Two vibrant sauces enhance this elegant veal dish. Aji amarillo, a hot chili paste made from aji amarillo peppers, is a condiment popular in Peruvian cuisine.  Sharp and herby chimichurri originated in Argentina and Uruguay but is widely used throughout Latin America. Together these sauces not only spark joy, they also set off culinary fireworks.

INGREDIENTS

• 1 Petite Veal Rack
• Kosher salt & freshly ground black pepper
• Canola oil
• 2 tbsp unsalted butter
• 1 large garlic clove, crushed
• fresh herb sprigs, such as thyme or rosemary

• For the aji amarillo sauce:
• 2 tbsp aji amarillo (yellow hot chile pepper paste)
• 1 roasted red bell pepper, skin and seeds removed
• 1/2 cup mayonnaise (homemade or store bought)

• For the chimichurri:
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• 1 tbsp minced shallot
• ¼ tsp minced garlic
• ¼ cup chopped fresh oregano
• 1 lemon, juiced
• ¼ cup red wine vinegar
• 1 cup olive oil
• 1 tsp coriander seeds, toasted

• Make the aji amarillo sauce:

• Make the chimichurri:

• Cook the veal:

There are many versions to the story of why French cuisine attaches “Florentine” to any dish involving spinach. It’s generally agreed that Florence-born Catherine de Medici introduced her favorite Mediterranean green to France when she married its future king, though when and how is a matter of dispute. The other key ingredient to a Florentine-style preparation is Mornay sauce, a classic bechamel enriched with cheese. Here we blur the lines a bit, combining spinach, cream, crème fraiche and two cheeses into one glorious accompaniment for petite, pan-fried veal chops and roasted mushrooms.

INGREDIENTS

• 2 Petite Veal Racks
• All-purpose flour
• Canola Oil
• Kosher salt
• Freshly ground black pepper
• 4-6 lacinato kale leaves, stems removed, for garnish

• For the mushrooms:
• 2lbs button or cremini mushrooms, washed, trimmed, and quartered
• 1/4 cup extra-virgin olive oil
• 8 to 12 thyme sprigs (optional)

• For the creamed spinach:
• 3 tbs unsalted butter
• 1 tsp chopped garlic
• ¼ tsp chili flake
• 4 oz white wine
• 1 cup heavy cream
• ½ cup crème fraiche
• ½ cup cream cheese
• 1 cup shredded mozzarella
• 1 lemon, zested and juiced
• 1 cup blanched spinach

• Roast the mushrooms:

• Prepare the veal chops:

• Fry the kale:

• Make the creamed spinach:

• Cook the veal:

• To serve:

These super-tender petite veal racks are perfect for cutting into dainty chops and pounding out into thin cutlets for veal piccata. They cook quickly, and while they rest you can assemble the buttery pan sauce. Silky pommes puree ramps up the richness, while the sharp bite of briny capers and charred lemon provides the perfect finishing touch.

INGREDIENTS

• 2 Petite Veal Racks
• 2 lemons, plus more for juicing
• Canola oil
• 1 cup all-purpose flour
• 4 tbsp butter
• 1 tbsp minced shallot
• 1 tsp chopped garlic
• ½ cup dry white wine
• ½ cup heavy cream
• 2 tbsp butter
• 2 tbsp capers, or to taste
• 2 tbsp parsley, or to taste
• Kosher salt & freshly ground black pepper

• For the pommes puree:
• 2lbs Yukon potatoes, peeled
• ½lb butter, cold, diced into ½-inch cubes
• 1 cup heavy cream

• Make the pommes puree:

• Cook the veal:

• To serve:

Avenison Denver leg is the whole leg deboned and separated into its component muscles. You can cut the muscles into steaks, as we do here, or into medallions. Despite being a leg cut, Denver legs are very tender. Our farmed venison is milder tasting than hunted venison and well-matched in this dish by a rich demi-glace and a chile-sparked maple glaze.

