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Spray a large nonstick skillet with nonstick cooking spray; heat

  • 4 hot or sweet Italian turkey sausages cut into 1" pieces
  • 1 carrot chopped
  • 1 onion chopped
  • 1 ce1ery stalk thinly sliced
  • 2 garlic cloves minced
  • 3 cups chopped cabbage
  • 1 can no-salt-added diced tomatoes - (14 1/2 oz)
  • 1 cup low-sodium chicken broth
  • 1/4 teaspoon freshly-ground black pepper
  • 2 cups hot cooked egg noodles
0/5 (0 Votes)

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Drain pork and place in cold water to cover

  • BENNET POTATOES:
  • 4 pounds pickled pork soaked in
  • cold water for 4 hours
  • 10 carrots peeled, quartered
  • 1/4 cup butter
  • 3 tablespoons flour
  • 2 1/2 cups hot veal stock
  • 2 tablespoons dry mustard
  • 1 tablespoon lemon juice
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 2 egg yolks
  • Minced parsley to taste
  • 1 1/2 pounds potatoes cooked, mashed, and seasoned with
  • Salt to taste, and Freshly-ground white pepper to taste
  • 3 tablespoons chopped chives
  • 3 egg whites whipped until stiff
  • Minced fresh parsley to garnish
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* Alternate Mushrooms: Common Store Mushroom, Shiitake Cut the flank steak crosswise into very thin strips

  • SAUCE:
  • 1/2 pound flank steak
  • 3 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 garlic clove minced
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • ASSEMBLY:
  • 2 tablespoons peanut oil
  • 1 bunch broccoli cut diagonally
  • into thin strips
  • 1/4 cup thinly-sliced onion
  • 1 carrot cut crosswise
  • into thin slices
  • 1 cup snow peas
  • 2 tablespoons water
  • 15 ounces canned straw mushrooms* drained, rinsed
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Place the goose carcass in a large pot with the first seven ingredients

  • Carcass from one cooked goose
  • 1 cup chopped onion
  • 1/2 cup chopped celery and celery leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 carrot diced
  • 4 chicken bouillon cubes
  • 2 quarts cold water
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 tablespoons chopped pimiento
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To prepare the turkey fingers, fillet out both side of the breast, cutting close on either side of the breast, cutt...

  • Wild turkey breast
  • Peanut oil for deep frying
  • Flour
  • Salt to taste
  • Freshly-ground black pepper to taste
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Place duck and pork shoulder in a food processor and grind thoroughly

  • 2 cups duck breasts
  • 1 cup boneless pork shoulder
  • 2 tablespoons butter
  • 1/3 cup finely-diced yellow onion
  • 1 celery stalk finely diced
  • 1 jalapeño pepper seeded, diced fine
  • 3 garlic cloves minced
  • 1/4 cup orange juice
  • 1/2 teaspoon freshly-cracked black pepper
  • Salt to taste
  • 1 egg
  • Vegetable oil for sautéing
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If using fresh clams (e.g

  • 1 cup drained clam meat
  • 1 egg
  • 2 slices bread
  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 teaspoon salt - (to 1/2)
  • 4 hamburger buns
  • Tomato slices as needed
  • Pickle relish as needed
  • Lettuce as needed
1/5 (1 Votes)

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* Note: Turkey steaks are made by cutting across the breast, against the grain, instead of filleting it

  • Wild turkey steaks see * Note
  • Butter as needed
  • Pomegranate molasses as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
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Season turkey breasts with salt and pepper

  • 2 wild turkey breasts - (to 3) skin removed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup dry white wine
  • 1 tablespoon freshly-squeezed lemon juice
  • 20 whole garlic cloves skin removed
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup freshly-grated Parmesan cheese
  • 1 cup diced seeded fresh tomato
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Place white beans, carrot, onion, celery and garlic in a large oven-safe pot or Dutch oven

  • 1 pound white beans soaked overnight
  • 2 cups carrots diced
  • 1 large onion diced
  • 4 celery ribs diced
  • 3 garlic cloves minced
  • Chicken broth as needed
  • 2 young rabbits cut into pieces
  • 1 pound bacon
  • 1 cup tomato puree
  • Salt to taste
  • Freshly-ground black pepper to taste
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Preheat the oven to 400 degrees

  • MUSHROOM DUXELLE:
  • 1 1/2 teaspoons unsalted butter
  • 1 pork tenderloin - (abt 1 1/2 lbs)
  • 1 tablespoon Essence (see Bayou Blast recipe)
  • 1 sheet prepared puff pastry defrosted
  • 1 large egg
  • 1/4 cup Creole mustard (or any whole-grain mustard)
  • 6 tablespoons unsalted butter
  • 3/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 3 pounds white button mushrooms wiped clean, stemmed and finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground white pepper
  • 3/4 cup white wine
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
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Using a sharp knife, trim all fat and silver skin from the tenderloins and set aside

  • ROSEMARY-APPLE VINAIGRETTE:
  • 2 pork tenderloins - (1 to 1/2 lbs ea)
  • 1 tablespoon Dijon mustard
  • 1/2 cup Rosemary-Apple Vinaigrette (listed below)
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 Granny Smith apple - (4 oz) cored, peeled, and cut into 1/4" thick slices
  • 1/4 cup apple cider vinegar plus
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallots
  • 2 tablespoons sugar plus
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons green onions
  • 1/2 cup vegetable oil
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Fillet Of Pork With Rosemary-Apple Vinaigrette Noodles With Turkey Sausage And Cabbage