Carnivore Recipes

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!

Beef or chicken liver pate with bacon

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

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??

Alfredo Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make a quick and easy carnivore diet style Alfredo sauce.  You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat.  However, this recipe is 99% dairy.

Ingredients:
1/2 Cup of Grated Parmesan Cheese
 1 Tablespoon Grass-fed Butter
1 1/2 Cup of Organic Heavy Cream
Redmond Sea Salt
 
Check out the video by Wild Lumens for the step-by-step instructions!

Fatbread

This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!

Ingredients:

250g cream cheese

3 eggs

350g cooked fatty bacon 

180g grated mozzarella cheese

1/3 cup parmesan cheese

Directions

Blend cream cheese with eggs, fine chop the bacon as small as possible.  Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.

Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.

Cut into squares, use as a carnivore pizza base or be creative!

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