Meat recipe collection

Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.

Slow cooker stuffed round steak rolled around grated carrots, zucchini, and cheddar cheese, then braised in spaghetti sauce until fork-tender. Hands-off comfort food.

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Bourbon and brown sugar beef marinade with soy sauce, fresh cilantro, lemon juice, and thyme. Soak your steaks overnight for deep, smoky-sweet flavor that grills up like a steakhouse cut.

Tender chuck roast soaked overnight in a whiskey, brown sugar and soy sauce marinade, then grilled to smoky, caramelized glory. Feeds a crowd with minimal effort.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Wild mushroom beef stew, a hands-off slow cooker braise of flour-dredged beef chuck, shiitake mushrooms, carrots, and potatoes in a savory paprika-spiked broth. Hearty, rich, and tender after a long, slow cook.

Layers of complex flavors are featured in this meaty (no beans) chili.

Beef chuck roast marinated overnight in red wine, a full cup of garlic, lemon juice, basil, and dry mustard, then grilled over medium coals until smoky and tender. Feeds six hungry people.

My copycat version of the top secret famous A1 Steak Sauce.

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.