Main Dish
2 pounds whole pheasant 4 slices bacon 2 ounces oil 6 to 7 ounces peeled, roasted chestnuts 1/2 cup sauce espagnole or pheasant stock 1 tsp finely chopped shallots 1/2 cup dry white wine 2 ounces heavy cream 1/2 teaspoon...
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2 racks of lamb, about 8–9 bones each, trimmed of the fat covering and the bones “Frenched” or timed to the meat loin sea salt freshly ground black pepper extra virgin olive oil 2 tablespoons chopped fresh rosemary 2 cups...
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5 pieces whole roasted chestnuts, peeled 3 pieces roasted shallots 2 ounces haricots verts, cut into 2 inch pieces, blanched 2 ounces wax beans, cut into 2 inch pieces, blanched 3 ounces baby beets, roasted, peeled, sliced 2 ounces spinach...
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Filling: 3 pounds chestnuts peeled 1 cup sugar 1 vanilla bean 1 quart heavy cream 1 cup chopped roasted chestnuts Pasta: 1 pound flour (all purpose) 4 whole eggs 2 tablespoons olive oil 1 teaspoon salt Filling: Add the peeled chestnuts,...
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1 9-Bone Rack of Venison 1/3 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped chestnuts 1/2 stick of butter 1–2 cups herb stuffing mix 3 tablespoons chopped parsley salt, pepper, and thyme to taste Preheat oven to 350...
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