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How to Make Christmas More Delicious

November 22, 2016

Main Dishes: Grass-Fed Standing Rib Roast The king of celebration roasts, there’s nothing like having a perfectly cooked bone-in ribeye roast in the middle of your banquet table.  The technique is actually pretty simple, click above to learn how to
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Grass-Fed Beef Wellington w/ Wild Mushrooms

November 20, 2016

Grass-Fed Beef Wellington with Wild Mushroom Duxelles Beef Wellington is a classic, legendary beef roast – tenderloin crusted with mushrooms and shallots, when wrapped in buttery puff pastry & roasted until the outside is golden brown and crispy while the
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Roast Goose

November 18, 2016

Roast Goose Tired of turkey? Had it with ham? Roast goose is a family gathering classic whose time has come again. Roasting a whole goose isn’t much more difficult than roasting a turkey. It offers intense flavor reminiscent of duck
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A Very Venison Holiday Party

November 14, 2016

These elegant and flavorful appetizers are easier to make than they look, and venison is an elegant alternative to beef that’s perfect for your favorite guests. No gaminess here – which will delight any guests who haven’t tried mild and
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Rack of Venison on Beets w/ Horseradish Crème

November 22, 2016

Rack of Venison on Braised Beets with Horseradish Crème   Elegant and beautiful, this dish pairs the rich flavors and red color of venison racks and braised beets with a creamy, spicy horseradish crème.   Ingredients:                                       Makes 4 Servings 1
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Roasted Wild Boar Leg

November 19, 2016

Fennel & Garlic Encrusted Roasted Leg of Wild Boar   Undeniably impressive, this beautiful wild boar roast will make a statement at your next banquet, especially served with a tart cherry & red wine gravy.   Ingredients:                                       Makes 8-10 servings
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Heirloom Potato Gratin w/ Fresh Black Truffles

November 17, 2016

Heirloom Potato Gratin with Fresh Black Truffles Everybody loves potatoes au gratin.  Take it to stratospheric heights by adding shaved fresh black truffles. Ingredients: 2lbs Heirloom Potatoes (ideally a mix of colors) Fresh Black Truffles (we used Fresh Burgundy Truffles)
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Venison Chops w/ Polenta & Pickled Apricots

November 11, 2016

  Venison Rib Chops with Grilled Polenta & Pickled Apricots Venison racks are great on the grill.  Just grill them whole, then easily slice into single or double-bone chops before serving.  They cook quickly because they’re so lean, and are
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Celery Root, Porcini & Squash Gratin

November 21, 2016

  Celery Root, Porcini, Parmigiano & Butternut Squash Gratin Rich, creamy, cheesy & packed with umami – this gratin replaces humble potatoes with a blend of celery root & butternut squash slices. The secret ingredient – wild porcini mushrooms –
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Green Beans w/ Shallots, Marcona Almonds & Bacon

November 19, 2016

Green Beans with Glazed Shallots, Marcona Almonds & Bacon Here the classic holiday green bean side dish gets a delicious makeover.  The result isn’t much more difficult than your usual favorite, but is a whole lot tastier. Ingredients:                      Makes 6-8 Servings
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Truffled Standing Rib Roast

November 15, 2016

  Truffled Beef Standing Rib Roast Simple & classic, yet incredible. We used Italian black summer truffles when developing this recipe, but it’d be even better with Perigord or Burgundy truffles. Wine Pairing: Brunello di Montalcino Ingredients:                           Makes 8-10 Servings
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Grass-Fed Beef Tenderloin Roast w/ Potato Crust

November 10, 2016

Grass-Fed Beef Tenderloin Roast with a Mustard Potato Crust   An easier tenderloin roast than a full beef wellington recipe, but still evoking the dish with its look and blend of crunchy crust and soft inner roast.  We’ve paired it
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