4 Mouth-Watering Dishes for Unapologetic Carnivores

Unlike certain people in your life, you are unapologetic when it comes to your love of meat. Unlike the vegetarians in your life, you can’t bring yourself to leave steaks, turkey dinners, and real burgers behind.

Just the same, your meals have become stale lately. Want to shake up your carnivorous diet, but Don’t have access to all the flesh that your heart desires?

For convenience, buy your meat online from your local organic butcherand you’ll have all the base ingredients that you’ll need to make the following MEATY dishes…

1) Smoked Rib Roast

Making this dish right requires a smoker, but if you can secure one, prepare to be wowed with what you will be able to do with this recipe.

Get about 10 pounds of charcoal and ignite them, then wait until they turn white hot. During this time, soak about 2 pounds of hickory wood chips in bourbon and rub the prime rib with steak seasonings.

When the coals have reached the proper heat, place the rib roast on the top grate, chuck a few of the alcohol soaked wood chips on the charcoal and close the lid.

Keep some charcoal in reserve to add to the cooker in order to keep the fire going. Do this at least every hour, adding the bourbon hickory chips each time.

Keep this up for at least eight hours, or until the meat reaches 145 degrees Fahrenheit (63 degrees Celsius) in temperature (rare).

2) Homestyle Chicken Pot Pie

With winter maintaining its icy grip on North America, there’s nothing like a casserole dish full of chicken pot pie to raise your spirits.

Start by setting the oven to 425 degrees Fahrenheit (220 degrees Celsius); while you wait for it to reach cooking temperature, melt some butter in a skillet and use it to sautee onions together with flour, salt, and pepper.

Once the onions are clear, take it off the burner and add milk and chicken broth to the mix. Put it back on until it reaches a boil.

Let it cook this way for a minute, then remove it from the heat again to add chicken, carrots, peas, and potatoes.

Push pie pastry so that it fits the casserole dish, then pour the mixture into this base. Top the mixture with another layer of pie pastry, then seal the edges of the two pastries together.

Slit the top layer in several places, and then cook it in the oven for 30 minutes, or until the pie is golden brown.

3) Lamb Tagine

If you are looking to make something a bit more exotic, try some lamb tagine on for size. Start by dicing up your lamb meat and tossing it with some olive oil in a bowl.

In a sealable Ziploc bag, mix together the following spices: paprika, cumin, cayenne, cloves, turmeric cardamom, salt, ginger, saffron, garlic powder, cinnamon, and coriander. Once they have been mixed together thoroughly, add the lamb and toss it as well until it is coated.

Leave the bag in the fridge overnight. The next day, coat a heavy pot in olive oil and heat on medium high. Add a third of the lamb and brown it, then remove it and repeat the process with the other thirds.

Afterward, add onions and carrots to the pot and cook for five minutes, then add ginger and garlic and continue cooking this mixture for five additional minutes.

At this point, return all lamb to the pot along with lemon zest, honey, tomato paste, chicken broth, and honey and bring it all to a boil. Reduce heat and simmer for 90 to 120 minutes. Stir occasionally until the meat is tender, then serve.