Meat recipe collection

Filipino chicken adobo simmered in coconut milk until fall-apart tender. Garlic, ginger, and vinegar build complex flavor while coconut cream turns the sauce thick, rich, and utterly crave-worthy over rice.

Easy prep and a slow simmer bring this thrifty chili recipe together.

Easy Hungarian-style beef soup with paprika, caraway, wide noodles, and a finish of sour cream. Made with canned tomato soup as a shortcut for weeknight goulash flavor without the long simmer.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

Leave the barbecue alone and turn on the oven for this scrumptious casserole made with succulent pork chops and savory potatoes.

Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.

Hash brown crust quiche with diced ham, cheddar, and Swiss baked into a custard of eggs and half-and-half. A no-roll, gluten-free crust that bakes up crispy and golden.

Eggplant, lamb, and rice casserole layers roasted eggplant with browned ground lamb, cinnamon-spiced tomatoes, white rice, and crumbled feta. A Mediterranean one-dish dinner.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Copycat KFC fried chicken with an Italian dressing seasoning paste and light pancake mix coating. Deep-fried then oven-finished for an extra-crispy, golden crust on every piece.

Satisfy your family's hunger with this hearty casserole that doesn't take a lot of effort to make!

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Texas venison chili browns cubed venison and beef, then simmers them with jalapenos, tomatoes and a masa harina thickener for deep, corn-rich body and real heat. A hearty wild-game chili with black beans.