Beef Bourguignon I
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days. For Bourguignon: Strain the meat from ... [... more]
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Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter
Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper. Season the steaks on ... [... more]
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Beef Bourguignon II
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart ... [... more]
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Awesome Roast Beef
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours. Sep. 30, 2003 The usual taste of crock pot roast beef. I added an envelope of onion soup mix, some vegetables and ... [... more]
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Slow Cooker Venison Stew
Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker. Season to taste with salt, pepper, oregano, ... [... more]
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Sirloin Steak with Garlic Butter
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, ... [... more]
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Gorgonzola Sauce
In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy. Simple but complex cream ... [... more]
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Traditional Osso Buco
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the ... [... more]
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Italian Roast Beef II
Place roast into a stainless steel or glass mixing bowl. Pour dressing over the roast, and turn to coat. Cover, and refrigerate for 24 hours. Line a 13x9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic ... [... more]
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Beef Bourguignon III
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours. Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. ... [... more]
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Braised Venison with Rosemary and Shiitake
Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and ... [... more]
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Cracked Black Venison
Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat. Saute venison steaks in skillet ... [... more]
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