Signup For Email Updates

Privacy Policy>>

Recipes brought to you by Avanti Savoia

Visit us online at

Meat, Game & Variety Meats

Click recipe title to view

  1. "Buffalo" Meatballs (Recipe ID: 186)

    An excellent way to introduce this low fat savory meat.

  2. An Avanti Savoia Father's Day Menu (Recipe ID: 394)

    Simple, savory and fun.

  3. Argentina Style Roast Beef (Matambre) (Recipe ID: 459)

    Matambre is a lavish, stuffed roulade of beef.  The effort you put into preparing it will richly reward you.

  4. Armenian Eggplant (Recipe ID: 331)

    A little taste of Eastern Europe.

  5. Asparagus Fiesta Potato with Ground Beef (Recipe ID: 32)

    Healthy, hearty meal-all in one.

  6. Baked Pork Spareribs (Recipe ID: 677)

    Delicious spareribs with an exotic BBQ sauce.

  7. Banana-Sausage Dinner (Recipe ID: 127)

    Shockingly good 

  8. Barbados Stew (Recipe ID: 188)

    Head to the islands for dinner.

  9. BBQ Meatloaf (Recipe ID: 698)

    What meat eater doesn't love meatloaf?  This recipe is for a very special meatloaf with homemade BBQ sauce. 

  10. Beef and Spinach Pita Pockets (Recipe ID: 62)

    Spicy, light and a snap to prepare.

  11. Beef Burgundy (Boeuf Bourguignon) (Recipe ID: 735)

    Not quite as elaborate as the famous recipe by Julia Child, but still a very good recipe.

  12. Beefsteak Henri IV (Recipe ID: 737)

    A splendid dish from classic French tradition.  Although named for a asasinated French king, this faboulous recipe couldn't possibly have been connected to the crime.  After the meat is cut and trimed and the sauce made, the cooking and assembly of the rest of the dish only takes about 20 or 30 minutes.

  13. Beurre Blanc (Recipe ID: 827)
  14. Blender Hollandaise (Recipe ID: 833)
  15. Braised Beef (Daube de Boeuf a' l' Ancienne) (Recipe ID: 192)

    Old style French stew. Meat needs to marinade 12-24 hours, then rest overnight.

  16. Braised Oxtails with Red Chili Beans (Recipe ID: 700)

    Discover why generations of gourmets love oxtails.

  17. Braised Pork and Spinach (Recipe ID: 494)

    Light and easy pork entree.

  18. Braised Pork Meatballs and Cauliflower (Recipe ID: 509)

    Full flavored ingredients for a hearty dish.

  19. Braised Veal Shanks (Ossobuco) (Recipe ID: 575)

    In Italian Ossobuco means "bone with a hole in it," which is in reference to the veal shanks used to make the recipe.  This is a slow simmered dish with aromatic vegetables and seasonings.  It is traditionally served with risotto.  It is also really, really delicious!

  20. Braised, Marinated Pork (Recipe ID: 508)

    Marinades are the secret to great flavor in many recipes.  This one is almost a 1,2,3...enjoy.

  21. Braised, Marinated Pork Chops (Recipe ID: 507)

    Tender, flavorful and easy to prepare.

  22. Chicken and Ham Jambalaya (Recipe ID: 773)

    There are as many versions of Jambalaya as there are cooks in Louisanna.  This one is a "Red" Jambalaya.  The origin of the name is in dispute but not the wonderful flavor of the dish.

  23. Chicken and Sausage Creole (Recipe ID: 243)

    A favorite all over the gulf coast.

    Wine suggestion: Red Zinfandel, Syrah, or Pinot Noir

  24. Classic Italian Stuffed Eggplant (Melanzane Ripiene) (Recipe ID: 477)

    Old world model for all other variations.

  25. Creamy Lamb Stew (Recipe ID: 614)

    Hearty lamb stew enriched with cream similiar to a French Blanquette.

  26. Deep Fried Ham and Egg Meatballs (Recipe ID: 407)

    Excellent as a starter or snack.  Serve 'em hot.

  27. Deep Fried Paper-Wrapped Pork (Recipe ID: 495)

    Asian inspired dish that is both fun and different.

  28. Deep Fried Pork Meat Balls (Recipe ID: 491)

    Crowd pleasing starter course.

  29. Dublin Coddle (Recipe ID: 615)

    Layered sausage, bacon, apples and onions simmered in cider and seasoning.  Traditionaly associated with Dublin, Ireland.

  30. Edith's Grillades (Recipe ID: 777)

    New Orlean's home cooking.  Round steak simmered in a spicy gravy, savory and satisfying.

