2,345 melting recipes

Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

One-dish baked pork chops on fruity rice pilaf with apples, oranges, and poultry seasoning for a retro weeknight dinner that cooks hands-off in the oven.

Slow-baked country ham with a brown sugar, honey, dry sherry, and Dijon mustard glaze applied three times for a sticky, caramelized crust. The centerpiece for any holiday feast.

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Garlic-rubbed pork spareribs baked low and slow, then glazed with crushed pineapple, chili sauce, brown sugar, and ginger. Sticky, sweet, tangy ribs with serious fall-off-the-bone tenderness.

Pink turkey sandwich with strawberry cream cheese, sliced turkey, and lettuce on white bread. A fun, kid-friendly sandwich that takes just a few minutes to make.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.