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 Pan-Roasted Rabbit with Fresh Herbs
beet greens, chicken stock, cornstarch, olive oil, yarrow, thyme, savory, rosemary, pepper, oregano, marjoram, juniper, berries, garlic, spinach, rabbit, beef, salt, white wine, red wine, brandy, water
Pan-Roasted Rabbit with Fresh Herbs recipe: Try this Pan-Roasted Rabbit with Fresh Herbs recipe, or contribute your own.
See recipes for Brown Chicken Stock and Roast Beef Puree. *** Blanch 1 1/2 pou...
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|  Veal Stew a La Hongroise Recipe - Food.com
tomato paste, green pepper, beef stock, olive oil, savory, pepper, paprika, cayenne pepper, mushrooms, onion, tomato, veal, salt, brandy, sour cream
My apologies if this recipe title seems a little affectatious. I wanted to make sure there was no duplicate on file. This is an east European style goulash. I like to include a lot of mushrooms becaus...
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 Smoked Duck Breasts with Apple-Brandy Caramel Recipe - Angie Mar | Food & Wine
butter, duck breast, chicken stock, thyme, savory, apple, duck, salt, fat, sugar, brandy
This Smoked Duck Breasts with Apple-Brandy Caramel from chef Angie Mar gets its flavor from brandy, savory, and Gala apples. Get the recipe from Food & Wine.
Instructions Checklist Step 1 Using ...
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| French Canadian Tourtiere du Lac Saint Jean - Recipe #21211 - Foodgeeks
butter, ground pork, cured pork, ground beef, thyme, savory, pepper, peppercorn, juniper, bay leaf, potato, carrot, shallot, onion, garlic, celery, duck, eggs, rabbit, veal, salt, fat, extra dry vermouth, brandy, cognac, water, flour
Try this recipe for French Canadian Tourtiere du Lac Saint Jean on Foodgeeks.com
In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns,...
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| Pateencroute Recipe by Holiday.Cook | ifood.tv
butter, egg yolks, chicken liver, puff pastry, tarragon, savory, pepper, bay leaf, onion, eggs, bacon, salt, vegetable fat spread, brandy, cognac, cream, water
GETTING READY 1. Preheat oven to 400 F before baking. MAKING 2. Wash the chicken livers after trimming of off any white portion. Place on paper towels to dry. Once dry, halve the chicken livers. 3...
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