Meats
Japan Matsusaka beef (Matsusaka Ushi) Kobe beef Ohmi beef Tajima beef,
Argentina The Brangus resulting from the cross between the Angus and zebuine breeds The Angus
France Abondance, Aubrac, Bazadaise, Blanc Bleu, Northern Blue, Blonde d'Aquitaine, Breton Pie Noire, Brune, Camarguaise, Charolaise, Corsica, Gasconne, Jersey, Limousine, Montbéliarde, Normande, Parthenaise, Pie Rouge des Plaines, Prim' Holstein, Rouge des Prés, Rouge Flemish, Salers, French Simmental, Tarentaise, Vosgienne.
Germany/Austria Angeln,German Redpied,Flekvieh,Pinzgauer.
Belgium Belgian Red Pie, Northern Blue, Belgian Black Pie, Belgian Blue White.
Subcategories
There are 49 products.
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Old-fashioned pheasant salmis
Old-fashioned pheasant salmis
Old-fashioned pheasant salmis is a traditionally French dish, rich in flavor and history. Here is a classic recipe for preparing this.
Jean-Luc Timmel’s Venison Stew with Bitter Chocolate Sauce
Venison Stew with Bitter Chocolate Sauce
An authentic dish often prepared during hunting season and for festive occasionsThe Venison Stew.
French squab bisque
French squab bisque
Here is a recipe for French-style squab bisque:
Ingredients :
2 young birds
1 onion, chopped
2 cloves of garlic,.
Roasted pigeon glazed with fig jam and peas
Roasted pigeon glazed with fig jam and peas
Here is a recipe to prepare a delicious roast pigeon glazed with fig jam:
Ingredients :
2 whole.
