Meat and game
Slow braises, roasts, venison and lamb: the main courses chefs are proudest of.
29 recipes
48-Hour Short Ribs with Rocoto Mustard (Nobu)
Beef and Chicken Sliders
Beef Kofta
Beef Wellington
Braised Beef Cheeks with Mashed Potato
Braised Beef Short Ribs
Chiang Mai Pork Ribs with Hang Lay Curry and Pumpkin Purée
Duck Terrine with Pistachios
Half-Metre Sausage Platter
Herb-Crusted Lamb Chops with Foie Gras
Khashlama: Armenian Lamb and Vegetable Stew
Meatloaf
Roast Venison Loin with Pommes Anna and Black Trumpet Mushrooms
Roe Deer Loin with Piedmont Fonduta and Foie Gras
Rolled Lamb
Saddle of Lamb with Cherries and Potatoes
Sichuan Boiled Beef (Shui Zhu Niu Rou) with Prime Ribeye
Veal with Pomegranate Sauce
Goat Shashlik (Grilled Kid Goat Kebabs)
Grilled Eggs with Smoked Sausages and Tomatoes
Grilled Pork Chops with Apples
Braised Rabbit in White Wine with Pumpkin Mash
Haggis Bon Bons (Haggis Croquettes)
Korean-Style Beef Tartare (Yukhoe)
Pork Steak with Mushroom Sauce
Roast Beef with Miso Dressing
Roast Leg of Lamb with Rosemary, Lemon and Honey
Sous Vide Beef Cheeks with Sherry Sauce
