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veal

Your search yielded 122 total results

Products (58)
Recipes (64)

Showing 1 - 58 of 58 Results

Samplers

Inspiration Bundle: French Classic - Tournedos Rossini

Valued at $118.94
Duck

Inspiration Bundle: Delectable Duck Night

Valued at $72.95
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Inspiration Bundle: Roasted Quail Stuffed with Fig and Jambon de Bayonne

Valued at $52.96
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Signature Bundle: Flavor Enhancer

Valued at $74.44
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Inspiration Bundle: Pasta with Foie Gras and Mushrooms

Valued at $90.96
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Inspiration Bundle: Filet Mignon with Red Wine Sauce

Valued at $140.95
Chicken

Inspiration Bundle: French Classic-Coq Au Vin

Valued at $92.95
Favorite

Veal

Veal Osso Buco

Starting at $199.99
Samplers

Inspiration Bundle: Veal Chops with Citrus Herb Butter

Valued at $91.97
Grass-Fed Beef

Grass-Fed Beef Filet Mignon

Starting at $32.99
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Inspiration Bundle: Stuffed Pork Chops

Valued at $74.98
Favorite

Pantry

Veal Demi-Glace

Price $9.99

Showing 1 - 58 of 58 Results

Showing 1 - 64 of 64 Results

Veal Osso Buco

by Alexander Bernard

This simple veal osso buco recipe is braised until fork tender. Serve this classic Italian dish with Yukon gold truffle butter mashed potatoes.

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Veal Chops with Herb Sauce

by D'Artagnan

A quick and creamy herb sauce elevates simple pan-seared veal chops. Serve with your favorite steamed vegetable or green salad for a quick and easy dinner.

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Veal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner. Our exceptionally tender French veal and velvety veal demi-glace make this simple dish extra special.

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Cider Braised Veal Osso Buco

by D'Artagnan

We slow-cooked our veal shanks in hard apple cider and onions for spoon-tender meat in a sweet, aromatic sauce. Finishing with smoky bacon and sautéed apples puts this recipe over the top, in the best way.

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Veal Medallions with Roquefort Sauce

by D'Artagnan

This easy veal dish is pan-seared then simmered in white wine before cream and bleu cheese are added for a velvety sauce that comes together in minutes.

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spicy-veal-osso-buco-with-cumin-strozzapretti-recipe

Spicy Veal Osso Buco with Cumin Strozzapreti

by Barbara Lynch

This spicy osso buco recipe is meltingly tender and full of flavor, and the homemade pasta - called strozzapreti in Italian - is definitely worth a little extra work.

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Tuscan-Style Veal Chops

by D'Artagnan

Try this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze of lemon.

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Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauce

by D'Artagnan

Here’s a simple veal dish that comes together quickly and is packed with flavor – perfect for weeknight dinner. Fines herbes and lemon zest keep the creamy pan-sauce fresh and light.

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Slow-Cooker Veal Ragu

by D'Artagnan

This slow-cooker veal ragu recipe made with flank steaks balances bright tomato flavor with a gentle sweetness and tang from a touch of balsamic.

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Veal Chops with Paprika Cream

by Deana Sidney

Try this easy breaded veal cutlet recipe that is pan-fried with creamy paprika sauce and adapted from the 1907 Ali-Bab cookbook, Gastronomie Practique.

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veal-roast-with-mushrooms-and-pancetta-recipe

Veal Roast with Pancetta & Mushrooms

by D'Artagnan

This easy veal roast recipe with pancetta lardons, wild & organic mushrooms, and a silky pan sauce makes a fabulous meal for family or company.

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Pan-Fried Veal Cutlets Milanese

by D'Artagnan

This pan-fried veal cotoletta recipe makes a quick and easy dinner that will satisfy the whole family. Serve with a simply dressed salad as an accompaniment.

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Veal Medallions with Calvados Cream & Sautéed Apples

by D'Artagnan

This easy veal recipe with the flavors of Normandy - Calvados, apples, cream, and mushrooms - is also delicious with chicken, poussin, or pork chops.

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Paupiettes de Veau (Stuffed Veal)

by Ariane Daguin

Make our classic French recipe for stuffed veal wrapped in bacon for your next dinner party and serve one or two paupiettes per person over rice or potatoes.

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Veal Osso Buco with Dirty Polenta

by Pam Anderson

Make this easy recipe for veal osso buco with minced prosciutto to flavor the sauce, and serve with dirty polenta for a comforting weekend dinner.

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Veal Chops Saltimbocca with Tomato Cream

by D'Artagnan

Try this easy recipe for baked veal chops wrapped in prosciutto with a creamy tomato sauce. Find out why the Italians call it saltimbocca - "jump into the mouth."

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Veal Chops with Mustard Cream Sauce

by Ann Willan

This easy one-skillet veal chop recipe is a French bistro classic. Cooked stove top, Dijon mustard, and cream fortify a simple pan sauce.

