Roasted Petite Veal Rack with Aji Amarillo & Chimichurri MAKES 2 SERVINGS WINE PAIRING Argentine Malbec Two vibrant sauces enhance this elegant veal dish. Aji amarillo, a hot chili paste made from aji amarillo peppers, is a condiment popular in Peruvian cuisine.  Sharp and herby chimichurri originated in Argentina and Uruguay but is widely used throughout Latin America. Together these sauces not only spark joy, they also set off culinary fireworks. INGREDIENTS 1 Petite Veal Rack Kosher salt & freshly ground black pepper Canola oil 2 tbsp unsalted butter 1 lar ..read more

Crispy Veal Florentine with Creamed Spinach, Roasted Mushrooms & Fried Kale MAKES 4 SERVINGS WINE PAIRING Badia a Coltibuono Chianti Classico There are many versions to the story of why French cuisine attaches “Florentine” to any dish involving spinach. It’s generally agreed that Florence-born Catherine de Medici introduced her favorite Mediterranean green to France when she married its future king, though when and how is a matter of dispute. The other key ingredient to a Florentine-style preparation is Mornay sauce, a classic bechamel enriched with cheese. Here we blur th ..read more

Veal Piccata with Caper-Cream Sauce, Charred Lemon & Pommes Puree MAKES 4 SERVINGS WINE PAIRING Italian Lugana These super-tender petite veal racks are perfect for cutting into dainty chops and pounding out into thin cutlets for veal piccata. They cook quickly, and while they rest you can assemble the buttery pan sauce. Silky pommes puree ramps up the richness, while the sharp bite of briny capers and charred lemon provides the perfect finishing touch. INGREDIENTS 2 Petite Veal Racks 2 lemons, plus more for juicing Canola oil 1 cup all-purpose flour 4 tbsp butter 1 tb ..read more

Venison Denver Leg Steaks with Cauliflower, Maple-Glazed Brussels Sprouts & Red Wine Demi-Glace MAKES 2-4 SERVINGS WINE PAIRING Northern Rhone Syrah Avenison Denver leg is the whole leg deboned and separated into its component muscles. You can cut the muscles into steaks, as we do here, or into medallions. Despite being a leg cut, Denver legs are very tender. Our farmed venison is milder tasting than hunted venison and well-matched in this dish by a rich demi-glace and a chile-sparked maple glaze. INGREDIENTS 1lb Venison Denver Leg Red wine demi-glace Kosher salt & ..read more

Miso-Marinated Lamb Neck Roulade with Soy-Glazed Potatoes & Slow-Roasted Cabbage MAKES 4 SERVINGS WINE PAIRING Montepulciano d’Abruzzo Lamb neck is all marbled meat with no sinew or cartilage. Part of the same muscle that runs along the spine and yields the loin and rib eye at the other end, lamb necks are meatier than oxtail and tastier than shanks. To make a roulade, you must remove the bone, which takes a little time, but it isn’t hard, as you’ll see in this video. Paired with soy and honey-glazed potatoes and caramelized cabbage finished with pickled mustard seeds, lam ..read more

Za'atar Marinated Venison with Charred Eggplant Baba Ghanoush & Couscous Makes 4-6 Servings WINE PAIRING A bold, peppery Syrah or Zinfandel Za'atar is the name of a wild herb (aka hyssop) as well as a multifaceted Middle Eastern spice blend that typically includes some combination of dried thyme, oregano, hyssop, marjoram, sumac, and toasted sesame seeds. There are many za’atar variations, encompassing a wide range of flavors, so look for a style you like. The smoky baba ghanoush and fruity couscous, also inspired by The Levant, play beautifully against our farm-raised New ..read more

Herb-Marinated Venison Steak with Mushroom Lasanga & Charred Onions MAKES 4-6 SERVINGS WINE PAIRING An Italian Barbera or Oregon Pinot Noir This is a wonderful meal to make in the fall when wild mushrooms are plentiful. The lasagna takes some time to assemble but the venison steaks cook quickly. They make delightful dinner companions. INGREDIENTS 2 lb piece of Venison Denver Leg, cut into 6 steaks, about 5oz. each 1 tbsp chopped fresh oregano ¼ tsp chopped fresh rosemary ½ tsp ground black pepper ¼ cup pomace oil (or other neutral oil, such as canola or grapeseed) Koshe ..read more

Whipped Bone Marrow Spread Makes 8-10 Servings WINE PAIRING Your favorite champagne or bubbly If you love roasted beef marrow bones but not the messy task of scraping the molten marrow from bone to toast, this luxurious spread is the answer. Full of savory flavor, it’s a great make-ahead hors d’oeuvres for dinner parties, and super easy to make with bone marrow pieces. INGREDIENTS 1 lb bone marrow pieces, thawed 2 tsp olive oil 2 sprigs thyme 2 tsp minced garlic 2 tsp kosher salt 2 tsp cracked black pepper 2 tsp red wine vinegar Crostini or toast points Pickled vegetables ..read more

Bone Marrow Chawanmushi Makes 4 Servings WINE PAIRING Your favorite sake This umami-packed, incredibly silky Japanese custard gets a flavor boost from bone marrow. It’s a lovely way to kick off a dinner party, and it’s a cinch to pull off when you use bone marrow pieces. INGREDIENTS 4-5 oz bone marrow pieces, thawed 2 cups dashi 4 eggs 1 tsp fish sauce 1 tsp soy sauce salmon roe to garnish DIRECTIONS 1 Pre-heat the oven to 350°F. 2 In a blender or food processer, combine all the ingredients except the salmon roe. Mix until fully incorporated. 3 Pour mixture into ..read more

Bone Marrow Crème Brulée Makes 4 Servings Adding bone marrow to the custard amplifies the richness of this popular dessert, first conceived centuries ago in France. Back then they used a red-hot shovel from the fire to caramelize the sugar on top. Today’s chefs and home cooks typically use a torch to achieve that crackling, golden brulée finish. Frozen bone marrow pieces make this especially easy to make. INGREDIENTS 4oz beef marrow pieces 2 cups heavy cream 1 cup whole milk 6 egg yolks 1/2 cup granulated sugar, plus extra for caramelizing 1 tsp vanilla extract Pinch of salt DIRECT ..read more