Recipes

Cooking with natural pasture raised beef and pork may need special attention when grilling (and even when being used in some recipes), as they are so much leaner than commercially-fed animals. However, the excellent flavor, nutrients, and lower fat content of our meats will more than make up for any additional effort you might need to take in preparing them! When cooking steak or chops on the grill, marinate meat overnight in your favorite marinade or try punching meat with your fist! This helps to break down the meat fibers naturally, which increases tenderness. Next, be sure to preheat the grill up to 500-600 degrees before placing meat on the grill. Grill for 3-4 minutes only each side. Penny Klett, a gourmet chef in her own right, blogged recently about a dish she made using our meat - her Daube de Boeuf Provencale.

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DAUBE DE BOEUF PROVENCALE

 
DAUBE DE BOEUF PROVENCALE

DAUBE DE BOEUF PROVENCALE

3 lbs beef chuck, cut into cubes 1 cup red wine 2 tablespoons brandy 5 tablespoons  olive oil, divided 2 slices bacon, diced 1 large onion, minced 3 garlic cloves, minced 1 large carrot, grated 1 bay leaf 1/4 teaspoon dried thyme 1 (32 ounce) can whole tomatoes, with juices 12 green olives, pitted and halved 1/4 cup white mushrooms 1/4 cup chanterelle mushrooms 1/4 cup shiitake mushrooms 3 fresh parsley sprigs, chopped Salt and Pepper to taste Place beef, wine, brandy and 3 tablespoons oil in an airtight container and refregerate at least 2 hours (overnight is best). In a large frying pan, cook bacon over medium heat; remove bacon and set aside, reserving drippings in pan. Remove beef from marinade, reserving marinade, and blot dry.  Brown at medium heat in bacon drippings with 2 extra tablespoons of olive oil if needed in 3 to 4 batches.  Set beef aside on plate as browned.  Sweat onions, garlic and carrots in pan for 5 to 6 minutes.  Add browned beef, reserved beef marinade, bay leaf, thyme, tomatoes and olives.  Bring to a boil.  Cover with a round of parchment paper and the lid and place in a 350 degree oven.  Bake for 2 to 2 1/2 hours. During the last 15 minutes of cooking, sear mushrooms in a separate frying pan over medium-high heat in 2 tablespoons oil.  When beef is complete, remove from oven and stir in mushrooms and parsley and season with salt and pepper.  Thicken with a slurry of flour and water if needed. Enjoy!
Check out all the wonderful entrées Penny has served up on her blog at her website here.   Linda Alton, one of our regular customers, shared her recipe for her boiled ham dinner and tells how to use the leftovers to make Northern Style Home-Made Hash!

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Boiled Ham Dinner

Boiled Ham Dinner

Boiled Ham Dinner

In one pan, boil the ham for one hour, drain, and add more water; add 6 to 8 potato peeled and cut in half, 8 to 10 whole carrots, one onion and a whole cabbage cut in quarters and simmer for about 3 hours depending on how big your ham is.

Home-Made Hash

The best part about doing a making dinner are the leftovers! Take the ham and dice it up in to cubes as well as the potatoes, carrots, onions, and cabbage. Heat up 2 Tablespoons of butter or 2 Tablespoons of olive oil (your preference), add all your leftovers, and you will have your hash dinner- enjoy! P.S. - If you bake your ham you will have to cook your cabbage separately.    

+ All-Natural Pineapple Marinade for Pork

  1 cup crushed pineapple 4 cloves crushed garlic 1/3 cup soy sauce 1/3 cup honey 1/4 teaspoon ground cloves 1 teaspoon ground ginger 1/3 cup apple cider vinegar Let meat marinade for no more than 2 hours. Marinading longer will cause meat to break down too much and cause a mushy texture. Grill or prepare as desired. Excellent for stir fry dishes.
Do you have any recipes that you have used when cooking with our meat? If so we would love to post them on our site.

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