More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty much any meat cut can be marinated, though skirt steaks & flank steaks absorb marinades …

Beef tenderloins are incredibly tender, easy to roast, and delicious with sauces.  This recipe adapts a mustard-crusting technique often used with lamb racks to create a roast that has a golden brown color and a crispy crust evoking Beef Wellington without all the rich puff pastry.  You could also adapt this recipe to use Kobe …

with Organic Mushrooms & Artisan Ravioli with Truffle Sauce (serves eight) Ingredients: 3 Kurobuta Pork Tenderloins (approx. 3 lbs.) 1 tsp dried thyme (1 tbsp of chopped fresh thyme) ¼ tsp kosher salt ¼ tsp black pepper 2 tbsp olive oil 1 tbsp minced fresh garlic 4 ounces Tartufata Sauce (Truffle Sauce) 2 cups chicken …

  This recipe is quick (once you’ve soaked the corn), easy, incredibly simple, and a real winner.  Since the goal of this preparation is to let the natural flavors of the vegetables and wild boar meat speak for themselves, the only other things you need are oil, salt, and a grill! Grilled Wild Boar with Grilled …

Steak au Poivre (aka Pepper Steak) is a classic French dish that offsets the richness of beef steaks with a cream sauce packed with potent whole or cracked peppercorns. This variation omits the cream, and instead blanches the peppercorns three times, tempering their spicy heat while leaving the rest of their flavor intact.  The finished …

(Pictured: Chile Rubbed Wild Boar Tenderloin with Tropical Salsa on a Palm Leaf Plate) Wild boar meat has a much more robust flavor than conventional pork, so it holds up well to chile spice rubs without being overwhelmed.  The fresh tropical fruit salsa served on the side allows your guests to cool down their mouths …

Black & Tan Sirloin, Shank Confit & Southern Fried by Chef Dean Thomas “This menu item features three various preparations for wild boar. First, I sear the loin and make a pan sauce using the classic combination of Guinness and Bass Ale as the inspiration for the Black & Tan Sauce. The shank is trimmed …

Pan Roasted Filet Mignon with Cornichon Tarragon Cream Sauce Sauteed Romanesco and Roasted Heirloom Potatoes (Serves 4) Wine Pairing: Barolo from Piemonte, Italy or Left Bank Bordeaux Ingredients 4 grassfed filet mignons (you could also cut your own from a grass-fed beef tenderloin or substitute Kobe beef filet mignons or bison filet mignons) 1 cup …

Deana of Lost Past Remembered brings us this facinating pair of recipes drawn forward into the modern era from a sixteenth century Italian cookbook classic. These recipes mingle beef with flavors like dried cherries, saffron, and fennel pollen…just reading them makes our mouths water (even before looking at her photos).  Not only that, but in her usual style, you even get a …

Japan Inspired Beef Tacos with Pickled Daikon, Salsa Verde & Ikura (serves six) Beverage Pairing: Scheurebe from Franken, Germany or a Hitachino Red Rice Ale from Japan Central America and Asia collide with delicious results in these fusion tacos. The richness of the spiced beef is cut with quick-pickled daikon (a large, mild Asian radish), ikura, and …