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Piccante Pork Meatballs
PICCANTE PORK MEATBALLS
A recipe from chef Chad Brown at the place with "the tastiest balls in town" 24th and Meatballs. He pairs this with one of their sauces: pesto, marinara, or pork sugo.
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Grilled Pepper Mustard Relish from Imperial
GRILLED PEPPER MUSTARD RELISH FROM IMPERIAL
Recipe by Chefs Vitaly Paley and Ben Bettinger
This is our favorite sausage accompaniment created by one of our favorite chefs.
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Foie Gras Marshmallow
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Iberico bacon wrapped rabbit loin with Pocho beans
IBERICO BACON WRAPPED RABBIT LOIN WITH POCHO BEANS
John Sundstrom of Lark created this dish with Nicky Farms rabbit as part of his Rabbit Tasting for the 2012 Wild About Game cooking competition.
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Pheasant Boudin Blanc, Potato Puree, & Brandy Prunes
PHEASANT BOUDIN BLANC, POTATO PUREE, & BRANDY PRUNES
Gilt Club chef Chris Carriker prepared this dish for the 2012 Wild About Game competition.
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Piccante Pork Meatballs
Foie Gras Marshmallow
Iberico bacon wrapped rabbit loin with Pocho beans
Pheasant Boudin Blanc, Potato Puree, & Brandy Prunes
Quail Bahn Mi
Pheasant Sausage
Quail with Autumn Succotash
Cavatelli Cacciatore
Pheasant Salad