Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Game Easy Saute Remove all Source Saveur (12) Epicurious (1) Piggy's Cooking Journal (1) Cuisine American (5) Scandinavian (2) Eastern European/Russian (1) French (1) Irish (1) Show all... Italian (1) Mediterranean (1) Mexican (1) Middle Eastern (1) Spanish/Portuguese (1) Season Fall (11) Winter (8) Spring (1) Occasion Christmas (3) Thanksgiving (2) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Course:Main Course,Main Ingredient:Game,Difficulty:Easy,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 01/02/2009 Swedish Venison Burgers Loaded with capers, pickles and beets, this recipe is a Swedish classic. Issue #117 01/16/2008 Venison Goulash (Ozpörkölt) In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Issue #96 01/16/2008 Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota) In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in. Issue #96 10/19/2000 Armando's Braised Rabbit Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce. Issue #34 10/24/2007 Pan-Seared Bison Tenderloin with Herb Butter Bison, also known as buffalo, offers a richer flavor than beef tenderloin. Issue #33 03/01/2002 Venison Sausage Braised in Beer A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork. Issue #31 12/12/2007 Venison Terrine with Red Currant Sauce While visiting Sweden we were served this traditional-style terrine. Issue #23 10/28/2007 Quail with Fig Sauce This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish. Issue #21 03/08/2007 Quail in Pomegranate Sauce A Majorcan specialty, this pomegranate sauce is particularly suited to quail. Issue #9 02/13/2007 Rabbit Cooked with Dijon Mustard Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe. Issue #5 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 04/12/2010 Squab and Braised Peas In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab. Does Not Apply 11/23/2009 Quails and Grapes It’s the holidays, so leave the chickens for a less festive day and go with quail instead. The sweet grape sauce serves as a wonderful counterpart to roasted meat. Does Not Apply Source: Piggy's Cooking Journal 07/12/2008 Medallions of Venison with Port and Cranberries The wine and cranberry sauce cut through the gaminess of the meat. Does Not Apply Source: Epicurious