Meat fine dining

Get Pork Belly in Pasilla Sauce Recipe from Food Network

Venison is given a subtle sweetness by being cured in treacle in this wonderful recipe from Jozef Rogulski. With girolles, kale and an out-of-this-world pommes purée made with brown butter on the side, it's a stunning way to serve such a fantastic cut of meat. The sauce, poured tableside, brings everything together.

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

John Williams, the executive chef at The Ritz, puts his spin on the traditional Wellington with his Venison Wellington Recipe... Strange though it may

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