  31. Egg Rolls (Recipe ID: 560)

    Chinese restaurant classic that is also easy to make at home.  Another great recipe to make with children, just be very carefull with the deep frying!

  32. Fajitas (Recipe ID: 746)

    Fajitas appear  on many modern restaurant menus, but that is a fairly new addition.  The dish has its origins in the Vaquero (cowboy) cooking of the Rio Grande valley.  Skirt steak ( at the time it was very inexpensive) was marinated, cooked on a grill or over an open fire, sliced thinly and wraped with a tortilla.  Today, fajitas are also made with chicken, seafood and skirt steak is no longer inexpensive.  Side dishes can include guacamole, salsa and sliced vegetables.  Our recipe recomends serving fajitas with Jalapeno Bearnaise, but that is a creative touch, not tradional (but delicious).

  33. Flank Steak and Balsamic Glaze (Recipe ID: 522)

    Flavorful, tangy and satisfying.  For best results allow the meat to "rest" a few minutes before slicing.

  34. Fragrant, Braised Pork (Recipe ID: 493)

    Fragrant indeed, with tangerine peel, ginger and other spices!

  35. Gaelic Steak (Recipe ID: 616)

    Simple method to prepare steak with a light cream and whiskey sauce.

  36. Garlic Steaks (Recipe ID: 424)

    As direct a recipe for pan frying steak as you can get.

  37. Gold Coin Pork (Recipe ID: 502)

    Deep fried and different.

  38. Grilled Lamb Chops with Braised Aromatic Vegetables and Olives (Recipe ID: 803)

    Once the lamb chops are grilled and the veggies chopped, this recipe is so easy and so good it will become one of your standards.

  39. Grilled Melon and Country Ham (Recipe ID: 350)

    A southern answer to melon wrapped with Italian Prosciutto.

  40. Grilled Tenderloin of Pork (Recipe ID: 204)

    Pork tenderloins are wonderfully easy to prepare, just don't overcook them. 

  41. Ham and Mustard Casserole (Recipe ID: 132)

    Comfort, comfortable and comforting.

  42. Ham and Potato Bake (Recipe ID: 123)

    Basic casserole in the style of Alsace.

  43. Hollandaise Sauce (Recipe ID: 832)
  44. Homemade British Mixed Spice (Recipe ID: 641)

    Used to flavor Irish Christmas Meat Roll, Boiled Cake and other recipes.

  45. Homemade Haggis (Recipe ID: 566)

    This skinless haggis is designed for American tastes, yet contains some of the ingredients found in the real thing. Simply unmold the loaf and serve, surrounded by tatties and neeps!  Can be flambed with a little whisky for a dramtic presentation.

  46. Hot Lemon-Lime Butter (Recipe ID: 828)
  47. Irish Christmas Meat Roll (Recipe ID: 639)

    Hearty Irish holiday fare.

  48. Irish Mushrooms and Kidney Sandwich (Recipe ID: 662)

    Very popular in the British Isles, but a under appreciated taste in the US.

  49. Irish Spiced Beef (Recipe ID: 619)

    Traditional Irish Christmas dish

  50. Lettuce Rolls with Stir-Fried Pork (Recipe ID: 468)

    Looks great, tastes great easy to prepare.

  51. Liver Casserole (Recipe ID: 125)

    Simplified version of a terrine.

  52. Low-Fat Chili (Recipe ID: 98)

    Low cal, low fat.

  53. Marinated Flank Steak (Recipe ID: 455)

    Red and rich. Satisfying!

  54. Marinated Steak Royale (Recipe ID: 69)

    Marinating adds flavor and tenderizes.

  55. Market Day Casserole (Recipe ID: 457)

    Earthy and hearty.

  56. Meatloaf with Balsamic Glaze (Recipe ID: 525)

    Sophisticated Italian version on a familiar favorite.

  57. Meatloaf with Tomato Sauce (Recipe ID: 731)

    A standard of American home cooking.

  58. Minced and Steamed Pork Patties (Recipe ID: 492)

    Straight forward, basic procedure.

  59. Mini Meat Loaves (Recipe ID: 478)

    Individual servings makes a trendy presentation out of a traditional favorite.

  60. Orange Pot Roast (Recipe ID: 334)

    Familiar Pot Roast made special with aromatic citrus flavorings.

  61. Orange Scented Apple, Rice and Sausage Dressing (Recipe ID: 855)
  62. Orange Spiced Pork Chops (Recipe ID: 94)

    Easy variation using pork loin chops.

  63. Orange-Glazed Pork (Recipe ID: 78)

    Pork tenderloin, orange and ginger make perfect companions.

  64. Paella Valencia (Recipe ID: 484)

    The real Paella of Valencia!

