Recipes with meat glaze
2 recipes
Medallions of Pork
French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.
Breast of Pheasant Under Glass
Breast of pheasant is served under glass to
hold in the cognac flavor that makes this dish so unique.
Medallions of Pork
French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.
Breast of Pheasant Under Glass
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
