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Cook pasta according to package directions; drain

  • 8 oz dried large bow tie pasta
  • 12 oz spicy italian sausage links
  • 2 medium red sweet peppers, cut into 3/4-in pieces
  • 1/2 c vegetable or beef broth
  • 1/4 tsp coarsley ground black pepper
  • 1/4 cup snipped fesh flat-leaf parsley
3.4/5 (16 Votes)

By

1 Taco = 165 Calories

  • 3 lbs. Pork, grilled or fried, chopped into chunks
  • 20 CD-sized Corn Tortillas, fried
  • 1/4 C. Fresh Cilantro, chopped
  • 1/4 C. Onion, diced
  • 1/2 C. Red Wine Vinegar
  • 1/2 C. Olive Oil for frying
  • Salt to taste
4.5/5 (2 Votes)

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This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam

  • RED ONION JAM:
  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb
4.4/5 (10 Votes)

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This makes the greatest gravy

  • 5-6 pound roast – brown roast on all sides, put in crock pot
  • 1 large can beef broth
  • 1 pkg Italian dressing mix – Good Seasons – dry
  • 1 pkg AuJus gravy mix-dry
5/5 (3 Votes)

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Harissa (a spicy chile sauce from North Africa) gives the steak some heat

  • •1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
  • •4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
  • •4 garlic cloves, pressed
  • •2 tablespoons (packed) golden brown sugar
  • •2 tablespoons soy sauce
  • •1 tablespoon fresh thyme leaves
  • •2 teaspoons plus 1 tablespoon harissa sauce
4.5/5 (2 Votes)

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Strips of steak are marinaded in a delicious teriyaki sauce and then grilled to perfection on bamboo skewers

  • 1 1/2 cups light brown sugar
  • 1 cup soy sauce
  • 1/2 cup pineapple juice, optional
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 3 large garlic cloves, chopped
  • 4 pounds boneless round steak, cut into 1/4-inch slices
  • bamboo skewers, soaked in water
4.2/5 (6 Votes)

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Simple unadulterated Austrian style cutlets and fresh vegetables in a rice pilaf

  • For the Pork Schnitzel:
  • 1 cup flour
  • 3 cups bread crumbs,(preferably fresh) We prefer Panko
  • 3 eggs, beaten
  • salt and pepper
  • 1 pound thinly sliced veal, (can also be made with chicken, turkey, or pork)about 1/8 inch thick
  • 2 tablespoons butter plus 2 tablespoons olive oilor all oil or all clarified butter
  • Chopped fresh parsley leaves for garnish
  • 1 lemon, quartered, for serving
  • For the Vegetable Rice Pilaf:
  • 2 tablespoons canola oil
  • 1/2 cup onion, small dice
  • 1 medium carrot, small dice
  • 1 medium celery stalk, small dice
  • 1/4 cup sugar snap peas, sliced thin
  • 2 scallions, sliced thin
  • 1/4 cup peas
  • 1 cup long grain rice
  • 3 tablespoons orzo
  • 2 cups chicken stock
  • salt and pepper
  • fresh chives for garnish, chopped
4.6/5 (5 Votes)

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Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers

  • 3 * 3 tablespoons olive or vegetable oil
  • 1/2 * 1/2 cup all-purpose flour
  • 1 * 1 pound thin veal scallopini (less than 1/4 inch thick)
  • 1/2 * 1/2 stick unsalted butter, cut into pieces
  • 1 1/2 * 1 1/2 tablespoons red-wine vinegar
  • 1 1/2 * 1 1/2 tablespoons drained small capers
  • 2 * 2 tablespoons chopped flat-leaf parsley
4.5/5 (2 Votes)

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1. Place the corned beef along with the spices into a large pan and cover with water

  • 1 2 pound corned beef brisket
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 cabbage (cut into wedges)
  • 2 carrots (peeled and sliced)
  • 2 potatoes (peeled and cut in half)
4.8/5 (4 Votes)

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Penzey's Recipe

  • 1 lb lean beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 3 medium onions, coarsely chopped
  • 10 oz fresh mushrooms, sliced
  • 3 large carrots, sliced
  • 1/2 cup pearl barley
  • 7 cups beef broth (or 7 cups water plus 2 tbsp beef soup base)
  • 1 cup dry red wine or no salt added tomato juice
  • 1-2 tsp sale (to taste)
  • 1/2 tsp freshly ground pepper
  • 1 cup frozen green peas
  • 2 tsp fresh lemon juice
4.5/5 (2 Votes)

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A basic recipe for a moist venison roast

  • Venison Roast (about 2 pounds)
  • 2 TB vegetable oil
  • Spices to taste (basic - salt, pepper, garlic)
  • 4 C liquid (water, broth, tomato sauce, or part wine)
4.5/5 (2 Votes)

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Mix all marinade ingredients in medium bowl

  • Marinade:
  • 1/4 cup dark brown sugar
  • 1/4 cup green onions, sliced
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 1 tsp sesame oil
  • 2 lb venison steak in thin slices
  • Wood skewers
4.7/5 (6 Votes)

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Bourbon-Brown Sugar Venison Skewers Bow Ties with Sausage & Sweet Peppers