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SCROLL DOWN FOR OUR COMPLETE LIST OF RECIPES
Beef & Buffalo
Barbecue Buffalo Steaks with Kichin’ Onions
Buffalo Chili
Buffalo Rossini with Truffle and Foie Gras Sauce (Sauce Perigourdine)
Buffalo Steak and Onion Confit on Garlic Toasts
Buffalo Steak au Poivre
Buffaloaf
Charred Buffalo Medallions with Black Coffee Barbecue Sauce
Grilled Hanger Steak with Beer Broth and Roasted Vegetables
Kai Wagyu Beef with Figs
Mustard Glazed Buffalo Flank Steak Stuffed with Roasted Peppers and Smoked Gouda
Roast Loin of Venison With Spiced Date Glaze with Braised White Root Vegetable
Seared Buffalo Skirt Steaks with Basil Mashed Potatoes
Smoked Buffalo Tenderloin with Maker’s Mark Glaze and with Chipotle-Onion Potato Cake
Three Ways to Make a Great Burger Greater
Cassoulet D’Artagnan
Cassoulet D’Artagnan
Chicken
Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach and Roasted Crimini Mushrooms
Chicken and Andouille Sausage Gumbo
Chicken and Tarragon
Chicken Breast Au Jus Truffé
Coq au Vin
Crisp Oven Roasted Chicken with Rosemary Potatoes
Poussin Chasseur
Poussin for the Grill
Roast Poussin Paprikash
Cured and Smoked Meats
Croque Monsieur with Wild Boar Prosciutto
Duck and Scallop Rumaki
Duck Bacon Carbonara
Wild Boar Prosciutto Salad with Blood Oranges, Parmesan Cheese, and Pecans
Duck
Alsatian Choucroute and Duck Confit
Breast of Duck with Hoisin and Figs
Breast of Pekin Duck with Creamy Polenta, Olives, Raisins, and Dried Tomatoes
Chinese Duck Salad
Duck Confit over Torte Normande
Duck Confit Salad with Crispy Chestnuts
Grilled Duck Breast with Hoisin-Ginger Sauce
Harvest Bisque with Smoked Duck Breast
Magret à la D’Artagnan
Pan-Roasted Duck Breasts with Onions and Crisp Ventreche
Pistachio Crusted Duck Magret
Roast Duck with Apple and Prune
Roasted Peking Duck with Shallot Confit, Asparagus, Shitake and Lily Bulb Stir Fry
Smoked Duck Salad with Foie Gras and Walnuts
Foie Gras
Cold Pot au Feu of Duck with Foie Gras and Truffles
Foie Gras and Lobster Salad with Papaya
Foie Gras Burger
Foie Gras with Pasta and Wild Mushrooms
French Kisses
Pasta Foie Gras
Potato Pancakes with Foie Gras and Apples
Sauteed Foie Gras
Sauteed Foie Gras with Apple Julienne
Seared Foie Gras, Apple Cider Poached Quince Clafoutis, Apple Cider Gastrique
Terrine of Foie Gras With Cranberry Port Reduction
Wood-Grilled Foie Gras with Caramelized Fruits and Port Reduction
Game Birds
California Quail à la Jamie’s
Deux Cailles, Deux Sauces
Grilled Guinea Hen Legs
Grilled Ostrich Filet with Cascabel Chile and Honey Glaze
Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette
Lime-Flavored Roasted Partridge
Mario Batali’s Barbequed Squab Al Mattone with Porcini Mustard
Mario Batali’s Quail with Artichokes Vinaigrette
Mint and Garlic Marinated Grilled Squab over rice Tabbouleh with Smoked Tomato Vinaigrette
Ostrich Daube
Ostrich Fajitas
Pan-Roasted Squab
Pan-Roasted Squab with Morels
Quail Mediterranean
Quail with Portobello Mushrooms
Roast Squab with Corn Cake and Blueberry Gastrique
Roast Young Grouse with Confit Ravioli and Wild Mushroom Sauce
Roasted Gascon Quail
Roasted Quail with Sour Apricot Glaze and D’Artagnan Foie Gras
Scottish Red Legged Partridge with Foie Gras Sabayon, Cepes & Apples
Skewered Pheasant Breast with Seeded Mustard and Sage
Southern Fried Quail Salad with Ranch Dressing
Warm Salad of Wood Pigeon, with Crispy Parsnips and Lentils
Game Meats
Ariane’s Ultimate Dry Rub
Bacon-Wrapped Rack of Venison
Gingered Leg of Rabbit Stuffed with Rabbit Ginger Sausage and Foie Gras
Grilled Creole Wild Boar Tenderloins
Lièvre À La Royale Garnished with Ziti in Wine-Cream Sauce and Beet Mousseline
Mustard and Bourbon Glazed Rabbit Legs
Origin Thai Wild Boar
Rabbit Party Rolls
Rabbit Risotto with Ramps and Fiddlehead Ferns
Rabbit Stew with Mustard
Rabbit with Black Olives and Herbs
Ramp Stuffed Rabbit Loin with Wild Mushroom Ragout
Risotto Con Cervo
Slow-Cooked Wild Boar Roast
Venison Chops with Raspberry Balsamic Reduction
Venison Daube a l’Armagnac
Venison Medallions with Wild Mushroom Port Sauce
Venison Osso Buco with Orange-Fennel Broth with Celery Root Purée
Venison Rack with Tamarind-Date Chutney
Hors d’Oeuvres
D’Artagnan Saucisson Sec with Black Truffle Butter
D’Artagnan Vegetable Terrine with Pickled Mushrooms
D’Artagnan’s Mousse of Foie Gras with Candied Hazelnuts
D’Artagnan’s Wild Boar Prosciutto Crostini with Drunken Fruits & Seasonal Herbs
Lamb
Grilled Cannon of Lamb with Red Wine Reduction
Irish Stew Variation I
Irish Stew Variation II
Lamb Loin with Leeks and Truffle Honey Vinaigrette
Leg of Lamb Gascon-style
Marinated Sirloin of Lamb
Rack of Lamb Sous Vide à la Jay Tall
Rack of Lamb with Mushroom Prune Butter
Tenderloin of Lamb Sautéed with Green Olives and Pain d’Epice
Wine-Braised Lamb Shanks
Pâtés, Terrines and Mousses
Pork
Braised Shoulder of Porcelet with White Eggplant Coulis
Curried Orange Pork with Soy-Glazed Sweet Potatoes
Pork Chops Milanese
Pork Tenderloin with Foie Gras and Summer Truffle Coulis
Sausages
Game Stuffed Mushrooms
Grilled Game Sausage on Basil-Flecked Polenta with Buried Mozzarella and Tomato Sauce
Grilled Swordfish with Cream of Corn and Chorizo Espuma
Super Pig-In-A-Blanket
Wild Boar and Apple Stuffing
Truffles & Mushrooms
Bûche de Noël
Chestnut and Porcini Soup
Chestnut-Soup with Black Truffles
D’ARTAGNAN TRUFFLE GRITS WITH HERITAGE HAM
Lobster Mushroom Salad
Mushrooms Gratinee
Seared Scallops with Creamed Leeks and Mushrooms
Tortellini with Morels and Chanterelles
Turkey & Goose
Gala Goose
Poached and Roasted Turkey in the Style of Bresse
Roasted Wild/Heritage Turkey with Apple-Sausage Dressing
Roasted Wild/Heritage Turkey with Bourbon-Pecan Stuffing
Simple Roasted Turkey
Sweet Stuffed Capon
Veal
Roast Veal with Porcini
Veal Chop with Morel Cream Sauce
Veal Roast with Fresh Figs
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