Game might sound intimidating, but it’s much easier to find in stores these days. Jacques begins with a step-by-step demonstration of Venison Steaks in Sweet-Sour Sauce. It’s a simple recipe using cupboard staples to great effect. Next, his Skillet Duck with Red Oak Salad is a simple and delicious way to serve duck. Finally he reveals a rabbit and separates out the saddle to roast and makes a stew with the rest in Sautèed Rabbit with Morels and Pearl Onions. It’s really two recipes in one.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)