Cooking Meats and Game

This chapter presents a collection of recipes to give you practice with basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. Be sure you have a thorough understanding of the cooking methods described in Chapter 15, and review that material as often as necessary.

It is also important that you have read and understood the basic material in Chapter 15, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness. If necessary, please review those sections.