96 red meat recipes

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Thai cucumber salad (ajad) with quick sweet-vinegar dressing, paper-thin onion, fresh red chile, and crunchy roasted peanuts. The classic 10-minute side for satay and grilled meats.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Brown lentil loaf made with red lentils, sauteed onions, cayenne, and nutritional yeast. A vegan, high-protein main dish that slices like meatloaf without any meat or eggs.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.