Yummy!

Haven’t tried
Sounds really good.
I have copied the way the person put the recipe in, only adding a few of my own thoughts and ideas here and there.

Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

Haven’t tried…but I want to.
Make ahead the Demi-Glace, recipe in this book.

Haven’t tried making this as yet…but I’ve eaten several versions of this.
Pronounced “ether-nich-ah”.
Old farm recipe.

I haven’t tried making this yet…but have eaten various homemade and store bought versions all my life. Sheree is a good cook and a good ’ole country girl that has been slaughtering hogs all her life.

Haven’t tried.
Great for pork or deer.

Tried this the other day with the bacon wrap. Not bad…my rub was missing something? But daughter and son-in-law loved it!

Haven’t tried.
Can use venison or lean beef