The document provides recipes for various meat dishes including: - Blackberry Pork Tenderloin with a blackberry sauce - Chicken traditionally prepared in the Backoffen using preserved lemon and vegetables baked in a dough-sealed terrine - Creole Quail in Wine braised with onions, garlic, herbs and wine then finished with cream

1. Gourmet Meat Recipes
Our Meat Recipes Collection covers a total of mouthwatering meat dishes. Meat is eaten all over the
world, such as mutton, chicken, lamb, pork, beef etc. Meat is very rich in protein and aids in adding
power to the body. Try our easy and healthy meat recipes.
For die hard mutton lovers like in India, Indians can boast for its uncountable varieties of tasty and
delectable mutton dishes. Mutton is served in the form of starters like patther kabab, shami kabab and
in the main course as Rogan Josh, Meat Durbari and some popular biryanis like mutton biryani,
hyderabadi biryani. Minced meat or keema as it is locally known is quite popular and liked by all.
Discover this small collection provided here.
Beef is one of the widespread types of meat, which is used to prepare food recipes, across the globe.
This meat is obtained from cow and is one of the much desirable types of red meat. Another popular
meat, that it is consumed by people worldwide, is chicken. Though, a type of poultry, it is measured as a
healthy meat and can be originated as an essential ingredient in most of the regional cuisines of the
world. Pork is another excellent type of meat. Pork come from pig and is categorized as red meat. Meat
is less fatty than beef and is leaner. Sheep meat is also a chief food in some parts of the world and is
consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb
(immature sheep). This is also a type of red meat. In case of poultry, turkey, geese, ducks, etc. are
consumed. The meat of rabbits, deer (venison), possum, zebra, water buffalo, camel, etc. are consumed
by humans. Even birds, like, dove, emu and ostrich are hunted or raised) for meat.

2. Red Meat
Balsamic Filet Mignon
Servings: 4
Cooking Time: 10 minutes
Difficulty Level: Average
Ingredients:
4 (4 oz.) beef tenderloin steaks, 1/4 teaspoon salt. 1/4 teaspoon freshly ground pepper, 2 teaspoons
minced garlic, 1/8 teaspoon crushed red pepper, 3 tablespoons dry sherry, 2 tablespoons soy sauce,
1 tablespoon balsamic vinegar, 2 teaspoons pure honey, Olive oil spray
Preparation Instructions:
Season steaks with salt and pepper. Spray a large skillet with olive oil and place over medium high heat.
Once the skillet it warm, add the steaks, cooking in batches, if necessary to avoid overcrowding. Cook for
3 minutes on each side, or until desired doneness is achieved. Remove steaks from the skillet with tongs
and tent with foil to keep warm. Add the garlic and red pepper to the skillet and sauté for half a minute.
Add the sherry and bring to a boil. Add the soy sauce, vinegar, and honey and return to a boil, stirring
occasionally. Reduce the heat and cook for about 1 minute. Serve sauce spooned over the steaks, or on
the side.

3. Spice Lamb Chops
Servings: 4
Cooking Time: 8 minutes
Difficulty Level: Average
Ingredients:
8 lamb chops, Coarse sea salt, Freshly ground pepper, 1 teaspoon ground cumin, 1 teaspoon ground
coriander, 1 teaspoon sweet paprika, 1 tablespoons olive oil
Preparation Instructions:
Lay the lamb chops on a piece of waxed paper. Cover with another piece of waxed paper and flatten
each chop with a rolling pin. Season the lamb chops with salt and pepper. In a small bowl, stir together
the cumin, coriander, and paprika. Rub this mixture into the lamb chops. Let the meat sit at room
temperature for 15 minutes. Pour the oil into a large skillet placed over medium high heat. Once heated,
add the lamb chops and cook for 3 minutes on each side for medium rare or 4 minutes on each side for
medium well.

