Meats recipes

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

A delicious French-Canadian dish made with boneless pork, veal and white wine.

Baked Cornish game hens stuffed with a buttery mushroom, celery, and herb mixture and roasted low until tender, then blasted hot to crisp the skin. Individual servings ready for a dinner party.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.

Saucy ground beef with onion, green pepper, and Worcestershire spooned over toasted buns in 30 minutes flat. This quick weeknight sloppy joe is a budget-friendly family dinner that kids actually ask for.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

Microwave beef meatloaf with ground chuck, onion soup mix, and ketchup. Six pantry ingredients, ready in 20 minutes, no oven required.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

A tomato-based twist on classic SOS: ground chuck with onions, green pepper, and garlic simmered in tomato sauce and served over toast, rolls, or muffins. Fast, no-fuss comfort food.

Homemade turkey sausage patties seasoned with sage, ginger, garlic, and red pepper flakes. A low-fat alternative to pork sausage with bold, spicy flavor in every bite.

Sweet and sour chili ribs baked low and slow with brown sugar, vinegar, ketchup, and Worcestershire sauce. Fall-off-the-bone pork ribs with a tangy, sticky glaze.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.