Meat recipe collection

Another succulent chicken dish that is made with green beans and macadamia nuts.

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.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

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.

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.

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.

Beef tamale pie with seasoned ground beef, peppers, salsa, and black olives sandwiched between two layers of golden cornbread, topped with melted Colby Jack. A potluck-sized 9x13 crowd-pleaser that serves 12.

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.

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.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.