Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER

Talk about a micronutrient powerhouse, this organ meat burger takes the prize! It is delicious and packed full of nutrients.

The following beef jerky recipes are for 2 pounds of beef steak, sliced into ¼ thickness, and presoaked for 10 minutes in 5% strength white vinegar to reduce bacterial contamination.  Then drained. The ideal beef steak to use is a marinating steak that is 1 to 1 ½ inches thick with low fat, to reduce waste. Smoked salt gives the jerky a smoky flavor without the need for a smoker.  You can also use liquid smoke in this recipe instead of the smoked salt.  Use 1 teaspoon of liquid smoke per recipe.

With tender beef, aromatic spices and a rich curry-like sauce, this beef madras is an easy flavor-packed dinner.

Bursting with fresh fragrant Mediterranean flavours, any cut of lamb can be elevated from wonderful to sensationally sublime with this easy and delicious Greek-style marinade using fresh garden herbs, Dijon mustard, olive oil, paprika, salt, pepper, and the zest and juice of one large lemon. Poured over and gently massaged into a bone-in or boneless garlic-studded leg of lamb, the marinade should be be allowed to work its culinary magic by covering and refrigerating the lamb for at least six hours, or even overnight if possible. Roasted in the oven at 425°F for 20 minutes then reduced to 350°F for 1 1/2 to 2 hours, the lamb smells heavenly as it slowly roasts in the luscious marinade, producing a wonderfully tender and fabulously flavourful Aegean-inspired Leg of Lamb — it's a 'keeper'. A Greek-style marinade of rosemary, thyme, oregano, Dijon mustard, olive oil, paprika, salt, pepper and the zest and juice of one lemon Fresh rosemary from our garden... ...and fresh thyme were used in the marinade Slivers of garlic are stuffed inside multiple incisions made in the leg of lamb, using a small pointed knife The marinade is poured over the garlic-studded lamb and then it's covered and refrigerated for at least six hours The leg of lamb is perfectly cooked after 2 hours in the oven Greek-Style Roast Leg of Lamb Serves 4-6 4 lb leg of lamb, bone in 6 cloves of garlic, half slivered and half chopped 2 tbsp fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tsp dried Greek oregano 1 lemon, zest and juice 1/3 cup olive oil 1 tbsp dijon mustard 1 tsp paprika 1 tbsp sea salt 2 tsp black pepper Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface. In a small bowl mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, juice and zest of 1 lemon, and season with salt and pepper. Place the lamb in a large baking dish, pour the marinade overtop and turn to coat. Cover the dish with cling film and refrigerate for at least 4 hours to even overnight. Remove from the refrigerator an hour before cooking. Place the lamb on a rack in a roasting pan, top with the marinade and pour enough water into the pan without touching the lamb. Roast in a preheated 425°F oven for 20 minutes, then reduce the heat to 350°F and roast until tender enough to pull from the bone, about 1 1/2 to 2 hours, adding more water if needed. Remove the lamb to a platter, cover and allow it to rest for at least 15 minutes before carving.

Tender and flavorful lamb chops, in a simple marinade, grilled to perfection.

Step-by-step method for making Roast venison haunch with beetroot, shallots and horseradish yourself.

There are few meals as impressive as a roasted bone-in leg of lamb. Studded with garlic, rosemary, lemon zest and anchovies, this simple and delicious roast makes a succulent centrepiece for any social occasion. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 450°F for 15-20 minutes, then slow roasted at 325°F for about an hour, the results are pinky perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare — 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner or quiet Sunday lunch with family, this recipe is easy to prepare, absolutely delicious, and goes especially well with my Mother-in-Law's special homemade mint sauce! Garlic, anchovies, rosemary and lemon zest are whizzed together in a food processor A little olive oil can be added to loosen the paste slightly Using a sharp knife to make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers The lamb is roasted at 450°F for 20 minutes then reduced to 325°F for 1 1/2 hours for medium rare, or until a thermometer reads 135° Roast Lamb with Rosemary, Garlic, Lemon & Anchovy Marinade Serves 6-8 5 lb leg of lamb, bone-in 4 cloves garlic 6 anchovies 3 sprigs of rosemary, leaves only 1 lemon, zest only 3 tbsp olive oil, divided salt and pepper, to taste Using a small food processor, blend together the garlic, anchovies, rosemary leaves, lemon zest and 1 tablespoon of olive or anchovy oil until a coarse paste. Then using a sharp knife, make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers. Rub any remaining paste over the top of the lamb and season with salt and pepper. Rub 1-2 tablespoons of olive oil over the whole leg, then arrange on a roasting pan and preheat the oven to 450°F. Roast the lamb at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking for 90 minutes, or until a thermometer inserted into the middle of lamb reads 135° for medium rare. Once the lamb is ready, remove from the oven and tent with foil for 15-20 minutes, allowing the juices to retract and make the roast lovely and moist. To serve, slice the leg of lamb onto a decorative platter and serve with Cannellini Beans with Rosemary and Sautéed Rapini with Garlic, for a truly Tuscan feast.

