This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
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.
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute.
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