4. Roe deer persille with foie gras
Servings: 10
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Recommended Wine: Cote de Beaune rouge
Ingredients:
For the Chevreuil bouillon: Ornamenst of the roe deer fillet, 1.4 oz. carrots, 1.4 oz. onions, 1.4 oz. celery,
1 garlic clove For the cepe mushrooms with oil: 10 ½ cups water, 7.04 oz. cepe mushrooms, 1/2 cup
vinegar, 1 ¾ tablespoons coarse salt, 1 pint (2 cups) olive oil For the aromatic garnishing: 1 bouquet
mixed greens (1 thyme twig, 1/2 laurel leaf, 2 flat parsley stems)
For the base and fond: 1 BLACK FEET CHICKEN (?) (about 2.2 lbs., emptied and prepared), 2/3 cup white
wine, 1 1/2 cups chicken breast fond, salt, pepper, veal foot, 3/4 cups white wine, 1/4 cup port wine
Preparation Instructions:
Cepe mushrooms in oil (to be prepared 3 weeks ahead of time): Using a knife, scratch the dirty bottom
of the cepe mushrooms. Dry them with a cloth, but do not soak them with water. Pour 10 ½ cups water
in a saucepan with vinegar and coarse salt. Place the cepe mushrooms in this vinegar water and bring to
a boil. Once the water boils, remove the mushrooms with a slotted spoon, Drain and cool. Place the
mushrooms in some jars, adding the aromatic garnishing to them. Cover with olive oil and refrigerate for
3 weeks minimum. Let your butcher prepare the roe deer fillets. Peel and cut the vegetables. Boil the
roe deer ORNAMENTS in a saucepan with oil, vegetables, mixed greens, and the veal foot. Moisten with
white wine, port wine, and water. Cook gently for 2 hours. Strain the bouillon, which must be clear, and
adjust the seasoning. There should be about 2 cups.

5. Duck of Challans from la ferte region
Servings: 4
Preparation Time: 50 minutes
Cooking Time: 50 minutes
Recommended Wine: Puligny Montrachet
Ingredients:1 duck (4.9 lbs.), foie gras (duck liver), 1 pint duck stock (prepared with the neck and the
wings), 4 foie gras escallops (1.4 oz. each),7 tablespoons butter, sandwich bread
Preparation Instructions:
Bake the duck in a 428 degree F. oven for 35 minutes. Remove the grease during cooking. Let rest for
about 15 minutes. Remove the drumstick, which will not be served. Carefully bone the leg to preserve
its form. Remove the fillets. Crush the skeleton. Add the duck stock and cook for 20 minutes. Poach the
foie gras in this stock. Strain. Grill the drumsticks and the fillets until the skin is crusty. Toast the
sandwich bread. Place the duck liver escallops in a pan and cook. Before they are quite finished cooking,
place them ON THE TOAST. Place the duck on a serving dish, the toasted side exposed. Pour the sauce
around the duck (not on it or the bread). Important: The sauce must not boil after being bound. The
duck skin must stay crusty. The duck should not be covered with sauce.

6. Stuffed goose
Servings: 6
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Recommended Wine: Cote du marmandais rouge
Ingredients:3 1/2 oz. fowl foie (fowl liver), 0.44 lbs. pork, 3 1/2 oz. sausage meat, 1.8 oz. prunes, 3 1/2
oz. chestnuts, 0.44 lbs. chicken breasts, 1.8 oz. dried bread soaked in milk, port wine, salt, pepper, 3
eggs
Preparation Instructions:
Chop all the ingredients (except eggs) to prepare the stuffing. Stir well with a wooden spoon and
incorporate the eggs, one after another. Season the fowl on the inside. Fill with the stuffing. Tie the bird
up and close the opening. Cook in a 390 degree F. oven for about 30 minutes. Continue cooking at 302
degrees F for 2 1/2 hours, regularly spooning juices onto the goose. Turn off the oven and allow the
goose to rest in the oven for another 30 minutes. You can serve this festive dish with a celery puree,
chestnuts, and blueberries.

