hen it comes to tradition, nobody will dispute the place that turkey has on the Thanksgiving table. But, for those who don’t care for this fine fowl, or those who are feeding a small gathering, there are delicious options. Read on for several turkey alternatives for your holiday meal.
Another classic bird for special occasions is the goose. Perfect for roasting, the goose offers dark meat, and a distinctive flavor that pairs well with fruits of the season.
Try roasting a capon, voted most popular poultry by Italian and French families who center their holidays around these tender, richly flavored birds. While you can roast a capon, you might also stuff it with foie gras and cook it “au pot” style, for savory results.
From Guinea hen to pheasant, there are smaller birds that can be roasted in whatever quantity you need. These game birds are just right for the holiday season, are flexible to the size of your gathering, and offer something a little different for your guests. Serve each diner their own personal bird and let them handle the carving. Try our exclusive jumbo French quail or Rohan duck, squab, or even wild Scottish game birds.
Why not plan your meal around our impressive ham? D’Artagnan hams are handcrafted from heritage-breed pork, seasoned with just the right touch of brown sugar and salt and smoked over real wood.
Wagyu beef is extraordinary; well-marbled and sumptuous, it is the pinnacle of beef. We offer domestically-raised Wagyu beef that would be the star of any holiday dinner, as well as genuine A-5 Wagyu beef imported from Japan, which could be described as the best beef in the world. Any meal with Wagyu beef at the center will be talked about for years to come.
Exclusively available at D’Artagnan, Porcelet is the pork equivalent to veal; milk-fed piglets that offer succulent pork unlike any other. Try our recipe for Crackling Roast Porcelet Rack with Fennel & Apples, or Roast Porcelet Porchetta with Garlic and Herbs for impressive meals.
Truly fit to be the centerpiece of a dinner party, leg of lamb is easy to prepare. Rub with herbs and pop in the oven, basting a few times. You'll end up with a gorgeous centerpiece roast that will draw oohs and aahs.
Venison was most likely on the menu at the original feast of Thanksgiving. With rich red meat full of iron, zinc and other vitamins, venison is leaner than beef and quite flavorful. Venison also pairs well with the vegetables of the season: squash, pumpkin, chard, turnips, and any kind of potato. An oven-roasted venison rib rack looks beautiful on a platter, and loin of venison will feed a good-sized group.