Meat recipe collection

Make your barbecue feel special and enjoy the summer days in a new way.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Venison chuck roast cooked low and slow in an oven bag with potatoes, carrots, mushrooms, and a smoky sauce of liquid smoke, Worcestershire, and soy. Set it and forget it for 3.5 hours.

Thin-pounded venison or elk steaks spread with sausage, wrapped around carrot sticks, browned, and braised until fork-tender. Old-school rouladen-style roll-ups from the wild game playbook.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.

Browned chicken breasts baked over a cheesy base of broccoli, sweet Vidalia onions, mushrooms, and rice. A hearty Southern casserole the whole family will love.

Layered casserole for two with sliced potatoes, sweet Vidalia onions, cream of mushroom soup, and browned chicken breast. Cozy comfort food with just 6 ingredients.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Ffagodau are rustic Welsh meatballs made with pork, liver, suet, sage, and nutmeg, baked until golden brown and smothered in homemade gravy. Hearty British comfort food.

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

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.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.