Red Meat Recipes

Meta’s more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. While Cabernet is an excellent partner for red meat, Merlot and Syrah/Shiraz are also good choices. With lamb, you might try a French Bordeaux.  Try any of these recipes for a good hearty meal.

Top Red Meats Recipes

Bacon Wrapped Rabbit Loin with Creamed Leeks and Mushrooms
Pairs with a Pinot Noir


  • 6 fresh rabbit loins, cleaned with silverskin removed
  • 6 very thin slices Applewood smoked bacon
  • 5 cups leeks, diced and soaked in cold water ¾ chantrelle or morel, can substitute crimini
  • 1 tablespoon butter
  • 1 cup white wine
  • 2 cups chicken stock
  • 3 cups whole cream
  • 1 teaspoon fresh chopped thyme Salt & Pepper


For the rabbit: Season rabbit with salt and pepper. Carefully wrap the bacon around the rabbit, don’t let bacon tear. Sauté over medium heat, turning as bacon renders and gets crisp.

Reserve. In same pan, sauté leeks and mushrooms over low heat in butter. When leeks have wilted deglaze with wine and reduce until almost dry. Add chicken broth and reduce by half. Add cream and reduce until sauce is thick. Garnish with thyme.

Serve by slicing rabbit loin on placing on top of leek and mushroom mixture. Serves: 6

Spiced Loin of Veal


  • 4 cloves garlic salt and pepper
  • 1 pinch nutmeg
  • 1/4 t. ground cardamom
  • 3/4 t. ground cinnamon
  • 4 lbs. loin of veal, boned and rolled olive oil
  • 2 lbs. potatoes, sliced
  • 1 1/4 C. Red Wine


Crush 2 cloves of garlic with a little salt and mix with half of the spices and a few grindings of pepper. Pierce the meat here and there with the point of a sharp knife and insert the garlic and spice mixture.

Rub the surface of the meat with oil and the rest of the spices. Finely slice the remaining 2 cloves of garlic. Place the meat in a roasting pan. Brown in a preheated 450 degree oven for 10 minutes. Take the pan from the oven and distribute the potatoes under and around the meat, seasoning layers with salt, pepper and slivers of garlic.

Add the wine. Cover the pan with foil, return to the oven and cook at 325 degrees for 1 ½ hours. Remove the foil and cook for a further 15 minutes. Rest the meat for 10 minutes in a warm place before carving.

Spike's Sensual Beef Salad


  • 1 pineapple, peeled, cored, and diced
  • 1 bunch radishes, cut into thin rounds
  • 1 cucumber, cut into thin rounds
  • 1 bunch cilantro, stemmed and chopped, a few sprigs reserved for garnish
  • Leaves from 5 sprigs mint, a few leaves reserved for garnish
  • Salt and pepper
  • 1 cup Sprite 1 /2 cup fish sauce
  • 1 cup fresh lime juice
  • 4 jalapeño chiles, sliced into thin rounds
  • 1 tablespoon distilled white vinegar
  • One 1 1/2-pound skirt, flap, or hanger steak
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes


Combine the pineapple, radishes, and cucumber in a large bowl. Toss with the chopped cilantro and mint leaves. Season with salt and pepper to taste.

For the lime dressing, combine the Sprite, fish sauce, lime juice, and chiles in a large saucepan over high heat and bring to a boil. Cook to reduce to 1/2 cup, about 15 minutes, then add the vinegar. Season the steak with olive oil, salt, pepper, and red pepper flakes.
Grill or broil to the desired degree of doneness, 3 to 4 minutes per side for medium-rare.

When cool, cut into thin strips, slicing against the grain of the meat. Toss together the fruit salad and three-quarters of the dressing. Arrange the salad on 4 plates, topping each with one-quarter of the sliced steak. Drizzle each plate with dressing and garnish with cilantro and mint.

Thyme Crusted Standing Rib Roast


  • 1 4-bone rib roast, approximately 6½ pounds
  • 1 bunch fresh thyme
  • Olive oil to coat
  • Salt and pepper to taste


Rub rib roast with the olive oil, thyme and salt and pepper. In a preheated 375F degree oven, cook the rib roast, bone side down, for approximately 1 ½ to 2 hours, or until the internal temperature reads 125F for medium rare or 135F for medium. Allow meat to rest for at least 20 minutes before carving. Cut meat away from the bone and slice into 8 equal slices.

Serve immediately.