Meat recipe collection

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.

Caldo verde-style Portuguese potato and kale soup with browned chorizo, garlic, and lightly mashed potatoes in chicken broth. Hearty, rustic, and full of smoky flavor.

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

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.

Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.

Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that's perfect for using up leftover ham.

A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.

Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.

Satisfy your hunger in no time with this savory soup that doesn't take a lot to make!

Bring some Indian flavor to your dinner table with this delicious chicken dish.

Late to make dinner? Try using this simple recipe that will help you make a succulent meat loaf.

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

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

Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.