As deer season is dwindling down, some of you may be up to your eyeballs in deer meat that your husband so lovingly brings home... or maybe you've killed a few yourself! Well, I have a way to help you relieve your freezer with a particular recipe that I know you will say is waaaay too good to be true. So, obviously I talk about Pioneer Woman often and rightfully so... I religiously make some of her recipes and her beef tenderloin is one of them. Only, I've been using the same recipe with a free substitution... Aaron's deer meat! The first time I took a bite of this deliciousness I said, "Alright, this is too good to be true... this CANNOT be deer meat!" And I guarantee you... you will too! Here's what you do... Generously salt the tenderloins {or back strap if that's what you have} with Lawry's seasoned salt and sear them in a cast iron skillet with 2 Tbsp. of butter and 2 Tbsp. of olive oil. {Obviously I have too many pieces in the skillet for a perfect searing job but whatever, it still works.} I know, meat is not attractive, especially when you photograph it but just bear with me. While the meat is searing, crush whole peppercorns in a ziploc bag with a mallet. When the searing is done, place the meat in a roasting pan and drizzle the excess oil and butter from the skillet onto the meat. Then, rub the peppercorns all over the meat. Place about 1-2 Tbsp. of butter on each piece and place in a preheated 475 degree oven for about 12 minutes. Depending on the thickness of the meat, you may need to put it back in the oven in 3 minute intervals until it's done the way you like it. Let the meat "rest" for a few minutes before you start slicing it. Medium well is the perfect amount of doneness if you ask me. Y'all, you have to make it to believe it. No more chewy, gamey toughness anymore... it's more like eating a beef tenderloin. {Not quite, but almost ;) } Oh, and make sure you slice it really thin. Also, I know there's a lot of butter involved but think like I do- deer meat is leaner than beef so a little extra butter never hurt anything! :) Enjoy!

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Merguez is a lamb- or beef-based sausage that is full of spices. Make your own spice mix for the sausage that is popular in North Africa and Morocco.

This slow roasted goat shoulder is rubbed with middle eastern spices and then cooked to fork tender.

Tender braised beef shanks with smoky cheesy grits get some extra flavor from being smoked before braised.

Swap your traditional roast lamb for Rick Stein's Greek slow-cooked lamb kleftiko. Roasted for over 2 hours with garlic, tomatoes, peppers and potatoes, the lamb is succulent and falls from the bone. Enjoy leftovers the next day in warm flatbread.

A paste of bulgur, onions, and lamb is formed into balls, then stuffed with a coarsely ground mix of spiced meat, onions, and pine nuts, and deep-fried.

This super popular recipe for garlic and rosemary grilled lamb chops are incredibly delicious and simple to make with easy to find ingredients.

James Martin’s Beef Wellington is a tasty meal with a modern touch that’s worth discovering. This recipe for a pâté, mushroom, and spinach strata takes only 45 minutes to prepare but yields classic flavor.

Check out the latest post from How to BBQ Right featuring Bacon Wrapped Backstrap Recipe.

This tasty 30-minute Asian beef entree is made in a delicious soy sauce mixture with brown sugar, vinegar, sesame oil, sesame seeds, red pepper flakes and ginger. Great for weeknight dinners. Gluten free.

French style slow braised short ribs in a tasty sauce! Pure comfort food!

I can't say with certainty that this is authentic because it's a recipe I created. But it uses classic Middle Eastern ingredients, so possibly it is! The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. The pan frying step to get the crunchy brown bits is not optional - it's key! ! ! As with any shredded meat recipe, a little goes a long way. This makes around 8 cups of shredded lamb which I think is enough to serve 8 people as a main (with rice). See separate recipe below for Chickpea Pilaf (Rice).

