Executive chef Rupert Boreland demonstrates some easy ways to cook and prepare wild game.

Chef Rupert prepares a pan-roasted rabbit with white wine, orange and thyme dressing with garlic-roasted egg noodle pasta.

Visiting Chef Adam Lafleur of Constantine restaurant in Toronto, where he shows how he prepares his dry-aged duck with fennel & oranges.

Chef Rupert prepares braised Deer Shank with polenta.