Meat recipe collection

Don's Turkey Mystery: a one-skillet dish with leftover turkey, soy sauce, stewed tomatoes, raisins, and pineapple over vermicelli. Sweet, savory, and ready in 30 minutes.

No-bean venison chili simmered in beer and whiskey with jalapenos, cumin, and masa harina. A bold, Texas-style wild game chili with serious heat and deep smoky flavor.

Ethiopia's beloved chicken stew simmered in spiced butter, berbere sauce, red wine, and caramelized onions. Tender chicken pieces with hard-boiled eggs in a fiery, aromatic sauce that warms you to the bone.

Double rice stuffing for a 12-pound turkey with long grain and wild rice blend, sautéed celery and onion, and briny pimento-stuffed green olives. A bread-free Thanksgiving stuffing alternative.

Down home grilled hamburgers fold sour cream, green onions, breadcrumbs, and lemon pepper into ground beef for juicy patties. Topped with ice-water-crisped onions, ripe tomatoes, and a three-condiment spread.

Down-home pork ribs slow-baked then glazed with a homemade whiskey-spiked barbecue sauce of ketchup, brown sugar, mustard, and Worcestershire. Sticky-sweet Southern weeknight comfort.

Slow cooker dried beef and noodles in a creamy white sauce with sharp cheddar and green peas. A set-it-and-forget-it comfort food casserole.

Dried beef casserole with elbow macaroni, cream of mushroom soup, sour cream, and melted cheddar. A retro comfort food casserole that comes together in minutes.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Duck gumbo simmers deboned duck in a dark butter roux with okra, tomatoes, and the Cajun holy trinity for a rich bayou stew. Ladle over rice for a Louisiana cold-weather classic.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.