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veal-chops-with-citrus-herb-butter-recipe

Pan-Seared Veal Chops with Citrus-Herb Butter

by D'Artagnan

Try this easy pan-seared veal chop recipe topped with a compound butter of fresh herbs and lemon zest, that's quick enough for weeknight dinners.

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Three Duck Chili

by D'Artagnan

This quick and easy chili recipe uses three types of duck charcuterie, a little beer, and plenty of fresh chile peppers for great depth of flavor and a hearty texture.

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Herb Roasted Leg of Lamb with Port Wine Truffle Sauce

by D'Artagnan

Our roasted leg of lamb recipe is impressive enough for your holiday feast, yet easy enough for a Sunday dinner. Use the same method for grilling over indirect heat.

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morel-mushroom-crusted-veal-tenderloin-recipe

Morel Mushroom Crusted Veal Filet Tenderloin

by Alexander Bernard

Our recipe for veal butt tender roasted with a morel mushroom crust is heavenly - and easy to make.

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Cannon of Lamb with Red Wine Reduction

by D'Artagnan

Try this recipe for cannon of lamb with an elegant red wine sauce. This dish comes together quickly, and the technique can be used for racks of pork or veal.

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Rustic Wild Boar Ragout

by Emily Nunn

This wild boar recipe is a lighter version of a classic Italian ragout, featuring white wine and fresh fennel. Kitchen scissors maintain the meat's integrity.

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Duck Breast with Hoisin & Figs

by Anita Lo

In this Chef Anita Lo recipe, seared duck breast is served with a beggar's purse of fresh figs stuffed with duck confit.

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Duck Confit & Porcini Shepherd’s Pie

by D'Artagnan

Our easy-to-make shepherd's pie recipe with duck confit takes a French twist on classic comfort food. It makes for an incredible meal.

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roast-quail-with-foie-gras-armagnac-and-grapes-recipe

Roast Quail with Foie Gras, Armagnac & Grapes

by Ariane Daguin

This quick-and-easy recipe for quail is accented with foie gras, Armagnac, and fruit - a particularly flavorful combination from Southwest France.

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Crispy Duck with Port Wine Sauce

by Alexander Bernard

This simple roasted duck recipe is served with a rich Port wine reduction sauce and makes a great choice for a beautiful dinner.

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Magret Duck Breast à la D'Artagnan

by Ariane Daguin

The original "duck steak" recipe was created by Ariane's father, Chef André Daguin, in the 1950s. It's easy to make seared duck breasts at home with this recipe.

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Arista Pork Tenderloin

by Deana Sidney

This classic Italian recipe for pork tenderloin stuffed with fragrant herbs by Deana Sidney was inspired by Dario Cecchini, the famous Italian butcher often called the "Michaelangelo of Meat."

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Duck Breasts with Citrus-Honey Sauce

by D'Artagnan

This super easy recipe combines duck breast with a sweet and tangy citrus sauce that comes together quickly, perfect for a weeknight meal.

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Herb-Roasted Pheasant

by D'Artagnan

This recipe for whole roast pheasant with herbs makes a delightful and elegant meal for two and is surprisingly easy.

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Bresse-Style Poached & Roasted Turkey

by D'Artagnan

This turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.

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Irish Stout Lamb Loin with Colcannon

by D'Artagnan

This hearty lamb loin recipe is rich and satisfying when served with hearty mashed potatoes and cabbage - just perfect for Sunday dinner.er.

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Five Spice Duck Breast

by D'Artagnan

In this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich flavor of duck.

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duck-breast-with-blueberry-caramel-sauce-recipe

Duck Breasts with Blueberry-Caramel

by D'Artagnan

Our simple pan-seared duck breast recipe with luxurious caramel and blueberry sauce comes together quickly and is great for a weeknight supper or special occasion.

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roasted-quail-stuffed-with-fig-and-prosciutto-recipe

Roasted Quail Stuffed with Fig & Prosciutto

by Daniel Boulud

This stuffed quail recipe from Chef Daniel Boulud combines Black Mission figs, fresh forcemeat and salty prosciutto for delicious results.

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Slow-Roasted Duck Legs with Citrus Aigre-Doux

by D'Artagnan

This roasting method is adapted from a recipe by our good friend, Hank Shaw. We added a simple orange sweet-and-sour sauce to complement the succulent, tender flesh and crispy skin.

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slow-cooked-pulled-wild-boar-shoulder-recipe

Slow Cooker Wild Boar Shoulder

by D'Artagnan

This easy slow cooker recipe yields tender meat and a rich sauce. Any leftovers can be shredded for BBQ boar sandwiches, tacos, or even nachos.

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Duck and Cabbage Garbure Soup

by D'Artagnan

Garbure is a hearty rustic soup beloved throughout Gascony that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing, satisfying – and easy to make.

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Vitello Tonnato

by D'Artagnan

Our easy vitello tonnato recipe with tender veal striploin is based on the classic Piedmontese dish but is quickly pan-roasted, instead of being poached. Served chilled, it can be prepared a day ahead, making it perfect for summer entertaining.

