Peter A. D'Souza
Associate Professor
Department of Hospitality and Tourism
University of Wisconsin-Stout
E-mail: dsouzap@uwstout.edu
Red Meat, Veal and Game Recipes
Charbroiled
Beef Tenderloin and Sautéed Chicken Breast with Irish
Whiskey and Green Peppercorn Sauce
Broiled Sirloin Steak with Green Peppercorn Cognac Sauce
Broiled Sirloin Steak with Pinot Noir Demiglace
Broiled Sirloin Steak with Merlot Demiglace
Broiled Beef Tenderloin with Peppercorn and Mushroom Demiglace
Broiled Beef Tenderloin with Cabernet, Rosemary and Portobello Mushroom Ragout
Fillet of Beef Tenderloin with Blue cheese and Portabella Mushrooms
New York Strip Steak with Walnut Bourbon Butter
New York Strip Steak with Fresh Rosemary Butter
Prime Rib with Au Jus and Dijon Horseradish Sauce
Roasted Beef Tenderloin with Vegetable Caper Sauce
Roasted Duck Breast with Sauce Bigarade and Pineapple Cranberry Salsa
Roasted Duck Breast stuffed with Sun-Dried Tomatoes, Danish Blue Cheese and Fines Herbes Demiglace
Roasted Pheasant with Sherry, Ginger and Lime Glaze
Rosemary Broiled Buffalo Sirloin with Gorgonzola Butter
Seared Lamb Chops with Mint Pesto and Rosemary Demiglace
Seared Lamb Chops with Spicy Mango Sauce
Sautéed Veal Cutlets with Tarragon, Capers, and Gruyére Cheese