  65. Papaya Pork (Recipe ID: 485)

    Create the south pacific in your own kitchen.

  66. Polenta Pie with Broccoli, Sausage & Mushrooms (Pasticcio di Polenta) (Recipe ID: 527)

    Super hearty version of layered Polenta pie.

  67. Pop Lowery's Barbecue Sauce (Recipe ID: 837)
  68. Pork and Brussels Sprouts Ragout (Recipe ID: 190)

    Thick, rich and hearty stew.

  69. Pork Chops and Apples (Recipe ID: 622)
    1. This is a natural combination of pork with apples.  Marinating the pork in the apple mixture adds flavor and moisture.
  70. Pork Chops, Molise Style (Recipe ID: 795)

    Cooking class favorite from Chef Hughes.

  71. Pork Loin in Pastry (Empanada de Loma) (Recipe ID: 762)

    This is a recipe that we have prepared over and over.  It is really not hard to make, taste great and looks fantastic.  Prepare it once and it will be a treasured recipe.

  72. Pork Loin with Sherry Wine and Sherry Vinegar (Recipe ID: 557)

    Wonderful, savory recipe for boneless pork loin, just don't overcook it.

  73. Pork Teriyaki (Recipe ID: 68)

    Although Japanese in origin, teriyaki is now familiar to most Americans.

  74. Pork with Spinach and Carrots Stir-Fry (Recipe ID: 490)

    Wok cookery is fast, efficient and healthy.

  75. Quick Fried Beef Venetian Style (Recipe ID: 725)

    A few steps is all it takes to prepare this taste of Venice.

  76. Rabbit Pâté in Grape Leaves (Recipe ID: 810)

    Very French, very beautiful and delicious!

  77. Rabbit Stewed in Cider (Recipe ID: 634)

    Rabbit made tender by an aromatic stewing.  Rabbit is available in the frozen section of many grocery stores.

  78. Ragout Mistral (Recipe ID: 386)

    Colorful and delicious dish named after the north wind that blows over the Mediterranean coast.

  79. Red-Simmered Pork with Mushrooms (Recipe ID: 517)

    Uncomplicated preparation and full flavored.

  80. Rib Eye with Vegetables (Recipe ID: 530)

    Hearty and delightful recipe for savory ribeye.

  81. Rice Pilaf (Recipe ID: 232)

    A rice dish that originated in the Mid East.  Sometimes called pilau, it always starts with the rice being cooked in butter or oil and then cooked in stock.  It can be flavored in countless ways.

  82. Roast Leg of Lamb and "Minty" Au Jus (Recipe ID: 625)

    Simple and savory recipe that allmost cooks itself.

  83. Roasted Lamb of Leg au Jus (Recipe ID: 556)

    Perfect savory leg of lamb for a special occasion.

  84. Roasted Royal Meat Sirloin (Recipe ID: 627)

    Elegant yet simple roasting recipe.

  85. Salsa Chipotle (Recipe ID: 840)
  86. Sardinian Polenta (Polenta alla Sarda) (Recipe ID: 529)

     A hearty Sardian take on polenta with Pancetta, sausage and Pecorino.

  87. Savoy Cabbage and Italian Sausage (Verze e Luganega) (Recipe ID: 550)

    Slow cooked cabbage and sausage dish with polenta.

  88. Simmered First, Deep Fried Pork (Recipe ID: 496)

    Also known as twice cooked pork... a staple at many Chinese restaurants.

  89. Steamed Pork Strips with Glutinous Rice Flour (Recipe ID: 503)

    Glutinous Rice flour is used as a thickener and for desserts in Asian cookery.  It can be purchased at speciality stores.

  90. Steamed Sliced Pork with Shrimp Sauce (Recipe ID: 504)

    Steam cooking is an increasingly popular method of preparing food.

  91. Steamed Sliced Pork with Tofu (Recipe ID: 505)

    High protein- low fat.

  92. Stewed Pork with Potatoes (Recipe ID: 717)

    Long, slow even cooking is the key.

  93. Stir Fried Pork and Shrimp (Recipe ID: 489)

    Many flavors combine in Asian harmony.

  94. Stir-Fried Chinese Sausage and Cabbage (Recipe ID: 486)

    Chinese pork sausage can be purchased in Asian specialty markets.

  95. Stir-Fried Eggplant and Garlic Sauce (Recipe ID: 561)

    Delicious chinese restaurant dish that is also very easy to make at home.

  96. Stir-Fried Ham and Spinach (Recipe ID: 487)

    Basic wok tecnique featuring ham and spinach.

  97. Stir-Fried Pork (Recipe ID: 470)

    Fresh multi-layered chinese flavors.

