Meat recipe collection

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

Quail breasts braised in a lemon-butter sauce with mushrooms, nutmeg, sherry, and Angostura bitters. A Southern-style game bird dish served over egg noodles.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Crustless quiche in a green chile shell with chorizo sausage, Monterey Jack cheese, and a five-egg custard. Whole green chiles line the pie plate as a gluten-free, low-carb crust alternative with built-in Southwestern heat.

This scrumptious dish satisfies your hunger and also adds excitement and fun to dinner.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Rack of lamb coated in Dijon mustard and Italian breadcrumbs, then roasted at high heat for a crisp crust and rosy pink center. Just three ingredients.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

One-skillet beef and ramen stir-fry with sirloin strips, broccoli, carrots, water chestnuts, and mushrooms. A 30-minute weeknight dinner using instant ramen noodles.