Chislic may be prepared with venison, lamb, or beef, but in my opinion, venison works best for this distinctive South Dakotan cuisine. Chislic is made with bite-sized pieces of meat that have been deep-fried and seasoned with Worcestershire sauce, garlic powder, salt, and pepper. Many restaurants and grills in South Dakota offer Chislic as an appetizer. This dish seems to be made differently everywhere, but I've never tried a Chislic that I didn't like. Except maybe beef Chislic, I mean, I like it, but it doesn't come close to venison or lamb.  Chislic should be around the size of a quarter and the thickness of your thumb. The finest cuts for venison are backstraps and round roasts since they provide the largest chunks of meat and need the least trimming. It can be served loose or on a stick, much like a lamb. Any deer camp is guaranteed to love venison Chislic since it's so easy to make and exceptionally tasty. What is South Dakota Chislic? Few people outside of South Dakota are familiar with Chislic, which is often fried lamb or venison on a stick. It's uncommon elsewhere, but in this 40th state of the union, it's huge. South Dakota's favorite dish, according to the area's leading newspaper. The leading magazine in the area named the state's southeast "Chislic Circle." Small-town bars and restaurants around Sioux Falls always have the best Chislic. The Turkic word shashlik or shashlyk, which is derived from the Turkish word for skewered meats, shish kebab, is thought to be the source of the word Chislic. John Hoellwarth, a Crimean immigrant to Hutchinson County, South Dakota, in the 1870s, is said to have brought Chislic to the United States. In the 1930s, Chislic finally started to gain in popularity in the region. To this day, there is still debate on who first began selling Chislic in Freeman. Lamb Chislic is typically served with soda crackers after being deep-fried till crispy. Many people recommend washing it down with a cold beer. Today, you may get your Chislic in many variations, such as marinated or with a dipping sauce. South Dakota Chaslic Festival The last Saturday of every July is when Freeman, South Dakota, hosts the South Dakota Chislic Festival. South Dakotans compete in a judged Chislic contest as part of the Chaslic festival in categories including "Classic Sheep" and "New Age Nosh" in an effort to win bragging rights. A selection of Chislic, meats, sides, sweets, beverages, and craft beers made in South Dakota are available from vendors. Ingredients you’ll need Venison backstrap - You can use lamb for a more traditional Chislic recipe. Worcestershire sauce Garlic powder Salt and pepper Canola oil For Dipping Sauce Mayonnaise BBQ sauce How to make South Dakota Chislic See the recipe card below for full recipe directions with information on ingredient amounts. Step 1: Slice and cube the steak into bite-sized pieces. Step 2: Add Worcestershire sauce, garlic powder, salt, and pepper to a mixing bowl. Mix until the meat is thoroughly coated. Give the meat time to marinade for at least 4 hours, preferably overnight. Step 3: Add oil and heat a large heavy-bottom pot to 375F.  Take a chunk of meat and dip it in the heated oil to check the temperature. The oil is hot enough if it immediately begins to sizzle. Step 4: Add 4-5 pieces of meat at a time to a pot and fry for about 1 minute or until medium-rare. Using a slotted spoon, remove the pieces from the oil and set it on a dish covered with paper towels to absorb any remaining oil. Keep adding the rest of the cubes until all are cooked.  Step 5: Add Parmesan cheese, red pepper flakes, and thinly sliced green onions as garnish (optional). Serve alongside saltine crackers and dipping sauce (combine all sauce ingredients and mix well). Chislic in Air-Fryer Step 1: Slice the venison (or lamb) into bite-sized pieces. Step 2: Add Worcestershire sauce, garlic powder, salt, and pepper to a mixing bowl. Add in the venison bites and mix well until evenly coated. Marinate for 4 hours or overnight for the best result.  Step 3: Set an air fryer to 400°F for 5 minutes to preheat. Step 4: When it's ready, add the Chislic cubes to the basket and air fry for 4–5 minutes at 400°F, for medium-rare, or more, depending on how you like your Chislic. Chislic Recipe Chislic is a South Dakotan specialty prepared differently in each region of the state from cubed meat (lamb or venison) that is often seasoned and deep-fried. In this recipe, the venison is marinated in Worcestershire sauce before deep-fried. Prep Time: 10 minutes Cook Time: 15 minutes Calories: 110 Ingredients 1 lb. venison backstrap (if you prefer, use lamb or beef) 2 Tbsp of Worcestershire sauce 1/2 tsp of garlic powder 1/2 tsp of salt 1/2 tsp of black pepper Canola oil for deep frying For Dipping Sauce 1/3 cup of mayonnaise 1 Tbsp of BBQ sauce Instructions Start by cutting your meat into bite-sized cubes. Combine Worcestershire sauce, garlic powder, salt and pepper in a mixing bowl. Mix until the meat is evenly covered, and let it marinate for a minimum of 4 hours.  Add oil to a large heavy-bottom pot and heat to 375F. Take a piece of meat and put it in the hot oil to see if the oil has heated. If it sizzles quickly, the oil is ready. Fry 4-5 pieces of Chislic at a time for about a minute until they are medium-rare. Using a slotted spoon, take the meat out of the oil and put it on a plate lined with paper towels to soak up the extra oil. Repeat the process with the rest of the Chislic pieces.  Add Parmesan cheese, sliced green onion, and crushed red pepper (optional). For Dipping Sauce Add 1/3 cup of mayonnaise and one tablespoon of BBQ sauce in a small bowl and mix until well combined.  Share the image below to your Pinterest board if you like this South Dakota Chislic!

This Slow Cooker Irish Beef Stew is full of fall apart tender beef, potatoes and carrots, with a rich broth flavored with Guinness.  After cooking all day in the Crock pot, enjoy this Guinness beef stew on St. Patrick's day or any other day of the year!

If you're the cook of the house, and quite fancy enjoying Christmas Day with everyone else, ditch the turkey this year. You won't regret it, says Hugh Fearnley-Whittingstall

This impressive but easy homemade corned beef hands-down beats anything you can buy in the store.