List of Beef, Venison, Buffalo, Yak

Main Course Recipes:

 See also:  Lamb, Pork & Small Game; Poultry & Fowl; Fish & Seafood; Cat’s Christmas Menu and Preparation Schedule

NOTE: I am moving recipes from my old Cat’s Kitchen site to this site, so be patient – I have many, many to move. Meanwhile, you can go to Beef, Lamb, Pork & Game on my old site.

Recipes are arranged by Preparation Type, and also by Cut (however, I sometimes forget to add them to the by-cut section)

General Info (Other Sites):

• EatWild.com offers local sources of grass-fed/pasture-riased meats and animal products, by state.
• USDA Safe Food Handling: Main Page – list of articles
• USDA Safe Food Handling: Freezing & Food Safety
• USDA Safe Food Handling: Safe defrosting methods for consumers
• Internal Temp. Cooking Chart for Meats & Poultry: Whatscookingamerica,net or ochef.com

General & Miscellaneous Info (This Site):

• Brining (About)
• Beef Stock or Broth
• Bison: General Cooking Guidelines
• Freezing Meats: what and how to use
• Marinades and Grilling/High-Heat Cooking Tips for Meats
• Rendering Lard, Suet, or Tallow
• Sausage (About)

Sources:

• Mercola: grass-fed beef (products.mercola.com/grass-fed-beef/?utm_source=dnl)

Recipes by Preparation Method

While these recipes are written for beef (unless otherwise noted), they apply to all similar animals; some may also be used for lamb or goat.

See also:

• Sausage (About)

Baked

• Beef Pot Pie
• Cottage Pie (Shepherd’s pie but using beef, etc.)
• Gyro Meat (Lamb, Beef and Herbs) and Gyros Sandwich 
• Traditional Cornish Pasties
• Mom’s Meatloaf
• Swedish/Danish/Norwegian Meatballs (Köttbullar/Frikadeller/Kjottboller) with Sour Cream Sauce
• Other Sites:
• Kjøttkaker (Norwegian Meatballs), from Viking Cruises (vikingcruises.com/oceans/why-viking/community/viking-recipes/all-recipes/norwegian-meatballs.html ) use both beef and pork

Broth or Stock, Soup, Stew

• Broth
• Beef Stock or Broth
• Soups & Stews
• Beef (or Venison, Buffalo) Stew with Root Veggies and Horseradish
• Boeuf Bourguignon (Beef Burgundy Stew)
• Christmas Tree Chili (with meat)
• Dublin Coddle (Pork or Veal Sausage Stew)
• Danish Beef (or Buffalo, Venison) Stew
• My Dad’s Beef Stew with Root Veggies

Braised 

• Beef Pot Roast
• Beef Pot Roast Braised with Herbes de Provence
• Beef Provençal (Braised or Slow-Cooked)
• Beef Stroganoff
• Beef Brisket Braised with Cranberries
• Boeuf Bourguignon (Beef Burgundy)
• Braised Corned Beef with Cabbage, Potatoes and Carrots
• Bison Pot Roast
• Danish Beef (or Buffalo, Venison) Stew
• Danish Pot Roast with Dill
• Danish Pot Roast with Rosemary-Juniper Berry Rub
• My Dad’s Beef Stew with Root Veggies
• Roast Buffalo – Several Recipes
• Slow-Cooker Bison Roast
• Swedish/Danish Meatballs (Köttbullar/Frikadeller) with Sour Cream Sauce
• Braised Beef recipes, other sites:
• Boeuf a La “Bourguignone” (The Kitchen Table)
• Beef Tenderloin with Mushroom- Dill Sauce
• Classic Beef Stroganoff
• Beer Braised Sirloin Tips with Mushroom Sauce
• Stir Fry Beef with Mixed Veggies, Sichuan Style
• Beef Stew with Root Vegetables and Horseradish
• Pot-au-Feu (French Braised Beef with Vegetables) and related post: How to make Pot-au-Feu

Casseroles

• Beef Pot Pie
• Cottage Pie
• Mom’s Meatloaf
• Stir-Fry: see “Skillet,” below
• See also, other sites:
• Sweet Potato Cottage Pie

