meat
Recipes with either beef, veal, lamb, pork or larger game meats such as rabbit, hare, wild boar or venison.
Prime rib roast
Prime rib is one of the tender cuts of beef it is and ideal for roasting and by this method.
Pork chops with cherry-raspberry conserve
Pork chops with cherry-raspberry conserve come out a little different. The cherry-raspberry conserve in this recipe will remind you of the summer flavors.
Cannelloni with cheese sauce
Create a warm Italian atmosphere with cannelloni. It is easy with tomatoes from a tin, available at all seasons.
Mushroom sauce meatballs with mashed sweet potatoes
This meatballs with a mushroom and sweet potatoes recipe is the winner of the All Foods Natural autumn 2007 recipe competition. Participants had to be creative with mushrooms, and this is the result.
Beef stuffed peppers
Delicious peppers stuffed with hamburger meat.
Beef and barley stuffed peppers
Tired of rice stuffed peppers? Try barley.
Oriental beef salad
This is a light version of a popular Thai beef salad. Serve with sesame bread sticks.
Wild venison
Wild turkey
Meaty tips
Both meat and poultry have a place in a balanced diet. Red meat is a good source of high quality protein, zinc and iron; while poultry is a great source of B vitamins, but doesn’t have as much iron as red meat. There are a few things to be aware when dealing with meat or poultry.
Dealing with meat
Slicing meat thinly is easier when meat has cooled. If you plan to reuse a pot roast for beef dip the next day, don’t slice it all and make your beef dip slices once it has cooled.
Keep bacon from curling when frying by dipping it into cold water first.