Carnivore Recipes

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Fish Stock Recipe

Fish stock is a traditional recipe that makes an impressive base for soups, chowders, and a number of sauces. It only takes 30 minutes on the stovetop and is a resourceful way to use all parts of the animal. It is very satisfying to not let anything go to waste while at the same time, nourishing yourself with healthy unprocessed foods.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yields: 2 quarts (8 2-cup servings)

Ingredients

  • 2 tbsp butter
  • 1 medium onion thinly sliced
  • ½ cup dry white wine
  • ¼ cup parsley chopped
  • 6 sprigs thyme
  • 4 whole black peppercorns
  • 1 bay leaf
  • 4 pounds fishbones with heads

Directions

  1. Heat the butter in a stockpot. Sauté the onions for 5-7 minutes, until slightly translucent. 
  2. Add the white wine and all remaining ingredients. Submerge all contents with water by 2-inches.
  3. Bring water to a simmer, then reduce it to a very light simmer. Cook over this heat for 30 minutes. Skim off any foam or scum that rises to the surface.
  4. Strain the stock through a fine-mesh strainer or cheesecloth.
  5. Best served or used immediately. It will keep well in the fridge for up to a week. Transfer to freezer-safe containers for long-term storage and save in the freezer for up to 3 months.

 

For the printable recipe card and complete details on storing and using homemade tallow, please visit the Fish Stock Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

How to Render Beef Tallow

Learn how to render beef tallow in 2 easy steps. Beef tallow is a versatile animal fat with many uses.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
 

INGREDIENTS

  • Beef suet, at least 4 pounds

INSTRUCTIONS

  1. Chop the suet into small pieces either by hand or by pulsing in a food processor.
  2. Add the tallow to a large pot and place over low heat. If using a slow cooker, turn the temperature on to “low”.
  3. Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8.
  4. Tallow is done once the cracklings are completely shriveled. Let cool slightly before straining and pouring into a storage container of choice.

NOTES

For the printable recipe card and complete details on storing and using homemade tallow, please visit the How to Render Beef Tallow on Primal Edge Health and check out The Carnivore Cookbook too!

Homemade Pemmican Recipe (with Organ Meat)

This Homemade Pemmican Recipe always goes in my bag when we go camping, traveling, and on long hikes. It is the ideal food for taking on the go outdoors because it’s lightweight, nutrient-dense, and doesn’t need to be refrigerated.

Prep Time: 15 minutes

Serves: 16 pieces

 

INGREDIENTS

  • 300 grams lean meat, dried and ground
  • 100 grams beef liver, dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices, optional
  • 400 grams beef tallow, melted

 

INSTRUCTIONS

  1. Combine the dry meat, liver, and salt in a medium mixing bowl. Add optional herbs and spices, mix well.
  2. Melt tallow in a double boiler over medium heat.
  3. Pour over the dry ingredients. Stir well until thoroughly combined. Break apart all clumps. Tallow should fully incorporate into the meat. If still crumbly, add more melted fat.
  4. Spread the mixture evenly in an 8×8-inch baking dish and leave to harden at room temperature or place in the refrigerator for 30-60 minutes. Once firm, score into squares. Alternatively, you can roll the “dough” into balls with your hands.
  5. Store pemmican in an airtight container in the pantry. If made correctly, it is shelf-stable and will never spoil. You may also store it in the refrigerator if that makes you more comfortable.
 

Notes

Use any type of liver (beef, sheep, goat, etc) in combination with any meat (beef, bison, lamb, etc).

 

To add heart, adjust to 200 g dry, ground meat, 100 g dry, ground heart, and 100 g dry ground liver.

 

To make pemmican without liver, follow my Traditional Pemmican Recipe instead.

For the printable recipe card and complete recipe details with FAQs, visit the Homemade Pemmican with Organ Meats on Primal Edge Health and check out The Carnivore Cookbook too!

Ultra Simple Carnivore Diet Bone Broth Recipe

Follow this ultra-simple carnivore diet bone broth recipe so you can add nourishing broth into your monthly food prep routine and get all the benefits of pure animal foods without any potential irritants from plant-based ingredients or fibrous foods.