Cured

• Braised Corned Beef
• Corning Beef (Salt Brine)
• S.O.S. – Creamed Chipped Beef on Toast
• Curing Beef and Other Meats
• Dried Beef (Brine Cure)
• Dried Beef (Dry Cure)
  
• Dried Beef: Drying and Smoking Brine- or Dry-Cure Beef
• Raw Corned Beef
• Sausage (About)

Fried, Pan-Fried

• Calves Liver, with (or without) Bacon and Onions
• Chicken Fried Steak, with Cream Gravy
• Marinades and Grilling/High-Heat Cooking Tips for Meats
• Stir-Fry: see “Skillet,” below
• Related recipes, other sites:
• Weinerschnitzel (Viking River Cruises)

Grilled, Pan-Grilled, Broiled

• Beef Steak (many different cuts): Grill about 1 – 5 min/side depending how thick the cut and desired done-ness. My preferences are for “rare:”
  • • 1″ thick: 3 min for first side, then 2 min for second side;
    • ¾″ thick: 2 min for first side, then 1 min for second side; or
    • ½″ thick, 1 min for first side, then 30 seconds for second side.
    • I often use a boneless “breakfast steak” that are typically ½″ thick; I follow the above instructions, but I do a little less time for both sides, as I like it very rare (about ¾ min for first side and 15 seconds (¼ min) for second side). 7/18/24: Delicious and nicely rare.
  • I note:
    • I season the steak with garlic powder on both sides before cooking;
    • Then after cooking the first side I season it with salt, pepper and any desired herbs;
    • Then turn it over to lightly cook the second side and then season it (if desired – for me, it depends on thickness).
    • I like to serve this with sliced mushrooms, which I saute in the pan (with coconut oil), before grilling the steak. See also the “Flank Steak” recipe below.
• Beef Burgers with Caramelized Onions and Blue Cheese
• Blueberry Burgers
• Flank Steak, Grilled, and Stuffed with Mushrooms and Blue Cheese
• Gyro Meat (Lamb, Beef and Herbs) and Gyros Sandwich 
• Herb Marinated Skirt Steak, with Salsa Verde
• Margarita-Marinated & Grilled Skirt Steak, with Tomatillo-Avocado Salsa
• Marinades and Grilling/High-Heat Cooking Tips for Meats
• Tri Tip  or Flank Steak, with Caper-Anchovy Butter
• Venison Steaks (Marinated), with Sautéed Mushrooms or Green Peppercorn Sauce
• Venison Steaks with Peppery Sour Cream and Brandy Sauce

Roast (Pan, Oven, and/or Slow)

• Roast – Reverse-Sear Method (About)
• Danish Pot Roast with Dill
• Danish Pot Roast with Rosemary-Juniper Berry Rub
• Roast Bison – Several Recipes
• Roast Rack of Reindeer (Venison), Prime Rib, or Lamb
• Slow, Dry-Roast Sirloin Tip (with faster roast option)
• Slow-Roast Beef, Buffalo, Venison or Lamb
• Slow-Roast Beef Brisket with Cranberries
• Slow-Roast Beef Brisket in Red Wine with Mushrooms
• Slow-Roast, Spice-Rubbed Beef/Buffalo with Red Wine & Mushroom or Cranberry  Sauce
• Top-Round Beef Roast, Medium or Medium-Rare., with Dry-Brine Option
• Roast recipes, other sites:
• Roast Beef Tenderloin with Roquefort-Pecan Butter

Skillet

• Beef Ragù with Spaghetti or Spaghetti Squash
• Corned Beef Hash
• Gyro Meat (Lamb, Beef and Herbs) and Gyros Sandwich 
• Meat Fillings for Pierogi
• Stir Fry Beef and Vegetables
• Skillet recipes, other sites:
• Stir Fry Beef with Mixed Veggies, Sichuan Style

Steamed

• Dolmades (Stuffed Grape Leaves) with Rice & Meat

Stir-Fry (Wok, Large Fry Pan)

see “Skillet” above

Recipes by Cut

(Image of US Beef Cuts, below, from Wikimedia Commons)