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Meat and furred game
Meat and furred game
 
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Meat and furred game Meat Mixed or your choice of meat Game Meat pie
Meat and furred game
Beef bourguignon Bordeaux-style
Braised Shank of Suckling Veal à la Berrichonne, with a Fricassée of Young Vegetables
Françoise Depée (...-2008) anc. Auberge des Templiers, France
Braised Veal Rump with Endive Charlotte, Braised Lentils and Eucalyptus Honey Sauce
Benoît Sinthon, Il Gallo d'Oro, Madère
Braised Veal with Blanquilla Pears
Cold Veal with Tuna Sauce - Vitello tonnato
Flemish Hochepot
Fricassee of Veal with Sorrel
Ginger and plum-glazed pork loin
Maple pork tenderloin
Meatball and pork hock stew
Osso Buco alla Milanese
Poached Veal Shanks with Spring Vegetables
Pork, Apple and Maple Papillote
Pork, Zucchini, Cherry, Tomato and Onion Mosaic
Carme Ruscalleda, restaurante Sant Pau, Espagne
Pulled Pork Crown
Quickly Sautéed Veal Medallions with Citrus Juice
Rabbit with Mustard
Rack of Lamb Steamed with Thyme
Roast Pork with Sherry Vinegar
Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan
Roast Veal Shank with Knödel
Saddle of Young Rabbit Stuffed with Vegetables, Poivrade Sauce
Santceloni Veal Shank - Jarrete de ternera de Santceloni
Santi Santamaria 1957-2011
Steak Manila
Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier, Le Hameau Albert Ier, France
Sukiyaki
Tourtière from Charlevoix
Veal Blanquette with Two Mushrooms
Veal Chops with Tomato Rougail
Veal Chops with Vegetable Ragout
Veal Chops with Zucchini "Noodles"
Veal Medallions with Cambozola Cheese
Veal Medallions with Endive
Veal Mignons with Parmesan and Rice Cakes
Marc Circé
Veal Parmigiano
Veal Paupiettes with Spring Vegetables
Veal Rolls Stuffed with Fresh Chèvre on Gingerbread Toast
Veal Sauté with Ginger and Coriander
Veal Scaloppini and Wheat Salad with Pine Nuts and Raisins
Veal Scaloppini Milanese with Herbs and Lemon
White Bread Knödel
Meat
Afelia - Pork Cooked in Red Wine with Coriander
Autumn Pot Roast With Root Vegetables
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Basque Pot-au-feu
Beef and Ale Pot Roast
Beef and Vegetables with Bean Sprouts
Beef bourguignon
Beef Braised in Wine - Boeuf en Daube
Beef empanadillas
Beef on a String
Beef prime rib with thyme butter
Beef Sirloin with Onions and Apricot Lentils
Beef steaks with prune chutney
Beef stew
Beef Tenderloin Medallions with Caramelized Onions and Port Sauce
Beef Tenderloin with Fleurie Wine and Marrow
Michel Troisgros, Maison Troisgros, France
Beef with Huntsman Sauce, Mini Carrots and Sweet Potato-Celeriac Puree
Guy Martin, Restaurant Le Grand Véfour, Paris
Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
Jean-Pierre Challet, The Fifth, Toronto
Blanquette of Farm-Raised Veal Fernande Allard
Bo Bun - Vietnamese-Style Beef (314 cal.)