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Red Wine Braised Brisket

by D'Artagnan

Our beef brisket recipe is slow-cooked in an entire bottle of red wine with aromatics. Hearty and rustic, it's the perfect dish for a chilly weekend.

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Cassoulet D'Artagnan

by D'Artagnan

Our cassoulet recipe is hearty, authentic, and easy to make. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.

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Blanquette de Veau

by D'Artagnan

Follow our easy recipe for a classic French veal stew and enjoy a comforting, light dish with a silky texture that is a cold-weather favorite.

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alsatian-style-roast-goose-with-foie-gras-and-chestnuts-recipe

Alsatian-Style Roast Goose with Foie Gras & Chestnuts

by D'Artagnan

Our luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or special-occasion dinner.

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Caprese Burger Sliders

by D'Artagnan

These summery sliders are bursting with color and flavor. Perfect for a party as is, the same ingredients can be used to make full-sized burgers, too.

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pasta-with-foie-gras-and-wild-mushrooms-recipe

Pasta with Foie Gras & Mixed Mushrooms

by D'Artagnan

Add a little luxury to weeknight dinners with this simple recipe that uses foie gras and wild mushrooms and comes together in minutes.

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Tomato & Basil Butter for Steaks & Chops

by D'Artagnan

This compound butter has classic summer flavors and pairs well with grilled beef, pork, and veal. Add a generous pat on top of your steaks and chops while they’re resting.

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Venison with Wild Mushroom Port Sauce

by D'Artagnan

Our easy recipe for seared venison is accompanied by a simple and rich pan sauce with mushrooms and port.

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seared-foie-gras-with-cranberry-port-sauce

Sautéed Foie Gras with Cranberry-Port Reduction

by D'Artagnan

This fast and tasty recipe for sautéed foie gras is paired with tart cranberries, Ruby Port, winter spices, and silky veal demi-glace.

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Pistachio Crusted Duck Breast

by D'Artagnan

For this easy recipe, spiced pistachios make a flavorful and crunchy crust for rich roasted duck breast.

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artichoke-foie-gras-and-truffle-stuffed-pasta-recipe

Artichoke, Foie Gras & Truffle Stuffed Pasta

by Deana Sidney

This simple but elegant pasta recipe is stuffed with artichokes and foie gras mousse with truffles. Deana Sidney was inspired to create it by a dish from Le Bristol Restaurant in Paris.

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chestnut-walnut-fennel-and-onion-saute-recipe

Chestnut, Walnut & Fennel Sauté

by Ariane Daguin

This recipe, inspired by Joël Robuchon, uses our already-prepared chestnuts, black truffle butter and demi-glace to create a flavorful side dish. It's one of Ariane's favorites at the holidays.

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orzo-with-bacon-morels-fava-beans-recipe

Creamy Orzo with Bacon, Fava Beans, & Morels

by D'Artagnan

This orzo recipe is fast and easy. With bacon, fresh fava beans, and morel mushrooms, it makes a great side dish for lamb, pork, chicken, or veal.

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venison-chop-with-candied-radishes-and-duck-spoonbread-recipe

Venison Chop, Candied Radishes & Duck Confit Spoon Bread

by Chris Shepherd

This simple venison recipe is accompanied by a duck confit spoonbread that would also pair beautifully with roast chicken.

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potato-latkes-with-foie-gras-and-apples-recipe

Potato Latkes with Foie Gras & Apples

by D'Artagnan

Try our recipe for potato latkes, or savory potato pancakes, topped with silky seared foie gras & tart apples.

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chicken-chausseur-hunters-chicken-recipe

Poulet Chasseur

by D'Artagnan

This classic recipe of braised chicken with bacon, mushrooms, tomatoes, and wine is our favorite kind of comfort food – hearty and satisfying, yet quick and easy enough for a weeknight.

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Duck Confit Tamales

by Philippe Schmit

Try our spicy duck confit tamales recipe, and make masa and chile sauce from scratch for Texas fare with a French accent.

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Oven-Braised Guinea Hen

by D'Artagnan

In this easy recipe, guinea hen is braised with herbs, root vegetables, and fortified stock. A quick blast of heat at the end of cooking crisps the skin.

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Buttermilk Fried Sweetbreads

by D'Artagnan

Our buttermilk fried sweetbreads recipe takes a little effort, but the resulting nuggets - crispy on the outside and creamy and mild on the inside - are totally worth it.

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squab-with-porcini-mushroom-and-foie-gras-recipe

Roast Squab with Porcini & Foie Gras

by Ariane Daguin

This easy-to-make squab recipe is fragrant with heady spices and chestnut honey and is served with foie gras and mushrooms cooked en papillote.

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Coq Au Vin

by Ariane Daguin

The traditional coq au vin recipe calls for a rooster, but the classic French stew can be made with chicken. Serve at a dinner party or a Sunday meal with the family.

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Truffle Turkey Pot Pie

by D'Artagnan

Our truffle turkey breast brings earthy flavor to this easy pot pie recipe that takes just an hour to make. With loads of vegetables and a velvety sauce made with black truffle butter, it will become a comfort-food staple.

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