Gourmet Meat Recipes


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These are the Gourmet meat Collection ... enjoy the scrumptious meat recipes ....

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Gourmet Meat Recipes

  1. 1. Gourmet Meat RecipesOur Meat Recipes Collection covers a total of mouthwatering meat dishes. Meat is eaten all over theworld, such as mutton, chicken, lamb, pork, beef etc. Meat is very rich in protein and aids in addingpower 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 anddelectable mutton dishes. Mutton is served in the form of starters like patther kabab, shami kabab andin 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 popularmeat, that it is consumed by people worldwide, is chicken. Though, a type of poultry, it is measured as ahealthy meat and can be originated as an essential ingredient in most of the regional cuisines of theworld. Pork is another excellent type of meat. Pork come from pig and is categorized as red meat. Meatis less fatty than beef and is leaner. Sheep meat is also a chief food in some parts of the world and isconsumed 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. areconsumed. The meat of rabbits, deer (venison), possum, zebra, water buffalo, camel, etc. are consumedby humans. Even birds, like, dove, emu and ostrich are hunted or raised) for meat.
  2. 2. Red MeatBalsamic Filet MignonServings: 4Cooking Time: 10 minutesDifficulty Level: AverageIngredients:4 (4 oz.) beef tenderloin steaks, 1/4 teaspoon salt. 1/4 teaspoon freshly ground pepper, 2 teaspoonsminced 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 sprayPreparation 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 for3 minutes on each side, or until desired doneness is achieved. Remove steaks from the skillet with tongsand 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, stirringoccasionally. Reduce the heat and cook for about 1 minute. Serve sauce spooned over the steaks, or onthe side.
  3. 3. Spice Lamb ChopsServings: 4Cooking Time: 8 minutesDifficulty Level: AverageIngredients:8 lamb chops, Coarse sea salt, Freshly ground pepper, 1 teaspoon ground cumin, 1 teaspoon groundcoriander, 1 teaspoon sweet paprika, 1 tablespoons olive oilPreparation Instructions:Lay the lamb chops on a piece of waxed paper. Cover with another piece of waxed paper and flatteneach chop with a rolling pin. Season the lamb chops with salt and pepper. In a small bowl, stir togetherthe cumin, coriander, and paprika. Rub this mixture into the lamb chops. Let the meat sit at roomtemperature 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 formedium well.
  4. 4. Roe deer persille with foie grasServings: 10Preparation Time: 45 minutesCooking Time: 45 minutesRecommended Wine: Cote de Beaune rougeIngredients: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 cupvinegar, 1 ¾ tablespoons coarse salt, 1 pint (2 cups) olive oil For the aromatic garnishing: 1 bouquetmixed 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 whitewine, 1 1/2 cups chicken breast fond, salt, pepper, veal foot, 3/4 cups white wine, 1/4 cup port winePreparation Instructions:Cepe mushrooms in oil (to be prepared 3 weeks ahead of time): Using a knife, scratch the dirty bottomof the cepe mushrooms. Dry them with a cloth, but do not soak them with water. Pour 10 ½ cups waterin a saucepan with vinegar and coarse salt. Place the cepe mushrooms in this vinegar water and bring toa boil. Once the water boils, remove the mushrooms with a slotted spoon, Drain and cool. Place themushrooms in some jars, adding the aromatic garnishing to them. Cover with olive oil and refrigerate for3 weeks minimum. Let your butcher prepare the roe deer fillets. Peel and cut the vegetables. Boil theroe deer ORNAMENTS in a saucepan with oil, vegetables, mixed greens, and the veal foot. Moisten withwhite wine, port wine, and water. Cook gently for 2 hours. Strain the bouillon, which must be clear, andadjust the seasoning. There should be about 2 cups.
