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Meat
Meat
 
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Meat Mixed or your choice of meat
Meat
Afelia - Pork Cooked in Red Wine with Coriander
Baeckeofe or Alsatian-Style Lamb
Émile Jung, Au Crocodile, France
Basque Pot-au-feu
Beef and Ale Pot Roast
Beef bourguignon
Beef Braised in Wine - Boeuf en Daube
Beef on a String
Beef Sirloin with Onions and Apricot Lentils
Beef Tenderloin Medallions with Caramelized Onions and Port Sauce
Beef Tenderloin with Fleurie Wine and Marrow
Michel Troisgros, Maison Troisgros, France
Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
Jean-Pierre Challet, The Fifth, Toronto
Braised Pork with Coconut Milk and Pineapple (Samlo kti)
Breaded Suckling Lamb and Artichokes Fried in Olive Oil
Carpetbag Steak
Cipaille from Lac St. Jean (layered meat pie)
Cornish Pasties
Creole Blood Sausage - Boudin Créole
Croatian-Style Lamb Chops
Dalmatian Pot Roast
Empanadas - Meat-Filled Turnovers
Five-Spice Pork Tenderloin
Glazed loin of veal, jardinière of vegetables
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Goulash
Grilled or Fried Kafta
Ham Braised with Beer (Maple Schoune)
Ham with Bois-Francs Maple Syrup
Ham with Peach Chutney
Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice
Éric Gonzalez
Iberian Pluma with Creamy Almond and Cauliflower Purée
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
L'Enchaud - a Slow-Cooked Pork Tenderloin, Périgord style
Lamb Axoa with Espelette Chili
Jean-Marie Amat
Lamb Chops on a Potato Wreath
Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts
Lamb Sauté with Figs
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Lamb Tagine with Artichokes and Peas
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Lone Star Chicken Fried Steak with Cream Gravy
Madeira-Braised Ham
Maple Ham
Maple Tourtière (Meat Pie)
Matambre - Stuffed Rolled Beef
Mediterranean-Style Rabbit
Melton Mowbray - Pork Pie
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus
Jean-Michel Lorain, La Côte Saint-Jacques, France
Milk-Fed Veal Chop Wrapped in Young Leeks
Moussaka (Melijanes moussaka)
Mutton Tagine with Prunes
Noodles Sautéed with Veal
Olla Podrida - Mexican Stew
Oreilles de crisse - Old-fashioned Quebec Pork Crisps
Ossobuco, Milanese-Style
Pan Roasted Polderside Duck Breast, Parsnip Cream, Beets and Brussel Sprouts
Parilla - Grilled Rib Steak
Pasticada, Dalmatian-style Pot Roast
Pecan-Crusted Ham
Poached Sirloin with Dried Ceps and Vermicelli
Michel Troisgros, Maison Troisgros, France
Pork and Clam or Cockle Stew
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Pork Curry
Pork Hocks with Apple Cider and Calvados
Pork Loin with Confit Garlic Petals
Patrick Ruszczynski
Pork Roulades with Fresh Herbs and Green Risotto with Beer
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Alain Dutournier, Carré des Feuillants, France
Quebec Meatball Stew
Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet
Rabbit Legs in Papillote with Espelette Chili and Lemon Grass
Rabbit with Dates and Apricots Gratinéed with Ancêtre Emmental
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Rack of Lamb with Wild Thyme and Mirabelle Plums
Rack of Pork with Three Mushrooms, New Potatoes and Sorrel Cream
Roast Beef with Mandarins and Yellow Peppers (slow cooker)
Roast Christmas Ham
Roast Pork Loin with Maple-Scented Turnip Puree, Apple Marmalade & Sage Jus
Scott Crawford
Roast Pork with Yellow Potatoes
Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer
Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter
Roasted Iberian Pork Loin (Lomo) with Thyme Served on Warm Red Pepper Salad
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
Saddle of Lamb in Olive Crust
Heinz Winkler, Residenz Heinz Winkler, Germany
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Haus Paradies, Switzerland
Salt Beef Stew (Chiard)
Sautéed Veal and Asparagus with Couscous
Seven-Hour Leg of Lamb
Shepherd's Pie or Cottage Pie
Shepherd’s pie with two cheeses
Spiced Veal Roast with Couscous
Steak Portuguese-Style
Suckling Pig in Various Forms
Tanjia Marrakchia
Texas Chili
Tourtière - Quebec Meat Pie
Veal and Green Bean Bundles
Veal Burger with Baby Vegetables
Veal carpaccio with white truffle honey, feta and Granny Smith apple (314.1 cal.)
Jean-Georges Klein, Arnsbourg, France
Veal Chops with Mushrooms and Sweetbreads
Veal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon
Veal Piccata with Pecans, Spring Vegetables and Ham
Anne Pic, Pic, France
Veal roulade à la “Crown Princess Stefanie”
Veal Scaloppini Zurich-Style
Veal Stroganoff
Welsh Roast Lamb with Rosemary and Garlic
Whole Roast Saddle of Lamb with Roasted Vegetable Escalivada
Mixed or your choice of meat
Moussaka - Cypriot Version
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