A Few Less Common Ingredients

Once you have a feel for working with meats and poultry, adapting your recipes and cooking style to more unusual ingredients shouldn’t be difficult. Many people are reticent to experiment with foods not because of squeamishness but because they have no idea how even to begin. Rabbit, pheasant, partridge, and frog’s legs, for example, can be made into soup in the same way as chicken. Squab can be cooked in the same way as duck—saving the breasts for an elegant main course and using the carcasses and thighs for soup. Venison can be prepared in the same way as pork or beef.