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Meat and furred game
Meat and furred game
 
Braised Shank of Suckling Veal à la Berrichonne, with a Fricassée of Young Vegetables
Françoise Depée (...-2008) anc. Auberge des Templiers, France
Pork, Zucchini, Cherry, Tomato and Onion Mosaic
Carme Ruscalleda, restaurante Sant Pau, Espagne
Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier, Le Hameau Albert Ier, France
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Beef Tenderloin with Fleurie Wine and Marrow
Michel Troisgros, Maison Troisgros, France
Braised Veal Shank with Exotic Pepper Jus
Michel Rostang, restaurant Michel Rostang, Paris
Charolais Filet with Hay Jus and Little Vegetables
Patrick Bertron, Le Relais Bernard Loiseau, France
Glazed loin of veal, jardinière of vegetables
Gualtiero Marchesi, L'Albereta, Italie
Iberian Pluma with Creamy Almond and Cauliflower Purée
Juan Antonio Perez Pozo (Toño Perez)
Lamb Axoa with Espelette Chili
Jean-Marie Amat, Restaurant Jean-Marie Amat, France
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Poached Sirloin with Dried Ceps and Vermicelli
Michel Troisgros, Maison Troisgros, France
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet, anc. Château Belmont, France
Rabbit Civet
Éric Gonzalez, restaurant Le Saint-Gabriel, Vieux-Montréal
Rabbit Osso Buco
Éric Gonzalez, restaurant Le Saint-Gabriel, Vieux-Montréal
Rabbit Simmered in Cider with Apples
Jérôme Ferrer, restaurant Europea, Nontréal
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
Saddle of Lamb in Olive Crust
Heinz Winkler, Residenz Heinz Winkler, Allemagne
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Paradies, Suisse /
Veal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon, Il Gallo d'Oro, Madère
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
Venison Cutlets in Almond Crust with Cranberry Sauce
Johann Lafer, Johann Lafer's Stromburg, Allemagne
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