Additional Recipes

Baked Pork Chops with Prune Stuffing; Beef Stroganoff; Boeuf à la Mode (Beef Braised in Red Wine); Braised Sweetbreads; Broiled Lamb Kidneys with Bacon; Costolette di Vitello Ripiene alla Valdostana (Veal Cutlets Val d’Aosta-Style); Dillkött; Grilled Chopped Lamb “Steaks” with Rosemary and Pine Nuts; Grilled Loin of Elk; Grilled Venison with Lime Butter; Hungarian Goulash (Veal, Beef, or Pork); Lamb Vindaloo; Lombatine di Maiale alla Napoletana (Braised Pork Chops Naples-Style); Medallions of Venison Poîvrade with Cassis; Pork Chops Charcutière; Provençal Beef Stew; Rabbit with Mustard; Roast Loin of Pork with Sage and Apples; Roast Loin of Rabbit with Risotto; Sautéed Veal Sweetbreads with Shiitake Mushrooms and Port Wine Sauce; Shish Kebab; Steak en Chevreuil; Swedish Meatballs; Thyme-Scented Medallions of Lamb with Balsamic Glaze.