  5. 5. Duck of Challans from la ferte regionServings: 4Preparation Time: 50 minutesCooking Time: 50 minutesRecommended Wine: Puligny MontrachetIngredients:1 duck (4.9 lbs.), foie gras (duck liver), 1 pint duck stock (prepared with the neck and thewings), 4 foie gras escallops (1.4 oz. each),7 tablespoons butter, sandwich breadPreparation Instructions:Bake the duck in a 428 degree F. oven for 35 minutes. Remove the grease during cooking. Let rest forabout 15 minutes. Remove the drumstick, which will not be served. Carefully bone the leg to preserveits form. Remove the fillets. Crush the skeleton. Add the duck stock and cook for 20 minutes. Poach thefoie gras in this stock. Strain. Grill the drumsticks and the fillets until the skin is crusty. Toast thesandwich 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 saucearound the duck (not on it or the bread). Important: The sauce must not boil after being bound. Theduck skin must stay crusty. The duck should not be covered with sauce.
  6. 6. Stuffed gooseServings: 6Preparation Time: 40 minutesCooking Time: 40 minutesRecommended Wine: Cote du marmandais rougeIngredients:3 1/2 oz. fowl foie (fowl liver), 0.44 lbs. pork, 3 1/2 oz. sausage meat, 1.8 oz. prunes, 3 1/2oz. chestnuts, 0.44 lbs. chicken breasts, 1.8 oz. dried bread soaked in milk, port wine, salt, pepper, 3eggsPreparation Instructions:Chop all the ingredients (except eggs) to prepare the stuffing. Stir well with a wooden spoon andincorporate the eggs, one after another. Season the fowl on the inside. Fill with the stuffing. Tie the birdup and close the opening. Cook in a 390 degree F. oven for about 30 minutes. Continue cooking at 302degrees F for 2 1/2 hours, regularly spooning juices onto the goose. Turn off the oven and allow thegoose to rest in the oven for another 30 minutes. You can serve this festive dish with a celery puree,chestnuts, and blueberries.
  7. 7. Caramelized squab with spices and honeyServings: 4Preparation Time: 45 minutesCooking Time: 45 minutesRecommended Wine: Crozes hermitage rougeIngredients:Ground spices, 4 young pigeons weighing about 2/3 lb., 1/4 lb. pigeon breast, 2/3 oz. foie gras, 1teaspoon coriander, 1 star-shaped anise seed, 1 clove, 0.88 oz. pigeon foie gras, 1 teaspoon shallots, ½oz. honey, 1 pint pigeon gravy, 1/4 lbs. wine vinegar, salt, pepperPreparation Instructions:Prepare the pigeons. For stuffing: Chop the pigeon breast and mix with shallot, foie gras, salt andpepper. 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 mixwith vinegar. Caramelize. Add the ground spices and moisten with the pigeon gravy. Allow to cook 10 to15 minutes. Strain and bind with butter. For garnish: Prepare 4 carrots (with greens), 4 turnips (withgreens), 2/3 oz. gourmand peas and 8 small onions according to personal preference. Mix. Forpresentation: Place one young pigeons on each dish. Pour some sauce around them and make a smallpile of vegetables. Serve the remaining sauce in a sauce bowl.
  8. 8. Guinea fowl supreme stuffed withcabbage and foie grasServings: 6Preparation Time: 35 minutesCooking Time: 35 minutesRecommended Wine: Cornalin rouge Vieux Cachet 1989Ingredients: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 fowlfond (stock); 1 quarter lemon; 1 tablespoon oil; 1/2 lbs. butter; 6 chervil piecesPreparation 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 forthe stuffing. Cut foie gras into cubes of about 1/2 inch. Remove the leaves from the cabbage, using onlygreen, tender leaves. Blanch for 5 minutes in salty water, to which a pinch of baking soda has beenadded. Drain, place in cold water, and drain again. Prepare the stuffing: Take about 2 2/3 oz. blanchedcabbage leaves, well drained, and cut into squares of about ½ inch. Add 1 2/3 oz. of chopped meat fromthe fowl legs and the foie gras. Season with salt and pepper. Mix well. Place a well wrung square ofsausage on a board. Place a young guinea-fowl supreme in the middle of it, skin side down. Cover with1/6 stuffing and close it well between 2 thick sausage layers. Cut the excess sausage. Cover 6 portions
  9. 9. with foil and refrigerate. Peel the carrots and turnips. Make small balls, using a melon baler, of about1/3 inch. Cook in boiling, salty water with a pinch of baking soda. Drain. Remove the middle, hard veinfrom the blanched cabbage leaves and cut them into 3 or 4 pieces. For the sauce, reduce 1/3 of the fowlfond and season with 2 drops of lemon, salt, and pepper. Cook the packages in hot oil. When wellcolored, turn. Add 1 2/3 oz. butter. The cooking takes about 12 minutes. Simultaneously, reheat thevegetable balls in 0.35 oz. butter and season them. Reheat the cabbage with 1/3 lb. butter. Stir andseason. Reheat the sauce and make it shiny by incorporating 2/3 oz. butter. Place the young guinea-fowlin the middle of the serving dish and the cabbage next to it. Pour some sauce on each side. Sprinkle withvegetable balls. Garnish with a piece of chervil.