Prep Time: 25 minutes
Cook Time: 18+ hours
Total Time: 18+ hours 25 minutes
Servings: 8

INGREDIENTS

  • 6 pounds beef bones
  • ¼ cup apple cider vinegar, optional

INSTRUCTIONS

  1. Arrange the bones in a single layer in a large roasting tray and place them in the oven at 450°F (232°C) for about 20 minutes, until golden brown. NOTE: This step is optional and followed to affect the end flavor of the broth.
  2. Place all the bones in a large stockpot. Fill with enough water to fully cover the material.
  3. Pour in optional vinegar.
  4. Bring the water to a boil, then reduce down to a simmer. Adjust the flame and pot lid to maintain a low simmer.
  5. Cook for at least 18 hours, and up to 72 hours. I tend to pull my batch after about 24 hours. Check periodically to ensure the water remains over the bones. Add extra water as needed.
  6. Let the broth cool slightly. If a layer of scum or film appears over the top, skim it off with a slotted spoon. Strain the broth through a fine-mesh strainer or cheesecloth. Store in glass jars in the fridge for up to 5 days or in the freezer for longer.

Notes

For the printable recipe card and complete details on the best type of bones to use, why or why not to add vinegar and my experience with roasting please visit the Carnivore Diet Bone Broth on Primal Edge Health and check out The Carnivore Cookbook too!

How to make Beef or Lamb Carnivore Waffles

Andy Storey, one of our Meatrx.com coaches,  will show you how to make Carnivore Waffles

Recipe:

8 ounces of either ground beef or lamb

4-5 eggs (substitute duck eggs if you want too!)

Use ghee or butter or tallow or duck fat

Carnivore Salad

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make Carnivore Salad.

Ingredients 

3 Free-range Eggs/Butter Basted Fried

1 Can of Wild Caught Sardines in Water

1/2 Cup of Grass-fed Butter

1 Teaspoon of Sal

Easy Pickled Eggs Recipe

Pickled eggs are great to snack on, serve as an appetizer, or add to the side of a meal. Not only are they fun to make, but the tangy salty flavor is also so delicious! In this easy pickled egg recipe, there is no canning equipment required because we use brine and the power of a refrigerator instead. It’s so simple!

Prep Time: 10 minutes

Cure Time: 2+ days

Serves: 8 eggs

Ingredients

  • 8 hard-boiled eggs peeled
  • 1 cup water
  • ½ cup apple cider vinegar
  • ¼ small onion sliced
  • 2 tbsps pickling spices 
  • 1 tsp salt

Instructions

  1. Add the peeled hard-boiled eggs to a clean glass jar.
  2. Bring the water, vinegar, onion, spices, and salt to a gentle boil for 5 minutes. Then remove from heat and cool slightly.
  3. Pour liquid over the eggs and seal the jar.
  4. Transfer to the refrigerator and leave to sit for at least 2 days until ready to eat. If you can, waiting 1 week is best.
  5. Store in the fridge. Serve whole or sliced with meat or by themselves.

    If you do not have pickling spices, use cloves of garlic, dried herbs and seeds instead. I use 1 tsp dried herb per liter of water/vinegar brine, which covers 8-10 hard boiled eggs.

For the printable recipe card and complete recipe details with FAQs, visit the Easy Pickled Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

How To Make Carnivore Diet Fat Bomb Meat Balls

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make carnivore diet fat bomb meat balls!

Ingredient List:

Grass-fed Ground Beef 1 Pound Redmond Sea Salt 1 Tablespoon   Organic Whole Milk Mozzarella         8 Ounces Beef Tallow

Hollandaise Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make Hollandaise Sauce.

Ingredients:
1/2 Cup of Grass-fed Butter 
3 Free-range Egg Yolks 
Redmond Real Sea Salt to taste 
1 1/2 Tablespoons of Raw Apple Cider Vinegar
Optional: 1/4 Teaspoon of Cayenne Pepper or Paprika
 
Check out the video for instructions!

Beef liver burgers

Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.

Ingredients:
1.5 pounds of ground beef
1/4 pound of grass-fed beef liver (non carnivore option) Sautee 1/4 to 1/2 onion in grass-fed butter
1 Tablespoon of Redmond Ancient Sea Salt
Process beef liver in a food processor and hand mix with ground burger meat. Then mix in onion (optional) and salt and prep burgers for the grill!

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