7. Caramelized squab with spices and honey
Servings: 4
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Recommended Wine: Crozes hermitage rouge
Ingredients:
Ground spices, 4 young pigeons weighing about 2/3 lb., 1/4 lb. pigeon breast, 2/3 oz. foie gras, 1
teaspoon coriander, 1 star-shaped anise seed, 1 clove, 0.88 oz. pigeon foie gras, 1 teaspoon shallots, ½
oz. honey, 1 pint pigeon gravy, 1/4 lbs. wine vinegar, salt, pepper
Preparation Instructions:
Prepare the pigeons. For stuffing: Chop the pigeon breast and mix with shallot, foie gras, salt and
pepper. Stuff the young pigeons with this mixture. BRIDEZ-LEZ and roast in the oven for 8 minutes.
Remove from the oven and allow to rest. Cover with a mixture of honey and ground spices. (See sauce,
below.) Place them in the oven for another 3 minutes. For sauce: Place the honey in a saucepan and mix
with vinegar. Caramelize. Add the ground spices and moisten with the pigeon gravy. Allow to cook 10 to
15 minutes. Strain and bind with butter. For garnish: Prepare 4 carrots (with greens), 4 turnips (with
greens), 2/3 oz. gourmand peas and 8 small onions according to personal preference. Mix. For
presentation: Place one young pigeons on each dish. Pour some sauce around them and make a small
pile of vegetables. Serve the remaining sauce in a sauce bowl.

8. Guinea fowl supreme stuffed with
cabbage and foie gras
Servings: 6
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Recommended Wine: Cornalin rouge 'Vieux Cachet' 1989
Ingredients:
6 pieces of crepinette pork sausages; 3 young guinea-fowls, about 1 1/3 lbs., about 8 x 8 in.; 3 1/2 oz.
foie gras; 2 cabbages; salt; baking soda; pepper; 3 large carrots; 3 violet turnips; 1 1/4 cups dark fowl
fond (stock); 1 quarter lemon; 1 tablespoon oil; 1/2 lbs. butter; 6 chervil pieces
Preparation Instructions:
Soak the sausage pieces in cold water. Prepare the young guinea-fowls without damaging the skin.
Recover the meat from the legs, but remove the skin and nerves. Chop. Set about 1 1/3 oz. of it aside for
the stuffing. Cut foie gras into cubes of about 1/2 inch. Remove the leaves from the cabbage, using only
green, tender leaves. Blanch for 5 minutes in salty water, to which a pinch of baking soda has been
added. Drain, place in cold water, and drain again. Prepare the stuffing: Take about 2 2/3 oz. blanched
cabbage leaves, well drained, and cut into squares of about ½ inch. Add 1 2/3 oz. of chopped meat from
the fowl legs and the foie gras. Season with salt and pepper. Mix well. Place a well wrung square of
sausage on a board. Place a young guinea-fowl supreme in the middle of it, skin side down. Cover with
1/6 stuffing and close it well between 2 thick sausage layers. Cut the excess sausage. Cover 6 portions

9. with foil and refrigerate. Peel the carrots and turnips. Make small balls, using a melon baler, of about
1/3 inch. Cook in boiling, salty water with a pinch of baking soda. Drain. Remove the middle, hard vein
from the blanched cabbage leaves and cut them into 3 or 4 pieces. For the sauce, reduce 1/3 of the fowl
fond and season with 2 drops of lemon, salt, and pepper. Cook the packages in hot oil. When well
colored, turn. Add 1 2/3 oz. butter. The cooking takes about 12 minutes. Simultaneously, reheat the
vegetable balls in 0.35 oz. butter and season them. Reheat the cabbage with 1/3 lb. butter. Stir and
season. Reheat the sauce and make it shiny by incorporating 2/3 oz. butter. Place the young guinea-fowl
in the middle of the serving dish and the cabbage next to it. Pour some sauce on each side. Sprinkle with
vegetable balls. Garnish with a piece of chervil.

10. White Meat
Blackberry Pork Tenderloin
Servings: 4 to 8
Cooking Time: 45 minutes
Difficulty Level: Average
Ingredients:
Pork tenderloin, 2 tablespoons olive oil, Fresh lime juice, Sea salt, Pepper (freshly ground)
For the Sauce:
1 lb. fresh blackberries, 2 lemons, 1 ½ oz. granulated sugar. 4 oz. butter (softened)
Preparation Instructions:
Preheat the oven to 350 degrees F. Pour the olive oil in an oven proof skillet and warm over medium
high heat. Add the tenderloin and sear both sides. Add the lime juice, salt, and pepper. Bake until
cooked through. In the meantime, make the sauce by pouring all the sauce ingredients into a saucepan.
Crush the ingredients. Simmer until reduced by 1/3. Remove from the stove and strain. Add the butter,
stirring constantly until it’s melted. Serve the tenderloin with the sauce poured over the meat.

