Meat Recipes

Lamb square cut ( carre d'agneau ) in a...

Chef: Roland Pierroz

Lamb square cut ( carre d'agneau ) in a Persillade with Stuffed Onions and Zucchinis What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb...

Lamb square cut with eggplant fricassee

Chef: Giusepina Beglia

Lamb square cut with eggplant fricassee What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb and this recipe is a classic work of the Lamb!...

Lamb square cut with fricassee of artichokes

Chef: Giusepina Beglia

Lamb square cut with fricassee of artichokes 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...

Lamb square cut with tapenade

Chef: Jean Andre Charial

Lamb square cut with tapenade What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed? Carre agneau is nothing but rack of lamb and this recipe is a classic work of the Lamb! Learn...

Leg of young goat with turnip compote in...

Chef: Georges Wenger

Leg of young goat with turnip compote in gremolata sauce Do you want to do something exciting? Win friends and influence people? Yes? Have you ever prepared a young goat leg? Probably not. Goat is a bit exotic. It always makes...

Lemon Rabbit

Adapted from Wild Game and Country Cooking by Timothy Manion Combining mushrooms, lemon juice, and orange juice, this fresh dish is easy to prepare.

Meat Farandoles

Chef: Hotels Lucien Barriere Deauville

Meat Farandoles It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. Sometimes, it’s thin slices of pork belly seasoned with nothing but...

Meatballs with Milk Gravy

Meatballs are a good side dish and can be used as an appetizer if served dry.      

Milk fed Veal Chop from the Correze region

Chef: Gerard Vie

Milk fed Veal Chop from the Correze region Choose an asparagus category that does not easily peel. Cut off the two extremes of the asparagus, which are too protuberant, with a knife. Do not throw them away. They can serve to...

Milk fed Veal Chop with Vegetable Ragout

Chef: Arnaud Lallement

Milk fed Veal Chop with Vegetable Ragout Here you are going to experience a very traditional and earthy dish prepared with rib of socking veal from the Limousin area with semi vegetable stew, you can ask your butcher to cut it...

Mincemeat Pie Filling

Adapted from The Pepperidge Farm Cook Book by Margaret Rudkin For those who love mincemeat pie, there’s no comparison between home made and store bought filling. Although this filling takes a while to make, you’ll have...

Native Bean Soup

Adapted from Heart Healthy cooking for All Seasons by Marvin Moser This bean soup is hearty, healthy, and delicious. Putting a twist on ordinary bean soup, you’ll find the posole (dried corn kernals) or hominy, and Jerusalem...

Newburg Frogs Legs

Adapted from The Boston Cooking School Cook Book by Fannie Merritt Farmer American recipes for frogs’ legs usually involve grilling or frying, but this more European-style dish steams the legs and serves them with a sauce.

Pigeon with Wild Fountain Cress

Chef: Marc Veyrat

Pigeon with Wild Fountain Cress Doves and Pigeons (squab when you buy them in a store) deserve their own category because they are dark meat birds with very little fat on them. You can use small ducks such as bufflehead or teal...

Pork feet and cheek with cepe mushrooms

Chef: Lucille et Jacques Bon

Pork feet and cheek with cepe mushrooms Pork is one of the most popular meats to hit the grill or smoker. From chops to whole hogs, pork is definitely something that benefits from smoke and flame. These recipes represent the...