15 Elegant Bison, Lamb, and Duck Recipes

At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. "Grilling," he says, "sucks the moisture out of meat." He's a big fan of bison, because it's leaner and higher in iron than beef, but beef tenderloin also works well here.

Recipe: Bison Steaks with Fig-Balsamic Sauce

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her green version with Anaheim and serrano chiles to add bright flavor to grilled lamb burgers.

Recipe: Lamb Burgers with Green Harissa

Make a huge batch of these delightful cumin-spiced peppers. You can serve them not just with the lamb steaks here, but also with pork and beef.

Recipe: Lamb Steaks with Peppers and Cumin

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.

Recipe: Stuffed Eggplant with Lamb and Pine Nuts

Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile sauce–spiked stir-fry. For the most sustainable and humane option, buy grass-finished bison.

Recipe: Spicy Green Bean and Tofu Stir-Fry with Ground Bison

This leg of lamb is perfectly juicy in the center, with a fantastic crust. The recipe is so easy that it's ideal for a dinner party, as well as for Easter.

Recipe: Garlic-and-Herb-Crusted Leg of Lamb

Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.

Recipe: Spice-Glazed Lamb Chops with Red Wine-Coffee Pan Sauce

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper).

Recipe: Turkish Ground-Lamb Pizzas

For a pretty blend of colors as well as flavors, Sang Yoon lays slices of cumin-spiced lamb on a bed of jicama, carrot, and lettuce. "Lamb seasoned with cumin is very Indian, as well as Sichuan and Yunnan. But no one in Asia would serve lamb on a salad; that's just me being Californian," Yoon says.

Recipe: Grilled Lamb Salad with Cumin Vinaigrette

Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.

Recipe: Crispy Duck Legs with Toasted Hazelnut and Garlic Sauce

Chef Paul Kahan of The Publican in Chicago has a great trick for heightening the flavor of duck breasts: He ages them on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.

Recipe: Dry-Aged Duck Breasts with Golden Beet Panzanella

This simple dish — slow-cooked meat and potatoes in a fragrant broth — makes a comforting meal once cold weather sets in.

Recipe: Braised Lamb with Potatoes

Food & Wine's version of a street food classic, this recipe has everything you'd want and expect in the favorite Middle Eastern dish, including a creamy tahini sauce.

Recipe: Lamb Shawarma

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