant Sausages - Smk -5-1, 10lbs
Pheasant, 3 1/2 - 4 Lbs.
Pheasent, Whole, 9pc.
Pheassant Thighs ( Bone Out ) 5 Lbs.
Pineapple and Mango kurobuta Pork recipe
PINEAPPLE DUCK
Piperade Basquaise
Pistachio and Pine Nut Crusted Rack of Venison with Wild Mushroom and Bacon Bread Pudding and a Cherry-Sage Reduction Sauce Recipe courtesy Emeril Lagasse, 2005
Pomegranate-Cinnamon Grilled Quail
Porcini Crusted Elk "Wellington", Creamed Spinach and Foie Gras in Puff Pastry
Pork Balls and Sauerkraut
Pork Sausage Gravy
Pork Sausages - British Bangers - 8-1, 2lbs
Pork Sausages - Pork Andouille - 5-1, 16oz
Pork Tenderloin in Bourbon
Pork Vegetable Soup
Pot Road Dunscombe Park Partirdge with Fadmoor Beetroot, Creamed Curly Kale & Smoked Bacon Gravy
Pot Roast Partidges
Poulet Farci Truffiere
Poussin - 19 to 22 oz.