All posts tagged "Glace de Gibier Gold"

  • Drunken Boar Stew
    Drunken Boar

    Wild boar is a favorite among hunters and wild game connoisseurs. Fortunately or unfortunately you don’t have to hunt to find wild boar meat these days. A favorite way to prepare and eat boar meat is in...

    • Posted May 21, 2017
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  • Pepper Crusted Rack of Venison with Morel Sauce

    Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. Use our Glace de Gibier, for a heady sauce is so simple to...

    • Posted November 19, 2000
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  • Wild Game Sausage on Polenta with Balsamic Sauce

    If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy truffle-scented polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the...

    • Posted August 15, 2000
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  • Port Game Sauce for Wild Bird

    A port wine sauce makes a delicious addition to wild game bird. Pheasant breasts, roasted quail, partridge and even pan-fried venison cutlets. Depending on availability there are several berries that can be substituted in this recipe such...

    • Posted June 27, 2000
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  • Braised Rabbit and Cherries in Beer

    Belgians are famous for cooking with beer. They also use dried fruits, especially cherries and prunes, in stews. This sweet, rich and satisfying dish is a splendid example of how cherry beer and dried cherries marry with...

    • Posted February 20, 2000
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  • Walnut Parmesan Sauce

    This rich tasting walnut, parmesan cheese combination makes an ideal sauce for turkey breasts any time of year. Serve with simply roasted vegetables and a favorite salad for a meal that goes beyond the ordinary bill of...

    • Posted February 16, 2000
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