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Recipe: Irish Beef and Stout Hot Pot

Tender chunks of beef and mushrooms braised in a savory mixture of stout and our brown stock, then topped with a layer of golden potatoes--a hearty one-pot meal inspired by traditional Irish cooking. Serve it by the fire with a mug of Guinness.

Recipe: Italian Sausage and Vegetable Soup with Pasta

Great for a crowd--Italian sausage meatballs surrounded by chunky vegetables, pasta, and greens in a savory broth. Serve it with a warm loaf of Italian bread.

Recipe: Jamaican Jerk Barbecue Sauce

A fiery combination of island spices and pepper-fueled heat, this barbecue sauce will transport you to the Caribbean. It's perfect to brush on chicken or pork like they do in Jamaica, but it's also great on beef and lamb.

Recipe: Lamb Wellington

A twist on the classic "Wellington" dish--using lamb instead of beef and won ton wrappers to stand in for the puff pastry (yes, they work beautifully!), but keeping the classic paté and mushroom filling and the red wine and mushroom sauce. This dish will earn raves from your guests as an elegant first or middle course, or you may double it and serve two apiece as a substantial main course.

Recipe: Madeira Sauce

This classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. It's the sauce of choice for Beef Wellington or a simple roasted beef tenderloin, and it's the perfect complement to game, lamb, poultry, roasted vegetables, or pork, especially an Easter ham. You can substitute other fortified wines like Marsala or Port for different but equally luscious results.

Recipe: Maple-Chipotle Barbecue Sauce

Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.

Recipe: Marchand de Vin Sauce

This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game. Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.

Recipe: Meatball Soup

A terrific main-dish soup, Italian style--savory meatballs, herbs, tomatoes, and pasta, all in a hearty beef broth. The perfect meal for a chilly evening!

Recipe: Old-Fashioned Pot Roast

Just the way you remember, succulent slices of braised beef with tender carrots and potatoes, napped in delicious, savory pan juices. Pour a rustic red wine and sit down to supper.

Recipe: Our Favorite Lamb Stew

This old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar to add a rich, deep tone to this satisfying stew. (You could also use frozen onions.) Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.

Recipe: Our Hoppin' John

This traditional Lowcountry dish is served on New Year's Day to insure luck and prosperity in the coming year. Its roots are in African, French, and Caribbean cuisines that came together in the American South. There are many tales that explain how Hoppin' John got its name, but no one seems to agree on which one is correct. It's also nearly impossible to get southern cooks to agree on how it should be made. Hoppin' John is usually served with braised collard greens (also considered lucky) and a fat square of golden corn bread to soak up the juices. Here's our version:

Recipe: Oven-Barbecued Chuck Steak

Delicious, inexpensive, and the easiest dish to make--what more could you ask for? (You can do the long, slow cooking days ahead of time.) Barbecue sauce and Demi-Glace Gold make the sauce finger-lickin' good. All you need is some corn bread and a salad and this meal's on the table.

Recipe: Pan-Seared Steaks with Red Wine Butter Sauce

Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. However, butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, demi-glace.

Recipe: Pepper-Crusted Rack of Venison with Morel Sauce

Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or brussels sprouts, would nicely complement this luxurious dish.

Recipe: Pork and Pumpkin Stew

Celebrate the flavors of fall by making this hearty and colorful stew. Chunks of pork are simmered with onions, red peppers, garlic, potatoes, and fresh pumpkin in a smoky sauce spiked with sherry. Serve it over rice or noodles for an autumn feast.

Recipe: Pork Cassoulet

This classic, rich, slow-simmered dish combines a hearty bean stew with a savory pork and sausage stew, all topped with a crust of bread crumbs drizzled with our Graisse de Canard Gold. Cassoulet is quintessential French country cuisine, a labor of love, so set aside an afternoon to make it and serve it to friends and family warm and fragrant from your oven.

Recipe: Pork Cutlets and Apples with Apple-Balsamic Sauce

This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.

Recipe: Pork with Cherry and Port Wine Sauce

Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.

Recipe: Pork Won Ton Soup

A steaming bowl of tender Asian pork dumplings flavored with sesame and ginger, bathed in a hot, savory broth--perfect for a light and warming dinner or lunch.

Recipe: Port Wine Sauce for Wild Game

One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.

Recipe: Pot Roast Provencal

Fork-tender braised beef with a hearty sauce infused with red wine and French herbs, this one-pot meal also boasts tasty braised veggies and potatoes to serve on the side.

Recipe: Pozole

There are many variations of this traditional Mexican stew based on pork or chicken and hominy. Ours is a quick version perfect for a weeknight dinner and delicious enough to serve as part of a celebration with a spread of flavorful garnishes as they do in Mexico.

Recipe: Prime Rib with a Peppercorn Crust and Madeira Sauce

A grand roast perfect for a special occasion or a Sunday supper: succulent, tender beef with the spicy crunch of peppercorns and silky Madeira sauce. Serve it with mashed potatoes and a bottle of your favorite hearty red wine and wow everyone around your table!

Recipe: Prime Rib with a Peppercorn Crust and Madeira Sauce

A grand roast perfect for a special occasion or a Sunday supper: succulent, tender beef with the spicy crunch of peppercorns and silky Madeira sauce. Serve it with mashed potatoes and a bottle of your favorite hearty red wine and wow everyone around your table!
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Classic French Stocks and Sauces