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Narrow Results You've Selected: Winter Saveur English/Scottish Saute Remove all Difficulty Easy (2) Medium (2) Main Ingredient Beef (3) Vegetables (2) Duck (1) Nuts (1) Potato (1) Course Main Course (3) Soups & Stews (1) Topic Recipe (4) 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 = "Season:Winter,Source:Saveur,Cuisine:English/Scottish,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 10/27/2005 Spiced Parsnip Soup This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread. Issue #70 10/20/2000 Braised Beef Brisket with Pickled Walnuts Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight. Issue #34 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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