66 meat tenderizer recipes

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

Grilled or broiled asparagus are tender, crispy and full of flavor, drizzling some freshly homemade dressing, along with some these meaty and succulent grilled mushrooms, another excellent side-dish with barbecued meats. Simply delicious!

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.

Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.