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Recipe: Veal, Artichoke & Mushroom Stew

When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients for this delicious mushroom stew. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous. Everyone will love this veal, artichoke and mushroom stew.

Recipe: Venison Medallions with Cranberry Thyme Sauce

Tender slices of venison napped in a ruby red cranberry sauce accented with thyme and port. Serve it with baked sweet potatoes and roasted brussel sprouts for an elegant fall or winter supper.

Recipe: Venison Stew

Red wine, bay, juniper, and sweet butternut squash are the perfect complements to venison in this rich, flavorful stew. Serve it with spatzle or noodles to soak up every bit of the savory sauce.

Recipe: Venison Tenderloin with Mushroom Cream Sauce

The earthy flavor of mushrooms, highlighted with brandy and thyme and enriched with cream, is the perfect foil for sweet venison in this elegant dish.

Recipe: Wild Game Sausages on Cheesy Grits

Be as wild as you dare with your choice of wild game sausage. We like wild boar, but duck, rabbit, or even traditional pork sausages will be mighty fine, too. Nestled atop cheesy grits along with the zestiest sauce this side of Santa Fe, they're a treat!
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Classic French Stocks and Sauces