298 red meat recipes

Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

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.

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Another scrumptious beef stew that will add a pleasant aroma to your kitchen and feed your appetite.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

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.

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

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.