11. Chicken traditionally prepared in the
Backoffen
Servings: 4
Preparation Time: 1 h 15 minutes, 6-8 hours for the lemons
Cooking Time: 75 minutes
Recommended Wine: Arbois blanc, vin de Moselle
Ingredients:
For the base and foundation: 1 chicken (approximately 2.2 pounds, prepared), 3/5 cup Alsatian white
wine, 1 2/5 cups chicken stock, salt, pepper For the garnish: 1 lb. potatoes, 0.9 lbs. (14.4 oz.) small
artichokes, 0.3 lbs. (4.8 oz.) small onions, 1 oz. (2 tablespoons) butter, salt, pepper, fresh rosemary, fresh
thyme, preserved lemon, tomatoes, garlic; For the dough: 2 cups flour, 3/5 cup hot water, 1 teaspoon
salt, 1 egg yolk
Preparation Instructions:
When making this dish, it’s very important to hermetically close the terrine. Prepare a dough ahead of
time using flour, warm water (to make the dough elastic), and an egg. Also, preserve the lemon ahead of
time. Peel and seed the tomatoes. Cut them into quarters. Peel the garlic. Place the small artichokes in a
frying pan with a little oil. Do the same with the grated potatoes, coloring them lightly. Season the
chicken with some salt and pepper. Distribute the potatoes and artichokes around the chicken. Add the
small onions, the cloves of garlic, tomato, lemon, and two rosemary branches. Add the equivalent of a
good glass of Alsatian white wine, the same quantity of fowl stock, and the fowl gravy. Close the terrine
with a lid. Wrap the dough, shaped in a long rectangle, once around the pot, pressing down firmly. Place
in the oven for 50 minutes. Remove from the oven. Remove the dough from around the lid and serve.

12. Creole Quail in Wine
Servings: 6
Cooking Time: 60 minutes
Difficulty Level: Average
Ingredients:
8 tablespoons butter, 2 small onions (chopped), 2 whole cloves, 1 teaspoon peppercorns, 2 garlic cloves
(sliced), 1 bay leaf, 6 trussed quail, 2 cups white wine, ½ teaspoon sea salt, 1/8 teaspoon pepper, A few
grains of cayenne pepper, 1 teaspoon minced fresh chives, 2 cups heavy cream
Preparation Instructions:
In a large skillet, melt the butter over medium high heat. Add the onions, cloves, peppercorns, garlic,
and bay leaf. Cook for 2 minutes. Add the quail and brown on all sides. Add the wine, salt, pepper,
cayenne, and chives. Simmer for 30 minutes. Remove the quail with slotted spatulas and keep in the
oven’s warming drawer. Strain the cooking liquid, then pour back into the pan. Add the cream and bring
to a boil. Pour the liquid over the quail and serve.

13. Pheasant Au Vin
Servings: 4
Cooking Time: 2 hours
Difficulty Level: Average
Ingredients:
2 whole pheasant, cleaned and singed, and cut into pieces, 4 cups port wine, 6 whole cloves, 1 bay leaf,
1 onion, sliced thin, 2 cups all-purpose flour, Sea salt, Freshly ground pepper, 8 tablespoons unsalted
butter
Preparation Instructions:
In a baking dish, stir together the wine, cloves, onion, bay leaf, and sage. Add the pheasant pieces and
marinate in the refrigerator for 2 to 3 days. Preheat the oven to 300 degrees F. Drain the pheasant
pieces, reserving the marinade. Pat the birds dry. In a clean baking dish, combine the flour, salt, and
pepper. Dredge the pheasant pieces and shake to remove excess flour. Put a tablespoon of butter in a
large skillet placed over medium high heat. Once the butter melts, add some pheasant pieces and brown
on every side. Place the browned pheasant in a casserole dish. Pour the reserved marinade over the
birds and bake for 1 ½ hours or until desired doneness is reached.

