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 Weeknight Boeuf Bourguignon
beef sirloin steak, chanterelle, tomato paste, beef stock, olive oil, herbes de provence, pepper, carrot, onion, garlic, celery, red wine
Yes, you can make this classic French entree on a weeknight! The keys to success: thinly slicing the steak and building a flavorful base with red wine and beef broth.
Trim fat from meat. Cut meat into...
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|  Lapin Forestiere (Rabbit) Recipe - Food.com
butter, chanterelle, beef stock, oil, pepper, button mushroom/champignon, carrot, onion, celery, tomato, bacon, rabbit, mustard, worcestershire sauce, soy sauce, salt, red wine, flour
this is a fancy rabbit dish i'm shure you will enjoy
Serving Size: 1 (605) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 613.5 Calories from Fat 301 g 49 % Total Fat 33.5 ...
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 Hunter's Sausage-and-Sauerkraut Stew Recipe - Andrew Zimmern | Food & Wine
butter, chicken thigh, chanterelle, kielbasa, red bell pepper, chicken stock, pepper, parsley, paprika, dill, button mushroom/champignon, onion, leek, garlic, fennel, tomato, bacon, sauerkraut, salt, red wine
Chef Andrew Zimmern uses bacon and kielbasa for his version of bigos, a Polish stew laden with meats and simmered with sauerkraut. Get the recipe at Food & Wine.
Instructions Checklist Step 1 Pr...
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