| Recipe | Source |
|---|---|
| Braised Red Cabbage | The Professional Chef (8th Edition) |
| Cumberland Sauce | Feeding Hannibal: A Connoisseur's Cookbook |
| Foie Gras Timbits | Feeding Hannibal: A Connoisseur's Cookbook |
| Frangipane Tart with Blueberries and Red Currants | Blackbird Bakery Gluten-Free |
| Game Jus and Poivrade Sauce | Bones: Recipes, History, & Lore |
| Venison Medallions Grand Veneur | On Cooking (5th Edition) |
| Venison Shank in Rosemary-Wine Sauce | Bones: Recipes, History, & Lore |