  10. 10. White MeatBlackberry Pork TenderloinServings: 4 to 8Cooking Time: 45 minutesDifficulty Level: AverageIngredients: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 mediumhigh heat. Add the tenderloin and sear both sides. Add the lime juice, salt, and pepper. Bake untilcooked 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. 11. Chicken traditionally prepared in theBackoffenServings: 4Preparation Time: 1 h 15 minutes, 6-8 hours for the lemonsCooking Time: 75 minutesRecommended Wine: Arbois blanc, vin de MoselleIngredients:For the base and foundation: 1 chicken (approximately 2.2 pounds, prepared), 3/5 cup Alsatian whitewine, 1 2/5 cups chicken stock, salt, pepper For the garnish: 1 lb. potatoes, 0.9 lbs. (14.4 oz.) smallartichokes, 0.3 lbs. (4.8 oz.) small onions, 1 oz. (2 tablespoons) butter, salt, pepper, fresh rosemary, freshthyme, preserved lemon, tomatoes, garlic; For the dough: 2 cups flour, 3/5 cup hot water, 1 teaspoonsalt, 1 egg yolkPreparation Instructions:When making this dish, it’s very important to hermetically close the terrine. Prepare a dough ahead oftime using flour, warm water (to make the dough elastic), and an egg. Also, preserve the lemon ahead oftime. Peel and seed the tomatoes. Cut them into quarters. Peel the garlic. Place the small artichokes in afrying pan with a little oil. Do the same with the grated potatoes, coloring them lightly. Season thechicken with some salt and pepper. Distribute the potatoes and artichokes around the chicken. Add thesmall onions, the cloves of garlic, tomato, lemon, and two rosemary branches. Add the equivalent of agood glass of Alsatian white wine, the same quantity of fowl stock, and the fowl gravy. Close the terrinewith a lid. Wrap the dough, shaped in a long rectangle, once around the pot, pressing down firmly. Placein the oven for 50 minutes. Remove from the oven. Remove the dough from around the lid and serve.
  12. 12. Creole Quail in WineServings: 6Cooking Time: 60 minutesDifficulty Level: AverageIngredients: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 fewgrains of cayenne pepper, 1 teaspoon minced fresh chives, 2 cups heavy creamPreparation 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 theoven’s warming drawer. Strain the cooking liquid, then pour back into the pan. Add the cream and bringto a boil. Pour the liquid over the quail and serve.
  13. 13. Pheasant Au VinServings: 4Cooking Time: 2 hoursDifficulty Level: AverageIngredients: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 unsaltedbutterPreparation Instructions:In a baking dish, stir together the wine, cloves, onion, bay leaf, and sage. Add the pheasant pieces andmarinate in the refrigerator for 2 to 3 days. Preheat the oven to 300 degrees F. Drain the pheasantpieces, reserving the marinade. Pat the birds dry. In a clean baking dish, combine the flour, salt, andpepper. Dredge the pheasant pieces and shake to remove excess flour. Put a tablespoon of butter in alarge skillet placed over medium high heat. Once the butter melts, add some pheasant pieces and brownon every side. Place the browned pheasant in a casserole dish. Pour the reserved marinade over thebirds and bake for 1 ½ hours or until desired doneness is reached.