14. Crock Pot Dressing
Servings: 7-8
Preparation Time: 10-15 minutes
Cooking Time: 3 1/2 - 4 hours
Difficulty Level: Easy
Ingredients:
1/4 cup, plus 1 tbsp. butter or margarine, divided, 1/4 cup chopped onion, 1/4 cup chopped celery, 1
tsp. dried parsley flakes, 1 1/2 cup chopped apples, unpeeled, 3 1/2 cup croutons, 1/4 tsp. poultry,
seasoning, 1/4 tsp. ground sage, 1/4 tsp. ground thyme, 1/4 tsp. paprika, 1/4 tsp. coarse ground black
pepper, 1/2 – 3/4 cup turkey or chicken stock
Preparation Instructions:
In a large skillet, over medium heat, melt 1/4 cup butter. Add onion, celery, parsley and apples. Cook
until tender-crisp but do not brown. Place croutons in a mixing bowl. Pour mixture over croutons and
toss well. Add seasonings and just enough broth to moisten croutons. Mix well. Grease the inside of a
slow cooker with the butter. Spoon the dressing mix into the slow cooker. Cover and cook on high heat
for one hour; stir. Reduce heat to low and cook an additional 2 1/2 to 3 hours. Fluff with fork and serve.

15. Royal gilthead with citrus fruits
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Recommended Wine: Chateau Rasque Blanc de blanc ou Bandol rose
Ingredients:
4 royal gilthead fillets (about 1/2 lb. each), 2 oranges, 1 lemon, 2 rose grapefruits, 2 tablespoons olive
oil, salt, pepper, 1 tablespoon old wine vinegar, 1 tablespoon granulated sugar, fish fumet (stock), 2
spoons flower honey
Preparation Instructions:
Remove the skin from all the fruit. Lightly shear the gilthead skin. Season with salt and pepper. Place the
gilthead in a pan with olive oil and cook for about 3 minutes on each side. Add some flower honey and
lemon peel. Allow it caramelize. In the meantime, prepare the bigarade sauce by placing some sugar and
a tiny bit of vinegar in a pan. Allow it to brown, then add the juice from the citrus fruits. Reduce. Use the
fishbones from the royal gilthead to prepare a fish fumet. Once the bigarade sauce is reduced, add the
fish fumet, and 1 spoon of lemon peel and 2 spoons of orange peel (which have been caramelized in
honey). Place some citrus fruits around the royal gilthead. Pour some bigarade sauce over it and serve.

16. Rabbit Stuffed with Spinach and Bacon
Servings: 6
Preparation Time: 2 1/2 hours
Cooking Time: 1 hour
Difficulty Level: Average
Ingredients:
1 rabbit (about 5 lbs.), boned with the liver reserved, 3 tablespoons brandy, Thyme, ¼ lb. smoked bacon
( diced), 1 lb. fresh spinach (or thawed frozen spinach), 1 teaspoon + salt, 3 tablespoons unsalted butter,
2 tablespoons minced shallots, 1/3 cup bread crumbs, ½ teaspoon freshly ground pepper, 1 tablespoon
Pernod (licorice liqueur), 4 strips thin bacon, 1 lb. fatback pork, 1 carrot, chopped, 1 celery stalk,
chopped, 1 small onion, chopped, ½ cup chicken stock
Preparation Instructions:
Pour the brandy into a small bowl. Add the rabbit liver and a pinch of thyme. Allow this mixture to sit in
the refrigerator for 2 hours. Heat a large skillet over low. Add the diced bacon and cook until golden.
Remove from the pan. Add the spinach to the pan, along with a pinch of salt. Cook until wilted. Drain
and squeeze out any excess liquid. Chop. Wipe the skillet clean and place over medium heat. Add the
butter. When melted, add the shallots and sauté until golden. Add the spinach and cook until dry. Pour
the spinach mixture into a large bowl. Stir in the bacon, bread crumbs, teaspoon of salt, pepper, and

17. Pernod. Preheat the oven to 350 degrees F. Lay the rabbit spread out and flat on the counter. Spoon the
spinach stuffing over the top of the rabbit. Chop the liver into 4 pieces. Wrap a piece of thin bacon
around each piece of liver. Lay these pieces across one of the short ends of the rabbit. Roll the rabbit, so
all the stuffing is covered. Wrap the rabbit roll in fatback and secure with kitchen twine. Set the rabbit
roll on a baking pan with the carrot, celery, and onion. If you deboned the rabbit yourself, lay the bones
around the rabbit roll. Pour the brandy marinade over the rabbit roll, along with the stock. Roast for 1
hour, or until an insta-read thermometer reads 140 to 145 degrees F. Baste occasionally. Remove the
rabbit roll from the pan and allow to sit for 20 minutes before cutting into ½ in. slices. Serve the slices
with a little pan juice spooned over the top.