INGREDIENTS

• 1lb Venison Denver Leg
• Red wine demi-glace
• Kosher salt & freshly ground black pepper, to taste

• Brussels Sprouts:
• 4 cups maple syrup
• 2 Calabrian chilies
• 2 oz fresh thyme sprigs
• 1 shallot, roughly chopped
• 1 clove of garlic, crushed
• 2 limes, juiced
• 1/3 cup fish sauce
• 1 ½ lbs Brussels sprouts, halved

• Cauliflower:
• 1 head of orange or purple cauliflower, cut into florets
• Olive oil
• 2 tbsp unsalted butter, softened

• Prepare the vegetables:

• Cook the venison:

• Serve:

Lamb neck is all marbled meat with no sinew or cartilage. Part of the same muscle that runs along the spine and yields the loin and rib eye at the other end, lamb necks are meatier than oxtail and tastier than shanks. To make a roulade, you must remove the bone, which takes a little time, but it isn’t hard, as you’ll see in this video. Paired with soy and honey-glazed potatoes and caramelized cabbage finished with pickled mustard seeds, lamb necks become a hearty, flavor-packed main dish, perfect for fall or winter.

INGREDIENTS

• 4 lamb necks, deboned (Watch How to Debone a Lamb Neck)

• For the marinade:
• 1 cup white miso paste
• 1 tbsp olive oil
• 1 tbsp minced fresh herbs (such as rosemary, thyme, marjoram)
• 3 cloves garlic, thinly sliced
• 1/2 tsp coarse ground black pepper
• 1-2 tbsp white wine or mirin

• For the potatoes:
• 1lb small new potatoes, halved
• 1 cup rice vinegar
• 1/2 cup honey
• 1/2 cup soy sauce or tamari
• 1/2 tsp toasted sesame oil
• 1 tsp olive oil
• Salt (very light because of soy sauce) and pepper to taste

• For the cabbage:
• 1 head cabbage, split into quarters, with core still attached
• 1 tbsp fish sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• Kosher salt & freshly ground black pepper
• Pickled mustard seed

• Marinate the roulade:

• Prepare the potatoes:

• When ready to cook:

Za'atar is the name of a wild herb (aka hyssop) as well as a multifaceted Middle Eastern spice blend that typically includes some combination of dried thyme, oregano, hyssop, marjoram, sumac, and toasted sesame seeds. There are many za’atar variations, encompassing a wide range of flavors, so look for a style you like. The smoky baba ghanoush and fruity couscous, also inspired by The Levant, play beautifully against our farm-raised New Zealand venison, a lean game meat with a surprisingly mild flavor.

INGREDIENTS

• 2lbs Venison Denver Leg, cut into 6 steaks, about 5oz. each

• For the marinade:
• ½ tsp ground black pepper
• 1 tbsp za’atar
• ¼ cup pomace oil (or other neutral oil, such as canola or grapeseed)

• For the baba ghanoush:
• 5lbs Chinese or Japanese Eggplant
• 6oz tahini (preferably Soom brand)
• 2 lemons
• 2 garlic cloves
• ½ cup good quality olive oil (such as arbequina), plus more for finishing

• For the couscous:
• 8oz cooked couscous
• 2oz orange juice
• 1 tbsp chopped parsley
• 2oz chopped oil-cured olives
• 1 tbsp extra virgin olive oil
• Kosher salt to taste

• Garnishes (optional):
• Carrot curls (shaved lengthwise with a vegetable peeler)
• Fresh figs or peaches or other seasonal stone fruit, halved or quartered
• Pomegranate molasses
• Extra virgin olive oil

• Marinate the meat:

• Make the baba ghanoush:

• When ready to cook:

This is a wonderful meal to make in the fall when wild mushrooms are plentiful. The lasagna takes some time to assemble but the venison steaks cook quickly. They make delightful dinner companions.