Braised Pork with Coconut Milk and Pineapple (Samlo kti)
Braised Rabbit with Beer
Braised Rabbit with Sorrel Sauce
Braised Veal Shank with Exotic Pepper Jus
Michel Rostang, restaurant Michel Rostang, Paris
Breaded Suckling Lamb and Artichokes Fried in Olive Oil
Caramel Walnut Glazed Spiral Ham
Carbonade flamande (beef stew in beer)
Carpetbag Steak
Charolais Filet with Hay Jus and Little Vegetables
Patrick Bertron, Le Relais Bernard Loiseau, France
Christmas ham glazed with sugar cane
Creole Blood Sausage - Boudin Créole
Creole-Style Meatballs with Sweet Potato Fricassee
Croatian-Style Lamb Chops
Dalmatian Pot Roast
Danish Roast Pork with Crackling (Flæskesteg)
Empanadas - Meat-Filled Turnovers
Five-Spice Pork Tenderloin
Fricandeaux à la vaudoise, Stuffed Beef Rolls
Glazed Lamb Shanks with Anise and Mornes Spices
Glazed loin of veal, jardinière of vegetables
Gualtiero Marchesi, L'Albereta, Italie
Goulash
Green-coated Lamb Rack with Zucchini Cannelloni and Fresh Chevre
Grilled or Fried Kafta
Grilled Pork Chops with Caramelized Grapefruit
Ham Braised with Beer (Maple Schoune)
Ham with Cider and Pears
Ham with Maple Syrup, Bois-Francs style
Ham with Peach Chutney
Hand-Cut Beef Tenderloin Tartare with Grainy Mustard
Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice
Éric Gonzalez, James Le Restaurant, Vieux-Montréal
Hungarian Goulash
Iberian Pluma with Creamy Almond and Cauliflower Purée
Juan Antonio Perez Pozo (Toño Perez)
Irish stew
L'Enchaud - Slow-Cooked Pork Loin, Périgord style
Lamb Axoa with Espelette Pepper
Jean-Marie Amat, anc. Restaurant Jean-Marie Amat, 1946-2018, France
Lamb Chops on a Potato Wreath
Lamb Crumble with Ratatouille
Lamb kebabs with preserved lemon and spiced couscous
Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts
Lamb Sauté with Figs
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Lamb Tagine with Artichokes and Peas
Lamb Tenderloin with Spinach and Fresh Cheese
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Lone Star Chicken Fried Steak with Cream Gravy
Madeira-Braised Ham
Maple Ham
Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw
Matambre - Stuffed Rolled Beef
Meatball Kebabs with Avocado Tzatziki
Meatballs with Olives and Walnuts
Mediterranean-Style Rabbit
Mexican pozole
Milk-Fed Lamb Cooked Sous Vide
Milk-Fed Veal Chop with Roasted and Grilled Lettuces
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Milk-Fed Veal Chop Wrapped in Young Leeks
Mongolian Beef
Moussaka (Melijanes moussaka)
Mutton Tagine with Prunes
Noodles Sautéed with Veal
Olla Podrida - Mexican Stew
Orange-Glazed Ham
Oreilles de crisse - Old-fashioned Quebec Pork Crisps
Osso buco of pork with caramelized onions à l’orange
Osso buco, Milanese-Style
Pan Roasted Polderside Duck Breast, Parsnip Cream, Beets and Brussel Sprouts
Parilla - Grilled Rib Steak
Pasticada, Dalmatian braised beef with Prosek
Pasticada, Dalmatian-style Pot Roast
Pecan-Crusted Ham
Poached Sirloin with Dried Ceps and Vermicelli
Michel Troisgros, Maison Troisgros, France
Poitou-Style Potée with Goat Cheese
Pork and Clam or Cockle Stew
Pork and Coconut Curry with Vegetables
Pork Chops Glazed with Whisky and Maple Syrup
Pork Colombo
Pork Curry
Pork Griot
Pork Hocks with Apple Cider and Calvados
Pork Loin with Confit Garlic Petals
Patrick Ruszczynski
Pork Loin with Pesto and Roasted Vegetables
Pork Roulades with Fresh Herbs and Green Risotto with Beer
Pork Tenderloin with Black Currants
Pork Tenderloin with Mushrooms, Gratinéed with Bresse Bleu
Pot-au-feu with fleur de sel and coarse Guerande sea salt
Prosciutto-Wrapped Rabbit Loins
Pulled pork
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Alain Dutournier, Carré des Feuillants, Paris
