Meat recipe collection

Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.

This is a great and flavorful recipe that everyone enjoys.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread

Three-meat meatloaf topped with mashed potatoes and browned in the oven. Beef, veal, and pork with crushed cornflakes and sage, frosted like a cake with golden mashed potatoes.

A classic rustic french dish. Slow cooked pork shoulder.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

If you're looking for a light, hearty meal, try this scrumptious dish that is sure to satisfy your hunger.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.