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 .)