  98. Stir-Fried Pork and Bean Curd (Recipe ID: 462)

    Fine, clean flavors from the wok.

  99. Stir-Fried Pork and Bell Pepper (Recipe ID: 488)

    Another of the many variations possible using the wok.

  100. Stir-Fried Pork and Clams (Recipe ID: 467)

    Comercial clam juice may be substituted for fresh.

  101. Stir-Fried Pork and Ginger Root (Recipe ID: 463)

    Lean pork and spicy ginger flavor.

  102. Stir-Fried Pork and Leeks (Recipe ID: 464)

    Be sure the leeks are carefully washed.

  103. Stir-Fried Pork with Bok Choy and Bell Pepper (Recipe ID: 466)

    Quick and easy; nutritous and tasty.

  104. Stir-Fried Pork with Peanuts (Recipe ID: 469)

    Freshly cooked peanuts with savory pork.

  105. Stir-Fry Pork and Lotus Roots (Recipe ID: 465)

    Fresh lotus root is available in Asian and other speciality stores.

  106. Stuffed Breast of Lamb (Recipe ID: 628)

    Breast of lamb is a cut of meat similiar to the short ribs. Your butcher can bone and trim it for you.

  107. Tennessee Valley Pate with Fruit and Green Peppercorns (Recipe ID: 207)

    A Grand Prize winner modified to a regional taste.

  108. Texas Chili (Recipe ID: 256)

    Chef Joseph's DEFINITIVE (in his opinon) Texas Chili.  DO NOT even think of adding beans!  Beer is the usual drink of choice but for fun, experiment with Beaujolais, Syrah, or Cote du Rhone.

  109. Tofu Béchamel (Recipe ID: 834)
  110. Tomato and Leek Sauce (Recipe ID: 835)
  111. Tyrolian Baked Polenta (Polenta Pasticcaiata alla Tirolese) (Recipe ID: 535)

    An unique polenta variation from the region Northeast of Italy, served with steak.

  112. Veal Scallopini Marsala (Recipe ID: 139)

    Use good quality veal and good wine and you won't go wrong.

  113. Veal Scaloppine with Traditional Balsamic Vinegar (Recipe ID: 692)

    These Instructions can be used to prepare scaloppine for any recipe, but the use of Traditional Balsamic makes this recipe very special.

  114. Vegetable Stock (Recipe ID: 824)
  115. Very English Shepherd's Pie (Recipe ID: 155)

    Very English indeed, try serving with a cool English ale.

  116. Vesuvian Sauce (Pasta Alla Vesuviana) (Recipe ID: 984)

    In this recipe, pasta is served with a sauce obtained by braising a piece of beef, a must for the cuisine of Naples. This recipe is served only for special occasions.

  117. Wellington Beef (Recipe ID: 629)

    Highly simplified version of the classic.

  118. White Cooked Cubed Pork (Recipe ID: 520)

    Fine appetizer or main dish.

  119. White Stock (Recipe ID: 825)
  120. Wild Cherry Wood Smoked Ham with a Cherry/Jack Daniel's Whiskey Glaze 5.0000 (1 review)
    (Recipe ID: 805)

    Any fruit wood may be used, but the combination of wild chery wood smoking and the cherry/whiskey glaze really do compliment each other.  Cooking time is adjustable ...size of ham, distance from heat, temperature of coals... you get the idea.

For the confirmed meat lover, nothing quite matches the sensual pleasure of a fine cut of meat perfectly seasoned and perfectly cooked. The seasoning must enhance the dish and should not overwhelm it.

Beef, pork, lamb, buffalo, venison, and rabbit are all available commercially, while many other game meats can be provided directly from the hunter. There is a flavor difference between wild and domestic animals, with wild meats being leaner and tougher.

Marinades often are employed to add flavor and moisture to meat and game, although nothing can really mask the flavor of wild game that has been improperly dressed or transported.

The degree of doneness is of great importance to the diner and the cook, as well as perplexing to some. We have included the following guidelines as a general rule for perfectly cooked meat. Also, always remember to allow roasted meats to "rest" upon removing from the oven and before slicing or carving.

Recommended internal temperatures for most red meats:

  • Rare: 135 degrees (F)
  • Medium Rare: 145 degrees (F)
  • Medium: 160 degrees (F)
  • Well Done: 170 degrees (F)


Fresh pork is traditionally cooked a little longer, although the concern about trichinosis is no longer a cause for much concern. At any rate, cooking to an internal temperature of at least 137(F) degrees should eliminate this worry. Pork should be cooked to around 150 (F) to 165 (F) for juicy and tender meat. 170 (F) will produce meat that is well done while any higher temperature will result in a very over cooked result.

Remember, high heat and overcooking is the enemy of good pork!