INGREDIENTS

• 2 lb piece of Venison Denver Leg, cut into 6 steaks, about 5oz. each
• 1 tbsp chopped fresh oregano
• ¼ tsp chopped fresh rosemary
• ½ tsp ground black pepper
• ¼ cup pomace oil (or other neutral oil, such as canola or grapeseed)
• Kosher salt
• 2-4 tbsp butter
• 2 small to medium sweet yellow onions
• 4-6 tbsp Balsamic vinegar, for drizzling
• Cherry tomatoes, for garnish
• Fresh basil sprigs, for garnish

• For the mushroom lasagna:
• 2 cups ricotta
• ½ cup chevre
• 2 eggs
• ½ tsp salt
• 1 lemon, zested and juiced
• ¼ tsp black pepper
• ½ tsp chopped fresh thyme
• 2 cup sliced mushrooms (preferably seasonal wild mushrooms)
• 1 tbsp butter
• 1 tbsp diced shallots
• 1 tsp chopped garlic
• ½ cup tomato vodka sauce (store bought or see recipe below)
• 12 cooked lasagna noodles
• ½ cup parmesan cheese

• For the tomato vodka sauce:
• ¼ cup canola oil
• 1 medium onion, diced
• 1 tbsp minced garlic
• ¼ tsp chili flake
• 2 tbsp tomato paste
• 28 oz can of peeled whole tomatoes, crushed
• 1 tsp sugar
• 1 cup heavy cream
• 1 tsp chopped fresh oregano
• 1 tbsp red wine vinegar
• ½ cup grated parmesan cheese
• ¾ cup vodka
• 2 tbsp good extra virgin olive oil
• Kosher salt & freshly ground black pepper, to taste

• If making the tomato vodka sauce from scratch:

• Marinate the meat:

• Assemble & bake the lasagna:

• Char the onions:

• When ready to serve:

If you love roasted beef marrow bones but not the messy task of scraping the molten marrow from bone to toast, this luxurious spread is the answer. Full of savory flavor, it’s a great make-ahead hors d’oeuvres for dinner parties, and super easy to make with bone marrow pieces.

INGREDIENTS

• 1 lb bone marrow pieces, thawed
• 2 tsp olive oil
• 2 sprigs thyme
• 2 tsp minced garlic
• 2 tsp kosher salt
• 2 tsp cracked black pepper
• 2 tsp red wine vinegar
• Crostini or toast points
• Pickled vegetables

This umami-packed, incredibly silky Japanese custard gets a flavor boost from bone marrow. It’s a lovely way to kick off a dinner party, and it’s a cinch to pull off when you use bone marrow pieces.

INGREDIENTS

• 4-5 oz bone marrow pieces, thawed
• 2 cups dashi
• 4 eggs
• 1 tsp fish sauce
• 1 tsp soy sauce
• salmon roe to garnish

Adding bone marrow to the custard amplifies the richness of this popular dessert, first conceived centuries ago in France. Back then they used a red-hot shovel from the fire to caramelize the sugar on top. Today’s chefs and home cooks typically use a torch to achieve that crackling, golden brulée finish. Frozen bone marrow pieces make this especially easy to make.

INGREDIENTS

• 4oz beef marrow pieces
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• 1 tsp vanilla extract
• Pinch of salt

In Spanish, espuma means foam. After renowned Spanish chef Ferran Adrià introduced this technique in the 1990s, foams turned up on plates in fine dining restaurants everywhere. Espuma can be made using a Co2 siphon, the kind used to whip cream. When you incorporate air forcefully into an intensely flavored sauce, the volume doubles, the flavor expands, and the sauce becomes extravagantly light. Espuma may no longer be considered avant-garde, but bone marrow espuma, spilling over a crusty, pan-seared steak, remains a thrilling taste sensation.

INGREDIENTS

• 4 cups whole milk
• 12 oz beef marrow pieces, thawed
• 6 egg yolks
• Kosher salt
• 4 grass-fed New York strip steaks (or another of our specialty steaks)
• Freshly ground black pepper

• Make the Espuma:

• Cook the Steaks: