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Goat Shoulder Braised with Prunes and Preserved Lemons

“Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.”

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Braised Wild Boar with Sauerkraut

Submitted by: don

Home Town: Seabrook, New Hampshire, USA

A wild boar roast is braised in a Dutch oven until extremely moist and tender.

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Braised Venison with Rosemary and Shiitake

Submitted by: RUTHWARD

Home Town: Kenner, Louisiana, USA

Living In: Boyce, Virginia, USA

Venison is simmered in red wine with shiitake mushrooms and cognac in this savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.

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Pork Medallions with Port and Dried Cranberry Sauce

Submitted by: Dee

The flavors in this festive dish are a perfect balance of sweet, tart and savory. Seasoned and sauteed pork medallions are dressed up with a rich and colorful sauce of dried cranberries, port, chicken stock, thyme, shallots and a dash of vinegar.

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Elegant Pork Loin Roast

Submitted by: JESHENBA

This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.

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Braised Flank Steak with Lemon and Garlic

Submitted by: Dianemwj

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Braised flank steak becomes flavorful and tender when simmered slowly in chicken broth with garlic, cloves, and lemon juice in a stovetop preparation that's easy on the cook.

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Braised Lamb with a Sour Orange Marinade

Submitted by: Sara

Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice - or sweet oranges mixed with lemons - to make a pungent, citrus marinade.

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Pork with Peach and Black Bean Salsa

Submitted by: LOUTRE

An unbelievably simple, yet flavorful dish! Serve with rice, a green salad and a nice glass of red wine. It's low in fat, too!

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Chicken and Sausage with Bowties

Submitted by: Patricia Rogers

A potent saute of chicken with spicy sausage, tomatoes and herbs over pasta. This recipe is just the start--do not hesitate to add more vegetables, or substitute rice for the noodles.

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Lamb Braised with Quince (Kidonato)

Submitted by: Alexandra S.

Living In: Athens, Attica, Greece

This is a wonderful and tasty braised lamb dish flavored with quince and cinnamon. The ancient Greeks really knew how to prepare lamb, and now you do too!

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