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Roast Sauce Recipes
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Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce
Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce is a filling and savory beef recipe. Made with a boneless beef roast, the rib eye roast and oven browned vegetables is an oven cooked preparation. Herbed with rosemary and spiced with garlic and... - 47.2405
Roast With Garlic/dill Sauce
1. Add salt, pepper, and ginger on the roast.
2. Take a Dutch oven and add oil in it.
3. Add the roast in the hot oil so that all of its sides turn brown.
4. Add wine in the roast, cover the pan and boil for 1 Â½ hours.
5. Remove the roast and keep... - 46.9592
Roast Pheasant With Filbert Stuffing And Currant Sauce
1. Preheat the oven to 400°.
To make the stuffing:
2. In a heavy 8- to 10-inch skillet melt 8 tablespoons of the butter over moderate heat.
3. As the foam subsides, stir in bread cubes and let them crisp and brown.
4. With a slotted... - 45.3801
Roast Chicken With Morel Sauce
1) Preheat the oven to 450° F.
2) Remove and discard the excess fat from the chicken.
3) Remove the tips off the chicken wings.
4) Rub butter all over the chicken and season with salt and pepper.
5) Stuff a small, halved onion in the... - 43.8799
Roast Fruited Duck With Apricot Citrus Sauce
Preheat oven to 350°F (180°C).
Wash duck and remove oil sacks from tail.
Dry duck with paper towels and prick back several times with a skewer.
Combine remaining ingredients and fill cavity with mixture.
Secure opening with skewer.
Place duck on roasting... - 41.2925
Roast Leg Of Venison With Chestnut Sauce
Lard venison with the bacon slices.
Put meat in a deep kettle and marinate for 24 hours in the mixture of the red table wine, onion, garlic, bay, and juniper berries.
Turn several times during marinating.
Pour off marinade and reserve for basting and for the... - 39.7743
Roast Goose With Currant Sauce
Remove loose fat from goose cavity.
Remove giblets and neck; reserve for other uses.
Chop off wings just below the elbow, if desired.
Rinse goose thoroughly with cold water; pat dry with paper towels.
Using a trussing needle or sharp skewer, prick skin all... - 39.481
Roast Goose With Apple Prune Sauce
Preheat the oven to 350°F.
Reserve the goose wings, neck, gizzard, and liver for sauce.
Prick the skin of the goose with the tip of a knife in several places.
Season with salt and pepper.
Insert the diced apple into the body cavity with the prunes and... - 39.4767
Traditional Roast Pheasant With Madeira Sauce
Pheasants can be rather dry, but covering the breasts of the birds with bacon while they cook keeps the flesh tender and succulent.
The Madeira sauce can be made ahead and reheated when needed - add the cooking juices from the pheasant to it just before... - 38.9136
Veal Roast With Madeira Sauce
In Dutch oven brown roast on all sides in butter.
Add broth, half the onions, salt, thyme, bay leaf, and dash pepper.
Cover; simmer 45 minutes.
Add remaining onions and carrots.
Simmer, covered, till meat and vegetables are tender, 25 to 30 minutes.
Remove... - 38.5645
Roast With Shallot Sauce
Roast with Shallot Sauce is an irresistible mouth-watering recipe. An easy to prepare roasted recipe, Roast with Shallot Sauce is a dish that you would surely love to try. - 34.0456
Roast Chicken With Cherry Brandy Sauce
Stir together the butter, soy sauce, ginger, paprika, salt and pepper.
Wash the chicken and dry thoroughly, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers.
Work the butter mixture... - 33.224
Pot Roast With Rhubarb Sauce
Trim fat from roast.
Combine rosemary and garlic powder; rub over entire surface of roast.
Coat an ovenproof Dutch oven with cooking spray; place over medium-high heat until hot.
Add roast; cook until browned on all sides.
Place onion slices over... - 32.0052
Roast Duck And Pwm Sauce
1 Combine marinade ingredients in a large bowl. Add duck and baste with mixture. Marinate 1 hour. Baste and turn duck every 15 minutes.
2 Drain duck, reserving marinade. Roast duck Chinese style on a rack over a pan of water at 350°F (180°C) for 2 hours,... - 27.0783
Roast Duckling With Grapefruit Sauce
The grapefruit juice gives the duck a rich fruity flavour. Orange juice can be used instead if preferred, in which case add a squeeze of lemon juice to the orange sauce to sharpen the flavour.
Joint each duckling into six or ask the butcher to do this for... - 26.996
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