Meat recipe collection

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

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.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

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.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Homemade raspberry vinegar infused with fresh berries and sugar, aged 30 days for deep ruby color and bright fruit flavor. Perfect for salads, marinades, or finishing.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.