Meat Recipes

Artichokes in barigoule of lapereau with...

Chef: Mario d'Orio

Artichokes in barigoule of lapereau with garlic Remove the leaves from the artichokes and turn the bottom while keeping the tail. Chop the liver of the rabbit with a shallot, season salt and pepper. Add a beaten egg and a spoon...

Beef Fillet Sauteed with Reblochon Cheese...

Chef: Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The...

Beef fillet with red wine

Chef: Vicomte et Vicomtesse de la Panouse

Beef fillet with red wine The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The red wine brings out all the best...

Beef snout salad with Riesling

Chef: Yvonne Haller

Beef snout salad with Riesling The Mosel Valley has long been considered one of the world's most beautiful river valleys. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is proud of its Riesling...

Beef strate with red wine

Chef: Alain Pic

Beef strate with red wine The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on Saint Patrick's Day. Corned beef is cured and flavored in brine...

Breakfast Pizza from Mix

This is quick way to fix pizza for breakfast - or any meal.    

Bull Fillet and Farmhouse Rice

Chef: Hotels Lucien Barriere Deauville

Bull Fillet and Farmhouse Rice Chef Barriere Deauville prepares bull fillet and farmhouse rice. This recipe takes 30 minutes to cook and prepare. The ingredients you will need are bull fillet, rice, shallots, onion, Provence...

Buttermilk Biscuit Sausage Pinwheels

Adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister Protein and grain in one handy package - that’s what these delicious biscuits offer.

Calf Head

Chef: Harald Wohlfahrt

Calf Head Calf Head, How-To: Finely cut the vegetables. Boil salted water and prepare a vegetable stock. Put the mask from the calf head into this fond to cook. The sweetbread must cook for about 12-15 minutes. The brains are...

Calf liver (Foie de veau a la Venetian)

Chef: Renato Piccolotto

Watch Chef Renato Piccolotto prepare this delicacy made with calf liver, onions and spices, and garnished with polenta.

Caramelized squab with spices and honey

Chef: Francoise Depee

Watch as Chef Francoise Depee prepares Caramelized Squab with Spices and Honey.

Carpaccio Cipriani

Chef: Arrigo Cipriani

Carpaccio Cipriani Often featured on the menu of fine dining establishments, carpaccio - or very thinly sliced pieces of raw meat, fish, and even fruit - is typically served as an exotic appetizer (eating raw meat is not the...

Carre dagneau Terre depices

Chef: Lucille et Jacques Bon

Carre dagneau Terre depices Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise...

Coffee and Brandy Cornish Game Hen

Adapted from The Coffee Book by Christie and Thomas Katona This recipe works equally well with Cornish game hen or chicken.

Crock Pot Coq au Vin

Adapted from Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good This recipe includes all the classic elements of traditional coq au vin (chicken in wine), including pearl onions, mushrooms, and red...