TO SERVE Nap jus lie on plate; position pheasant breast on sauce. Pheasant breast can be split or sliced to enhance presentation. NOTES Season: ...

Trim short ribs into 7 oz. portions. Fold portions; enclose in butcher's netting. Season with salt and pepper; place in large pan. Heat large pan ...

Trim fat from veal steak. Cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut into julienne ...

Combine egg yolks, garlic, black pepper, Maille mustard and salt in blender. Blend well. In small bowl, combine Worchestershire sauce, vinegar and ...

Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. ...

TO SERVE Saute asparagus stems in peanut oil. Add peanuts; cook for 1 minute more. In separate pan, saute asparagus spears in additional peanut ...

Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings. ...

TO SERVE Slice duck sausage on bias; cut roasted pork into straight slices. Arrange with pickled melon salad on platter. NOTES Season: ...

Combine salt, honey, juniper berries, water and grape juice in bowl; combine. Add grouse thighs; marinate for 2 hours. Remove thighs; refrigerate ...

Combine neck meat and pepper; stuff into lotus root. Hot smoke for 20 to 25 minutes. Let cool; refrigerate overnight. Slice into 8 ...