Seasoned, browned and slow braised with mire poix and traditional Sauce Espanole.
Maple Bacon wrapped Leg of Venison served with a reduction of demi-glace, a touch of creme and seasonal fig preserves… and wrapped red onion.
Chicken Ballotine a la Pepin! De-boned and stuffed with cremini mushrooms and spinach and roasted on a bed of leeks, onion, celery and carrot and about 2/3 a bottle of white wine. Served with a reduction of pan jus.
Braised leg of lamb with pan reduction, baked brown rice and braising vegetables. Simply a wonderful meal.
Beef en Croute with Sauce Bearnaise. These are the dishes I dream about at night…
A nice treat for those with open ears… One of my favorite proteins – Lamb Shanks… In this video – “Lamb Shanks al la Matignon” – with the Matignon part up for some debate… But hell – he’s Thomas Keller. And here is the recipe in written form… Some process too… https://www.williams-sonoma.com/recipe/lamb-shanks-a-la-matignon.html