Meat recipe collection

Salt-crusted grilled sirloin steak coated in cracked peppercorns and garlic, sealed under a thick salt paste before grilling or broiling. The classic salt-crust technique for juicy, well-seasoned beef.

Golden, flaky phyllo strudel stuffed with leftover turkey, steamed spinach, raisins, and a creamy curry filling. A sophisticated way to transform Thanksgiving leftovers into an elegant main dish.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.

Slow cooker beef in walnut sauce, a warm-spiced Mediterranean-style stew with cinnamon, clove, allspice, and ground walnuts thickening a rich tomato gravy. Served over toasted bread.

A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.

A classic meatloaf shaped into a dome, glazed with ketchup and brown sugar, then wrapped in pappardelle pasta strips to look like a mummy. Mozzarella and olive eyes complete the spooky look.

Ham and sour cream baked noodles is a creamy retro casserole with cottage cheese, sour cream, diced ham, bell pepper, and celery. Hearty potluck-style noodle bake that comes together in one bowl.

Delicious Italian Chicken with Olives, Artichoke Hearts, and Pasta recipe

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.

Thin-pounded round steak dredged in dry mustard and spices, pan-fried golden, and served with a red wine and mushroom pan sauce. A bold, peppery beef dish that feeds eight.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.