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Narrow Results You've Selected: Main Course Saute Medium English/Scottish Remove all Source Saveur (3) Main Ingredient Beef (3) Duck (1) Pork (1) Season Winter (2) Fall (1) Topic Recipe (3) 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 = "Cuisine:English/Scottish"; var omni_prop8 = "Course:Main Course,Technique:Saute,Difficulty:Medium,Cuisine:English/Scottish"; var omni_pageName="saveur:"+omni_prop12; 11/02/2000 Calf's Liver with Bacon At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., puréed) potatoes. Issue #24 09/11/2007 Oxtails Smothered in Onions Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat. Issue #10 02/06/2007 Venison with Seared Foie Gras This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute. Does Not Apply

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