| Recipe | Source |
|---|---|
| Game Jus and Poivrade Sauce | Bones: Recipes, History, & Lore |
| Orange-Campari-Braised Pork Shoulder | Bones: Recipes, History, & Lore |
| Poached Scallops with Tarragon Vinaigrette | The Professional Chef (8th Edition) |
| Roasted Rack of Venison with Cape Gooseberry Sauce | Bones: Recipes, History, & Lore |