Recipes for Fuller Bodied Dry Red Wines from all the Competitions
- From the 2018 Competition
» Beef Cheeks in Red Wine
- From the 2017 Competition
» Venison Casserole
- From the 2016 Competition
» VENEUR STYLE AGED BEEF FILLET WITH VENEUR SAUCE, MUSHROOM COMPOTE AND DAUPHINOISE TOWER
- From the 2015 Competition
» PEPPERED LOIN OF VENISON - GAME SAUCE
- From the 2014 Competition
» MEDIEVAL VENISON CASSEROLE
- From the 2013 Competition
» Noisette of Venison, Walnuts, Celeriac Purée, Radish and Sauce Grand Veneur
- From the 2012 Competition
» Venison Strip Loin with a Red Wine Sauce.
- From the 2011 Competition
» Braised Cheek of Beef with Broken Lasagna Sheets
- From the 2010 Competition
» Lamb Pithiviers
- From the 2009 Competition
» RAGOUT OF OXTAIL WITH LASAGNA
- From the 2008 Competition
» MOROCCAN STYLE LAMB TAGINE
- From the 2007 Competition
» MARINATED “BEEF GRAND VENEUR”,
HERBED CREPES, OYSTER MUSHROOMS
& GREEN PEAS PURÉE
- From the 2006 Competition
» Braised Oxtail with Pommes Chateau and Yellow Beans
- From the 2005 Competition
» Fillet of Beef, Sauce Grand Veneur, Gratin Dauphinois
- From the 2004 Competition
» Braised Lamb Shanks with Lima Beans
- From the 2003 Competition
» Individual Kangaroo Casseroles
- From the 2002 Competition
» Braised Lamb Shanks with Puy Lentils and Root Vegetables
- From the 2001 Competition
» Lamb and Eggplant Charlottes, Wine Reduction Sauce
- From the 2000 Competition
» Crepinettes Of Wild Hare, Potato Gallette; Sauce Grand Veneur
- From the 1999 Competition
» Braised Ox Cheek Between Potatoes Gratins, Rich Red Wine Sauce
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Images from the Competition
Click image to enlarge.
GARDENS OF BIRDLAND Cuckoo Dove.
One of the locals.
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Images from the Competition
GARDENS OF BIRDLAND
Click image to enlarge.
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