Main Course Recipes and Menus

12 results
Narrow Results You've Selected: Main Course Roast Fall Game Remove all Source Saveur (11) Cooking on the Side (1) Difficulty Easy (6) Medium (5) Hard (1) Cuisine American (7) French (2) Eastern European/Russian (1) English/Scottish (1) Mexican (1) Show all... Southern/Soul Food (1) Occasion Christmas (3) Thanksgiving (2) Topic Recipe (12) 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 = "Main Ingredient:Game"; var omni_prop8 = "Course:Main Course,Technique:Roast,Season:Fall,Main Ingredient:Game"; var omni_pageName="saveur:"+omni_prop12; 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 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 10/29/2007 Roast Goose Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples. Issue #81 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71 10/20/2005 Seared and Grilled Squab with Chicory Salad Alice Waters shared this recipe with us when we visited her in Turin, Italy. Issue #69 02/15/2007 Shrimp-Stuffed Quail A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices. Issue #41 03/01/2002 Rack of Venison with Sour Cherry-Port Sauce This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce. Issue #31 11/15/2007 Steam-Roasted Goose This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. Issue #22 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 08/08/2007 Roast Grouse with Bread Sauce and Game Crumbs For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories. Issue #14 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 09/27/2009 Garlic-Lime Cornish Game Hens A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue... Does Not Apply Source: Cooking on the Side