Meat recipe collection

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

Asian-style beef kabobs marinated overnight in soy sauce, ginger, garlic, and sherry, then grilled with fresh pineapple and green pepper. Bold, sweet, and smoky.

Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.

Authentic Cincinnati chili simmered with cinnamon, allspice, cloves, and unsweetened chocolate, then chilled overnight to deepen the flavors. Serve over spaghetti with shredded cheddar for a true 3-way.

Slow cooker pineapple chicken with Dijon mustard, soy sauce, garlic, and unsweetened pineapple. A low-fat crockpot chicken breast dinner with minimal prep.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Pork tenderloin marinated overnight in bourbon, soy sauce, Worcestershire, honey, and Dijon mustard with tomatoes and green chiles. Broiled and sauced.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Slow cooker sausage and bean casserole with pineapple chunks, brown sugar, and apple cider vinegar. Dump it in, set it, and forget it for 7-10 hours.

Make-ahead sausage cheese strata with buttered bread cubes, bulk sausage, and cheese layered in an egg-milk-wine custard. Assemble the night before, refrigerate, and bake in the morning for an effortless brunch.