  14. 14. Crock Pot DressingServings: 7-8Preparation Time: 10-15 minutesCooking Time: 3 1/2 - 4 hoursDifficulty Level: EasyIngredients:1/4 cup, plus 1 tbsp. butter or margarine, divided, 1/4 cup chopped onion, 1/4 cup chopped celery, 1tsp. 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 blackpepper, 1/2 – 3/4 cup turkey or chicken stockPreparation Instructions:In a large skillet, over medium heat, melt 1/4 cup butter. Add onion, celery, parsley and apples. Cookuntil tender-crisp but do not brown. Place croutons in a mixing bowl. Pour mixture over croutons andtoss well. Add seasonings and just enough broth to moisten croutons. Mix well. Grease the inside of aslow cooker with the butter. Spoon the dressing mix into the slow cooker. Cover and cook on high heatfor one hour; stir. Reduce heat to low and cook an additional 2 1/2 to 3 hours. Fluff with fork and serve.
  15. 15. Royal gilthead with citrus fruitsServings: 4Preparation Time: 25 minutesCooking Time: 25 minutesRecommended Wine: Chateau Rasque Blanc de blanc ou Bandol roseIngredients:4 royal gilthead fillets (about 1/2 lb. each), 2 oranges, 1 lemon, 2 rose grapefruits, 2 tablespoons oliveoil, salt, pepper, 1 tablespoon old wine vinegar, 1 tablespoon granulated sugar, fish fumet (stock), 2spoons flower honeyPreparation Instructions:Remove the skin from all the fruit. Lightly shear the gilthead skin. Season with salt and pepper. Place thegilthead in a pan with olive oil and cook for about 3 minutes on each side. Add some flower honey andlemon peel. Allow it caramelize. In the meantime, prepare the bigarade sauce by placing some sugar anda tiny bit of vinegar in a pan. Allow it to brown, then add the juice from the citrus fruits. Reduce. Use thefishbones from the royal gilthead to prepare a fish fumet. Once the bigarade sauce is reduced, add thefish fumet, and 1 spoon of lemon peel and 2 spoons of orange peel (which have been caramelized inhoney). Place some citrus fruits around the royal gilthead. Pour some bigarade sauce over it and serve.
  16. 16. Rabbit Stuffed with Spinach and BaconServings: 6Preparation Time: 2 1/2 hoursCooking Time: 1 hourDifficulty Level: AverageIngredients: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 tablespoonPernod (licorice liqueur), 4 strips thin bacon, 1 lb. fatback pork, 1 carrot, chopped, 1 celery stalk,chopped, 1 small onion, chopped, ½ cup chicken stockPreparation Instructions:Pour the brandy into a small bowl. Add the rabbit liver and a pinch of thyme. Allow this mixture to sit inthe 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. Drainand squeeze out any excess liquid. Chop. Wipe the skillet clean and place over medium heat. Add thebutter. When melted, add the shallots and sauté until golden. Add the spinach and cook until dry. Pourthe spinach mixture into a large bowl. Stir in the bacon, bread crumbs, teaspoon of salt, pepper, and
  17. 17. Pernod. Preheat the oven to 350 degrees F. Lay the rabbit spread out and flat on the counter. Spoon thespinach stuffing over the top of the rabbit. Chop the liver into 4 pieces. Wrap a piece of thin baconaround each piece of liver. Lay these pieces across one of the short ends of the rabbit. Roll the rabbit, soall the stuffing is covered. Wrap the rabbit roll in fatback and secure with kitchen twine. Set the rabbitroll on a baking pan with the carrot, celery, and onion. If you deboned the rabbit yourself, lay the bonesaround the rabbit roll. Pour the brandy marinade over the rabbit roll, along with the stock. Roast for 1hour, or until an insta-read thermometer reads 140 to 145 degrees F. Baste occasionally. Remove therabbit roll from the pan and allow to sit for 20 minutes before cutting into ½ in. slices. Serve the sliceswith a little pan juice spooned over the top.