Meat Recipes

Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.

Tender pork ribs marinated 24 hours in a thick brown sugar and applesauce barbecue sauce with a hint of cinnamon. Baked low and slow under foil, these fall-off-the-bone ribs need zero grill skills.

Easy and simple recipe that allows the venison loin to be the star.

Grilled chicken breast marinated in garlic-yogurt with lemon and mint, then grilled and served with the boiled marinade thickened into a warm sauce. A Mediterranean-style dinner ready in about 2 hours.

Classic Salisbury steak patties simmered in cream of mushroom soup with sliced mushrooms. Six ingredients, 50 minutes, and pure nostalgic comfort food the whole family loves.

Beef slices are stir-fried with onions, celeries and mushrooms in a soy-wine sauce. Quick, easy and flavorful. Serve it with a bowl of rice or steamed buns to complete the meal.

Rosemary-crusted chicken thighs braised with red potatoes, caramelized onions, olives, and wilted spinach in one skillet. A complete Mediterranean-style dinner in about an hour.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Try this tantalizing chicken dish made with lemon juice and white wine.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

A quick, easy and tasty one-skillet meal. Nothing was complicated, all the ingredients were easy to find. A simply tasty week-day dinner.

I added dumplings to this and this one pot meal was delicious!

Pan-fried beef liver dusted in paprika flour, served with a Dijon mustard sauce made with Worcestershire and chopped dill pickle. Quick 30-minute dinner.

Oven chicken croquettes bake instead of frying, with cooked chicken bound in thick bechamel, rolled in parmesan breadcrumbs, and drizzled with butter for a golden crust. A lighter take on a retro American classic.

Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.