Gourmet Foods 101
Did you know?
"The average American consumes more than 2 gallons of wine per year"

Gourmet Meats Recipes

Lime Lamb Casserole

Serves 4

1kg of lamb, cut into chunks and rolled in flour
1 large onion, slivered
3 stalks celery sliced
12 black olives, stones removed
3 tbsp each of fresh parsley and oregano
1 red pepper, 1 green pepper, 1 orange pepper, cut into 1 inch, rectangular chunks
1 cup of lamb broth
Zest and juice of 3 limes


  1. Preheat oven to 180 degrees C.
  2. Sautee the lamb in hot oil until browned.
  3. Add all of the ingredients into a casserole dish (except the olives), season with salt & pepper to taste.
  4. Cover and bake for about an hour.
  5. Stir in the Olives
  6. Bake for another ½ hour
  7. For presentation, sprinkle the top with a few fresh herbs or add mash potatoes to the top after cooking and bake for 5 minutes.
Submitted By: Angela A., Massachusetts
"We eat this on special occasions, my Grandma made this by accident; she was trying to make tuna casserole."

Lamb Salad - Vietnamese Style

Serves 4
1 lb lamb striploin , sliced into strips
2 tablespoons each of fresh basil, lemongrass, cilantro, mint, garlic, chilli and olive oil
Full bag of organic mixed greens
½ a package of cellophane noodles
¼ cup each of spring onions, fine chopped red pepper,
½ an English cucumber, sliced in ribbons (carrot peeler)
1 Thinly sliced red pepper, de-seeded
  1. Marinate the meat in the herbs. Preferably overnight.
  2. Use a non-stick fry pan and fry the meat until browned.
  3. Put the spring mix on individual plates, add the noodles to the top, followed by cucumber, lamb, spring onions and red pepper.
  4. Drizzle with the salad dressing (below)
The Dressing:
½ cup of water
1 tbsp of castor sugar
½ a lime, peeled
1 tbsp of fish sauce
Chili and ginger to taste
Dash of salt

Mix together using a hand blender. Let sit for an hour in the fridge before serving.

Submitted by: The Witchdoctor, Wales
"This is a simple dish that makes my table look fantastic."

Pecan Venison

Serves 6
6 oz venison loin medallions
½ cup green onions
½ cup whipping cream
2 cups of beef stock
1 tbsp garlic
½ cup of halved pecans
1 tbsp cornstarch
1 Spanish onion, finely chopped
4 oz of shitake mushrooms
  1. Salt and pepper the meat and fry until pink (medium)
  2. Remove meat from pan
  3. Sautee the onion and garlic for about 5 min.
  4. Add stock and boil till it is reduced to half
  5. Reduce by half
  6. In a separate bowl, mix the cornstarch with 3 tbsp of cream
  7. Add the remaining cream to the pan; rapidly stir in the cornstarch mixture.
  8. Add the venison, green onions and pecans and simmer until the sauce thickens.
  9. Serve with wild rice and asparagus.
Submitted by: Sylvia, Ontario
"Using fresh venison makes all the difference in the world."

Emu Orzo

Serves 4
1 lb of emu, slice thinly
Salt & pepper
Olive oil
3 tsps of garlic
One small onion
2 cups chicken broth
¼ cup of merlot
1 cup of chopped red and green pepper (together)
3 cups of orzo
  1. Preheat oven to 350 degrees.
  2. Fast fry the emu in olive oil.
  3. Sautee peppers, garlic and onion in separate pan.
  4. Combine both into a casserole dish, add the orzo and bake for 20 minutes, covered.
  5. Stir in wine slowly and return to oven for 10 more minutes.
Submitted by: Petunia, Vermont
"Man, that's a great dish for a snow day."

Stuffed Cucumber with Alberta Beef

Makes 6
3 English cucumbers
3 pounds of chopped Alberta beef
2 cloves garlic, finely chopped
4 tbsp of fresh dill
2 tbsp of olive oil
1 cup of cooked wild rice
2 tbsp butter
1 tbsp cinnamon
A dozen green olives
2 x 6 oz cans of tomato paste
  1. Preheat oven to 350 degrees.
  2. Cut cucumbers in ½ lengthwise and ½ widthwise, resulting in 4 pieces.
  3. Scoop out the innards of the cucumber, leaving the skin on
  4. In a fry pan combine: beef, salt, pepper, garlic, cinnamon, tomato paste, dill and oil
  5. Add cup of cooked rice and mix
  6. Fill the cucumber with "stuffing," add sliced olives to the top and bake for 10 minutes.
  7. As an option, parmesan cheese goes nicely on the top before the final 10-minute bake.
Submitted by: Christine, Kansas
"I use this recipe as a side dish for steak; it also works on the barbecue."