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Braised Rabbit with Parsnips

Serious Eats Sydney Oland Post a comment

Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine. More

Turkey Au Vin

Serious Eats Kerry Saretsky 2 comments

Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi. More

Fall-Apart Lamb Shanks Braised with Mustard and Mint

Serious Eats Kerry Saretsky 7 comments

Lamb shanks braised in a meaty gravy of wine, stock, grain mustard, and fresh mint become deeply savory and substantive, yet also fresh and different. More

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