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Recipe: Provençal Veal Stew

The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.

Recipe: Quick Hoppin' John

Put together this traditional Southern favorite in less than an hour by using canned black-eyed peas. Smoky bacon and a little kick from jalapeno, along with our savory Roasted Chicken Stock, make it a tasty side dish--toss in some chunks of browned smoked sausage to make it a meal.

Recipe: Quick Port Wine Sauce

The mellow sweetness of port blends with the flavors of red wine and savory shallots to make this sauce a beautiful complement to a seared steak with blue cheese, a roast beef or pork tenderloin, leg of lamb, or a thick smoked pork chop.

Recipe: Rabbit Braised in Rosé Wine & Balsamic Vinegar

Rabbit braised in red wine is a classic. Here we add the subtle flavor of rosé and balsamic vinegar to the gently simmering liquid. Fond de Poulet seamlessly melts into all of the liquids to impart a rich, perfectly balanced taste to complement the rabbit. A final flourish of crème fraîche creates a deliciously complex sauce with pearl onions, mushrooms, and dried currants.

Recipe: Red Eye Barbecue Sauce

This dark, flavorful barbecue sauce gets some of its great flavor from coffee, just like tradtional Southern red eye gravy. With spices, tomato ketchup, sweet dark brown sugar, and the meaty, deep flavor of our demi-glace, it's a winner. Try it with grilled meats, game, or poultry, or stirred into a pot of chili or baked beans.

Recipe: Red Pork Chili with Pinto Beans

Tender pork is braised with plenty of chile powder, garlic, spices, and tomatoes, then combined with hearty pinto beans to make this terrific chili. Serve it hot with a dollop of sour cream and a sprinkle of fresh cilantro for a Southwestern-style meal.

Recipe: Red Wine Beef Fondue with Blue Cheese Dipping Sauce

Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chucks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!

Recipe: Red Wine Sauce

This rich, savory sauce infused with the flavor of red wine is the perfect match for beef, from tenderloin to steaks to burgers, as well as lamb and game. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, cracked black peppercorns, or a spoonful of raspberry jam--or whatever works well with your dish.

Recipe: Roast Beef Sandwich Au Jus

A simple, classic sandwich with a tasty dipping sauce great for lunch or supper on a busy night.

Recipe: Roast Pork Loin with Fennel and White Wine Pan Sauce

A juicy, golden brown roast surrounded by caramelized fennel and onions and napped with a savory pan sauce: perfect for your holiday table, dinner with friends, or a Sunday night supper.

Recipe: Roasted Pork Tenderloin with Pears and Ginger

Tender pork slices surrounded by sweet sautéed pears and napped with a savory, ginger-scented sauce--the perfect dish for a fall dinner. Serve it with roasted sweet potato wedges and a glass of crisp Riesling.

Recipe: Rosemary and Garlic Rubbed Pork Loin with Apple Pecan Stuffing

A gorgeous centerpiece for a special meal: butterflied pork stuffed with a succulent mixture of bread, apples, onions, and pecans and coated with rosemary and garlic. Serve the spiral slices of roast pork and stuffing drizzled with warm, savory pan juices.

Recipe: Rosemary Garlic Cream Sauce for Game

This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, red wine, and our roasted venison stock, is the perfect way to dress up all manner of roasted or grilled game.

Recipe: Sauce Charcutière

This tangy mustard sauce is a French bistro classic--perfect with sautéed or roasted pork or sausages.

Recipe: Sauce Diable

This spicy, tangy sauce was traditionally served in France with chicken or poultry prepared á la diable: split, grilled, then sprinkled with bread crumbs and browned under a broiler. Use Sauce Diable to add some peppery zest to your grilled or roasted chicken, pork, or vegetables.

Recipe: Sauce Italienne

A touch of tomato, some savory smoked ham, mushrooms, and herbs make this traditional French sauce a perfect complement to beef, lamb, pork, or chicken.

Recipe: Sauce Merlot

Everyone loves a robust, aromatic sauce on roast veal, beef, venison, or lamb. Our Merlot sauce adds a sophisticated flourish to just about any meat and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!

Recipe: Sauce Poivrade alla Marsala or Madeira

This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets, pan-roasted veal chops, or roasted vegetables. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.

Recipe: Sauerbraten

Old world comfort food in the German tradition: beef short ribs are marinated and then braised in a tangy combination of red wine, vinegar, and onions, then the braising liquid is thickened with crushed gingersnaps to make a flavorful sweet-and-sour gravy. Serve it over wide egg noodles for a hearty, cold-weather meal.

Recipe: Sautéed Pork Tenderloin with Prunes

This simple and delicious dish comes from a friend of More Than Gourmet: James Peterson, an award-winning food writer, cooking instructor, and photographer. The sweet and savory sauce, studded with succulent prunes, is the perfect complement to tender slices of pork.

Recipe: Shredded Beef

Comfort food at its best, this roast is braised gently with garlic, onion, herbs, and spices in a broth of red wine and our savory Glace de Viande until it's fall-apart tender.

Recipe: Sloppy Louies

Here's Chef Louie's twist on an all-American classic, the Sloppy Joe. A favorite of kids of all ages, this sandwich made with flavorful meat sauce ladled over a toasted bun started appearing on American lunch counters and dinner tables during the Great Depression. It's still popular, and never better than when made from scratch with the best ground beef and our Glace de Viande.

Recipe: Slow-Cooked Country Beef Stew

An old-fashioned beef stew made with ease in your Crock Pot.

Recipe: Slow-Cooked Hungarian Goulash

Known as gulyás in Hungary, this stew seasoned with paprika, caraway seeds, and a hint of lemon is a tasty tradition. Served with buttered egg noodles and topped with sour cream, it's a great reward to have waiting for you in your Crock Pot at the end of a long day.
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Classic French Stocks and Sauces