Some delicious meat recipes

Grilled lamb sandwich with peppered tomatoes and roasted peppers

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary leaves

2 teaspoons coarse ground black pepper

1 teaspoon salt

2 lamb loins, silver skin removed

1/2 cup goat cheese, crumbled

1 loaf French bread, sliced, cut into 8 portions and toasted

Peppered Tomatoes:

3 Roma tomatoes, cut into 1/2-inch pieces

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon cracked black pepper

1/2 teaspoon salt

Roasted Peppers:

2 red bell peppers

2 garlic cloves, sliced thin

Lamb: Combine oil, rosemary, pepper and salt. Roll lamb loin in mixture. Cover, refrigerate and marinate for 1 hour. Grill over medium-hot coals for 15 to 20 minute, turning once. Cook to 145 degrees for medium-rare, 160 degrees for medium, 170 degrees for well. Remove from grill, cover and let stand for 10 minutes.

Peppered tomatoes: In medium bowl, combine all ingredients. Cover and set aside.

Roasted peppers: Char peppers over gas burner or under broiler. Turn every two or three minutes until charred on all sides. Place in paper bag and let stand for 5 minutes. Peel, discard seeds and cut into 1/2-inch wide stripes. In small bowl combine, pepper strips, garlic and oil. Cover and set aside.

To serve, top slice of bread with roasted pepper strips, sliced lamb, peppered tomatoes and goat cheese. Serve either as open faced sandwich or top with second slice of bread.

Source: www.americanlambboard.org

Balsamic spiced lamb kabobs

1 pound lamb, boneless leg or shoulder, cut into 1 1/4-inch cubes

1/4 cup balsamic vinegar or red wine vinegar

2 tablespoons olive oil

2 tablespoons dried rosemary, crushed

2 cloves garlic, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne

1/4 teaspoon ground coriander

1/2 firm cantaloupe pineapple, peeled and cut into 1- to 2-inch pieces

16 green onions, cut into 2-inch pieces

8 twelve-inch bamboo skewers, soaked in water

In bowl, combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/4 cup for basting. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hours. Drain meat cubes; discard marinade. Thread lamb, cantaloupe or pineapple and green onion onto skewers. Brush with reserved marinade. Grill over medium-hot coals. Broil 4 inches from heat source. Cook for 12 to 18 minutes or to desired degree of doneness. Turn several times and brush with marinade.

Source: www.americanlambboard.org

Bison Chili

2 pounds fresh ground buffalo

1 teaspoon ancho powder

1 teaspoon black pepper

1 tablespoon chipotle powder

3 tablespoon cumin

2 tablespoon garlic powder

1 teaspoon red pepper

1 teaspoon dried minced garlic

1 teaspoon dried minced onion

1 teaspoon onion powder

1 teaspoon Kosher salt

1 tablespoon sugar

3 cloves fresh garlic

1 large onion, diced

2 6-ounce cans tomato paste

2 28-ounce cans crushed tomato

2 15 ounce cans red kidney beans

Saute fresh onion and garlic in 2 teaspoon vegetable oil in large skillet over medium-high heat until onions are clear. Remove onions and garlic and place in 5-6 quart pot or slow cooker. Brown ground buffalo in the skillet, then add with the remaining ingredients to the large pot. Heat on medium heat (Crock-pot on high) until simmering, stirring occasionally. Reduce heat to low, simmer for 6-8 hours. Salt and pepper to taste.

Source: National Bison Association

Italian Beef & Pasta

1 1/4 pounds boneless beef chuck steaks, cut 1/2-inch thick

1 tablespoon vegetable oil

1 medium onion, chopped

1 large clove garlic, minced

1 teaspoon dried Italian seasoning

1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained,

broken up

1 can (13 3/4 to 14 1/2 ounces)

ready-to-serve beef broth

1/4 cup dry red wine

1/2 pound small mushrooms, halved

4 ounces uncooked mostaccioli pasta (1 1/2 cups)

2 tablespoons grated Parmesan cheese

Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, 1/2 at a time; remove. Pour off drippings.

Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is tender.

Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover, continue cooking 10 minutes or until pasta is tender. Stir in cheese.

Source: Texas Beef Council

Buffalo Meat Loaf

2 pounds ground buffalo

1 clove minced garlic

1 egg, beaten

1/4 teaspoon pepper

1/2 cup parmesan cheese

1/2 teaspoon salt

1/2 cup seasoned bread crumbs

3-4 slices bacon

1/3 cup green onions

1/2 cup barbecue sauce

Preheat oven to 350 degrees. Mix all ingredients except bacon in a large bowl. Shape into loaf and place in a loaf or roasting pan coated with cooking spray, top with bacon slices. Bake for 1 hour 15 minutes, or until internal temperature reaches 160 degrees.

Source: National Bison Association

Slow Cooker Elk

4-5 pounds elk brisket

2-3 tablespoon vinegar

1 tablespoon liquid smoke

A little oil

Salt and pepper

Dried garlic and dried onion

Marinate meat with all the above ingredients (may be marinated overnight). Pour 2 cups water in bottom of slow cooker, then place the meat tightly wrapped in heavy duty aluminum foil including all the marinade as well, into the slow cooker. Cook all day, at least 8 hours. Carefully remove meat and drain off liquid, reserving. Slice thinly for “elk dip” using the reserved liquid for the “au jus.” Season with salt and pepper. If preparing barbecue, shred the meat, add barbecue sauce of your choice, and small amount of the reserved liquid. Reheat and serve on buns.

Source: www.biggamehunt.net

Elk Jerky

About 2 pounds of venison or elk thinly sliced

1/2 teaspoon season salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon liquid smoke

1/4 cup Worcestershire sauce

1/4 to 1/2 cup soy sauce

Combine everything, mixing well. Let marinate at least overnight in the refrigerator. Dry in dehydrator until leathery, usually takes 4-6 hours, depending on the thickness of the meat.

Source: www.biggamehunt.org

Beef Tortilla Pizza

1 pound ground beef

1 medium onion, chopped

1 teaspoon dried oregano leaves

4 flour tortillas, or 4 English muffins, halved

1 medium tomato, seeded and chopped

1 teaspoon thinly sliced fresh basil leaves, or 1 teaspoon dried basil

3/4 cup shredded light mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Brown ground beef and onion in skillet over medium heat 8 to 10 minutes or to 160 degrees. Pour off drippings and blot with paper towel. Stir in oregano.

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400 degrees oven for 3 minutes. Spoon beef mixture evenly over top of each tortilla. Top with an equal amount of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12 to 14 minutes or until tortillas are lightly browned.

Source: Texas Beef Council