Featuring quick and easy ways to prepare wild game: Chef Rupert Boreland and his team of guest chefs demonstrate new ways of cooking and presenting gourmet-style wild game cuisine.

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From visiting a local garden to grilling the Wild Boar, Chef Zach completes his dish. Part 2 of 2.
Chef Rupert prepares a Jerk Quail with wild ramp pesto orecchiette.
Chef Rupert prepares a moose braciole stuffed with moose and topped with Parmesan cheese.