Veal Chop with Chanterelles and Sage Butter Recipe
A bone-in veal chop pan seared in cast iron and finished with golden chanterelles and a sage brown butter.
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Bison Burgers with House Pickles and Special Sauce
Juicy grass-fed bison burgers built with quick house pickles and a tangy special sauce, cooked to temperature so the lean meat stays moist.
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Bison Steak with Porcini Butter
Bison steak with porcini butter is the dish we reach for when we want steakhouse depth without a marinade or a long cook. Bison loin is leaner than beef, so it sears fast and eats clean, and the porcini butter does the heavy lifting on flavor. Dried porcini carry a savory, almost meaty backbone that…
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Chicken Marsala with Wild Mushrooms (Dry Marsala Recipe)
Chicken Marsala with wild mushrooms and dry Marsala, a savory one-pan dinner with juicy chicken and a deep, nutty sauce.
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Chicken Marsala with Wild Mushrooms (Dry Marsala Recipe)
Chicken Marsala with wild mushrooms and dry Marsala, a savory one-pan dinner with juicy chicken and a deep, nutty sauce.
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Porcini and Red Wine Beef Pot Roast
A porcini and red wine beef pot roast braised low and slow until fork tender, with a deep mushroom gravy over a grass fed chuck roast.
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Braised Goat Shoulder with Preserved Lemon and Olives
Braised goat shoulder turns meltingly tender with preserved lemon and green olives. Get exact temps, timing, and tips for a Moroccan-style dinner.
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Slow-Roasted Goat Leg (Tender, Greek-Style Recipe)
Slow-roasted goat leg cooked low and covered with wine, garlic, and lemon until it pulls off the bone.
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Goat Barbacoa
Barbacoa in Mexico is often goat, cooked low and slow until it shreds into the most tender bite on the animal. It is a close cousin to birria, but where birria leans on its brothy consomme, barbacoa is about the meat itself: silky, spiced, and pulled straight into a warm tortilla. Traditionally it is cooked…
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Jamaican Curry Goat
Curry goat is Sunday food across the Caribbean: bone-in goat marinated in curry, seared, and simmered low with Scotch bonnet and thyme until the meat gives way. The bones do the heavy lifting here, thickening the gravy and lending it a depth you cannot get from boneless meat. It is a patient dish, not a…