Quebec Meatball Stew
Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet, anc. Château Belmont, France
Rabbit Civet
Éric Gonzalez, James Le Restaurant, Vieux-Montréal
Rabbit Leg en Papillote with Lemon Herb Sauce
Rabbit Legs Braised in Red Wine
Rabbit Legs in Papillote with Espelette Chili and Lemon Grass
Rabbit Osso Buco
Éric Gonzalez, James Le Restaurant, Vieux-Montréal
Rabbit Sauté with Curry
Rabbit Simmered in Cider with Apples
Jérôme Ferrer, restaurant Europea, Nontréal
Rabbit with Cream
Rabbit with Dates and Apricots Gratinéed with Ancêtre Emmental
Rabbit with Sage
Rack of Lamb en Croûte
Jean-André Charial, Oustau de Baumanière, France
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Rack of Lamb with Wild Thyme and Mirabelle Plums
Rack of Pork with Three Mushrooms, New Potatoes and Sorrel Cream
Roast Beef with Mandarins and Yellow Peppers (slow cooker)
Roast Christmas Ham
Roast Pork Loin with Maple-Scented Turnip Puree, Apple Marmalade & Sage Jus
Scott Crawford, Raleigh, North Carolina, USA
Roast Pork with Yellow Potatoes
Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer
Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter
Roasted Iberian Pork Loin (Lomo) with Thyme Served on Warm Red Pepper Salad
Juan Antonio Perez Pozo (Toño Perez)
Saddle of Lamb in Olive Crust
Heinz Winkler, Residenz Heinz Winkler, Allemagne
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Paradies, Suisse /
Saddle of Rabbit with Vidal Wine and Raisins
Salt Beef Stew (Chiard)
Saltimbocca with Mashed Potatoes - Veal Scaloppini
Sautéed Veal and Asparagus with Couscous
Seven-Hour Leg of Lamb
Shepherd's Pie or Cottage Pie
Shepherd’s Pie
Shepherd’s pie with two cheeses
Spiced Roast Rack of Pork and Cranberry
Spiced Veal Roast with Couscous
Steak Portuguese-Style
Stir-Fried Noodles with Beef
Suckling Pig in Various Forms
Sukiyaki with Tomatoes
Tanjia Marrakchia
Texas Chili
Thinly-Sliced Beef with Parmesan Tuiles
Tostadas with Beef and Salsa
Veal and Green Bean Bundles
Veal carpaccio with white truffle honey, feta and Granny Smith apple (314.1 cal.)
Jean-Georges Klein, Arnsbourg, Alsace, France
Veal Chops with Mushrooms and Sweetbreads
Veal Crépinettes with Potato Cakes and Bean-Cassoulet
Veal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon, Il Gallo d'Oro, Madère
Veal Piccata with Pecans, Spring Vegetables and Ham
Anne Pic, Pic, France
Veal Pörkölt - Veal Stew with Paprika
Veal roulade à la “Crown Princess Stefanie”
Veal Scallopini with Prosciutto and Sage - Saltimbocca
Veal Scaloppini Zurich-Style
Veal Stroganoff
Veal Tataki
Welsh Roast Lamb with Rosemary and Garlic
Whole Roast Saddle of Lamb with Roasted Vegetable Escalivada
Wiener Schnitzel - Breaded Veal Cutlet
Mixed or your choice of meat
Moussaka - Cypriot Version
Game
Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Marinated Zebra, Antelope or Giraffe Steak
Rack of Caribou with Cranberry Sauce and Maple
Roast Saddle of Hare with Braised Leg-Meat Cannelloni and Quince and Tonka Bean Confit
Venison Cutlets in Almond Crust with Cranberry Sauce
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Venison Tian with Hunstman Sauce
Whole Roasted Kid (Goat) - Cabrito assado a padeiro
Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails
Édouard Loubet, Bastide de Capelongue, France
Meat pie
Cipaille from Lac St. Jean (layered meat pie)
Cornish Pasties
Maple Tourtière (Meat Pie)
Pâté gaumais - Belgian meat pie
Pointe-du-Lac Tourtière (Meat Pie)
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Tourtière - Quebec Meat Pie
Tourtière à cru de Rigaud - Meat Pie from Rigaud
Tourtière de l'Île - Quebec Meat Pie
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