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Angus Beef
Grass-Fed Beef
Veal
Veal
Angus Beef
Grass-Fed Beef
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.
View Recipe Slow-Roasted Duck Legs with Citrus Aigre-Doux
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.
View Recipe Slow Cooker Wild Boar Shoulder
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.
View Recipe Duck and Cabbage Garbure Soup
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.
View Recipe Vitello Tonnato
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.
View Recipe Red Wine Braised Brisket
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.
View Recipe Cassoulet 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.
View Recipe Blanquette de Veau
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.
View Recipe Alsatian-Style Roast Goose with Foie Gras & Chestnuts
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.
View Recipe Caprese Burger Sliders
Add a little luxury to weeknight dinners with this simple recipe that uses foie gras and wild mushrooms and comes together in minutes.
View Recipe Pasta with Foie Gras & Mixed Mushrooms
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.
View Recipe Tomato & Basil Butter for Steaks & Chops
Our easy recipe for seared venison is accompanied by a simple and rich pan sauce with mushrooms and port.
View Recipe Venison with Wild Mushroom Port Sauce