Category: Main Courses
Sauteed Foie Gras Recipe (Foie Gras Chaud)
Even in France, fresh foie gras, the liver of specially raised and fattened geese or ducks, is not too easy to come by. If you can find it, this quick recipe brings out its rich flavour.
Casseroled Rabbit with Thyme Recipe (Fricassee de Lapin au Thym)
This is the sort of satisfying home cooking found in farmhouse kitchens and cosy neighbourhood restaurants in France, where rabbit is treated much like chicken and enjoyed frequently.
Roast Leg of Venison Recipe (Gigot de Chevreuil Roti)
Although young venison does not need marinating to tenderize it, the marinade forms the base for a delicious, tangy yet slightly sweet sauce. You’ll need to start this recipe two to three days ahead. Roast Leg of Venison recipe is sure to become a new holiday favorite amongst your family and friends. Get ready to…
Duck with Peppercorns Recipe (Magret de Canard aux Grains de Poivre)
Thick meaty duck breast, like steak, should be served medium-rare. Green peppercorn sauce is popular in modern French bistros, but you can also use somewhat milder pink peppercorns.
Venison with Roquefort Butter Recipe (Chevreuil a Roquefort)
Tender farmed venison is now widely available, but if venison is difficult to find, use beef instead.
Roast wild Duck with Juniper Recipe (Canard aux Genievres)
Wild duck should be served slightly underdone or the meat will be very tough. There is little meat on the leg, so one duck will serve only two people —keep the legs for making a tasty stock.
Duck with Orange Sauce Recipe (Canard â la Bigarade)
Commercially raised ducks tend to be much fattier than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck helps to draw out the excess fat.
Pheasant Breast with Apples Recipe (Faisan a la Normande)
The Normandy countryside is full of picturesque apple orchards and herds of grazing cows. Many regional dishes contain apples or Calvados and rich Normandy cream.
Roast Pheasant With Port Recipe (Faisan Roti au Porto)
Roasting the pheasant in foil keeps the flesh particularly moist. This recipe is best for very young birds and, if you have a choice, request the more tender female birds.
Guinea Fowl or Chicken with Cabbage Recipe (Pintade au Chou)
Guinea fowl is a domesticated relative of pheasant, so you can substitute pheasant or even chicken in this recipe. In some parts of France, such as Burgundy, garlic sausage may be added.