Beer batter recipes

Hawaiian-style burgers topped with grilled pineapple, teriyaki glaze, Swiss cheese, and crispy bacon. A tropical twist on the backyard classic.

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

A slow-braised Swedish beef chuck roast with an unexpected twist: anchovies, whiskey, vinegar, and brown sugar build a deeply savory pan sauce. Fork-tender after 2 hours. Add cream to the pan juices for a silky gravy.

Tender cabbage rolls stuffed with ground beef and rice, simmered for an hour, then topped with a buttery lemon sauce that brightens every bite. A comforting Eastern European classic.

Don't feel like making a rich dinner every night? Then try this simple recipe that will satisfy your hunger for many nights to come!

Grilled sirloin steaks coated in Dijon mustard and white wine, finished with a crust of garlic-toasted bread crumbs pressed onto the surface. A steakhouse-worthy technique at home.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Chicken liver and spaghetti bake combines ground beef, sauteed chicken livers, and slow-simmered tomato sauce over thin spaghetti. Hearty old-school baked pasta casserole with deep meaty flavor.

Slow cooker short ribs Pacific style in a sweet and tangy sauce of ketchup, soy sauce, vinegar, and brown sugar. Broiled first to render fat, then braised 8 hours until fall-off-the-bone tender.

French onion soup with a twist: Coca-Cola added to the beef broth gives a subtle caramel sweetness that deepens the flavor of the golden onions. Topped with Parmesan toast.