Recipes with Demi-glace

• Pork Medallions with Oatmeal Stout
• Fried Wild Mushroom Mini Buns
• Roasted Quail with Brioche and Chorizo Stuffing
• Fettuccini with Rabbit and Currant-Port Glaze
• Pan-seared Salmon served with Wasabi Mashed Potatoes
• Chinese Duck with Plum Sauce and Chinois Pancakes
• Baked Chicken Thighs with Charred Carrots
• Seared Breast of Moulard Duck on Quince Puree with Quince Sauce
• Pecan Crusted Filet Mignon
• Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings
• Dunkel Infused Sun-Dried Cherry Sauce
• Irish Rack of Lamb
• Szechuan Beef Tenderloin Stuffed with Peking Duck
• Tavern Turkey Stew with Fried Oysters
• Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme,Topped with Kenny's Gouda and Frizzled Leeks
• Apple and Raisin Pork Chops
• Chicken and Grilled Pineapple Wedges with Green Peppercorn Sauce and Mushrooms
• Veal Chop with Madeira Sauce
• Seared Skate with Baby Root Vegetables and Sauce Grenobloise
• Venison Chops with Pears, Chestnuts, and Port Wine-Vinegar Sauce
• Truffled Mushroom and Spinach Ragout
• Northern Italian Sweet and Sour Duck Sauce
• Pepper-Seared Venison with Cranberry Port Wine Sauce, Creamy Polenta and Chanterelles
• Filet Mignon with Mushrooms and Sauce Pinot Noir