Carnivore Recipes

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Glazed pork and bacon burgers

GLAZED PORK AND BACON BURGERS

Serves 4–6

4 rindless bacon rashers, finely chopped

3 tablespoons coconut oil or good-quality animal fat

1 onion, finely chopped

150 g mushrooms, finely chopped

2 garlic cloves, finely chopped

2 teaspoons finely chopped thyme leaves

1 tablespoon finely chopped

flat-leaf parsley leaves

550 g pork mince

1 egg

1 teaspoon sea salt

1 teaspoon freshly ground

black pepper

150 ml Smoky Barbecue Sauce (see recipe XXX)

Salad to serve 

Heat a large frying pan over medium–high heat. Add the bacon and sauté for 5 minutes, or until lightly golden. Transfer the bacon to a bowl and set aside.

Wipe the pan clean, then heat 1 tablespoon of the coconut oil or animal fat over medium heat. Add the onion and sauté for 5 minutes until softened. Next, add the mushroom and garlic and cook for 3 minutes until softened. Transfer the onion and mushroom mixture to the bacon and allow to cool completely.

Add the thyme, parsley, pork mince, egg, salt and pepper to the cooled bacon mixture, then mix well to combine. Shape the mixture into ten patties. 

Heat a large frying pan over medium–high heat. Add the remaining oil or fat and cook the patties in batches for 3 minutes on each side, or until cooked through. Transfer to a plate and allow to rest for 2 minutes. Whisk any juices in the pan into the smoky barbecue sauce.

Brush the smoky barbecue sauce over the patties to glaze, then serve.

Serve with salad.

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SMOKY BARBECUE SAUCE

Makes 420 g

100 g tomato paste

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

120 g honey

100 ml maple syrup

½ teaspoon smoked paprika

100 ml tamari or coconut aminos

2 garlic cloves, finely chopped

1 ½ tablespoons liquid smoke (see Note) (optional)

1 pinch of ground cloves

1 cinnamon stick

sea salt (optional)

Place all the ingredients in a saucepan over medium heat, mix well and bring to a simmer.

Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Season with salt, if

desired, and allow to cool. Remove the cinnamon stick and store the sauce in an airtight container in the fridge for up to 2 weeks.

NOTE

Liquid smoke is a water-soluble liquid that forms from condensed smoke particles when chips from a hardwood (such as hickory) are burned. You can

buy it from some supermarkets, delis, specialty food stores or online.

Buffalo wings

If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes

from the town of Buffalo in New York, where they were first created. So, now we have

that out of the way, let’s get into the real delight of creating these wings at home.

BUFFALO WINGS

Serves 4

1.2 kg chicken wings

coconut oil, for deep-frying

120 g tapioca flour

sea salt and freshly ground black pepper

150 ml Hot Sauce (see recipe below)

Marinade

80 ml (1/2 cup) melted Smoked Lard (see recipe below) or duck fat

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons finely grated ginger

1 tablespoon smoked paprika

1 tablespoon honey

1 ½ tablespoons apple cider vinegar

½ teaspoon fine sea salt

1 pinch of freshly ground black pepper

Combine the marinade ingredients in a large bowl and whisk together well.

Toss the wings in the marinade and turn to coat well. Cover and marinate in the fridge for 2 hours or, for best results, overnight. Heat the coconut oil in a wok or large saucepan to 160°C. (To test, drop a small piece of chicken into the oil – if it starts to bubble around the chicken immediately, the oil is ready.)

Place the tapioca flour in a shallow bowl and season with salt and pepper. One at a time, add the chicken wings, turn to coat and shake well to dust off any excess flour.

Carefully add the wings in batches to the hot oil and deep-fry for 6–6 ½ minutes until cooked through and golden. Remove with a slotted spoon and place on paper towel to drain.

Season with salt and pepper.

Transfer the wings to a bowl, pour over the hot sauce and toss the chicken to evenly coat.

Arrange the buffalo wings on a platter and serve.

HOT SAUCE

Makes 500 ml

2 tablespoons coconut oil or good-quality animal fat

1 onion, finely chopped

6 long red chillies, chopped

2–3 habanero chillies, deseeded and chopped

4 garlic cloves, finely chopped

3 tomatoes, chopped

200 ml apple cider vinegar

2 teaspoons sea salt

1 tablespoon honey

2 tablespoons tamari or coconut aminos

Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion,

chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.

Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.

Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.

Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.

SMOKED LARD

Makes 500 g–1 kg

500 g–1 kg lard 

1 kg hickory or apple wood chips, soaked in water for 1–2 hours, drained

Place the lard in a roasting tin.

Divide the soaked wood chips between two aluminium barbecue trays. Place one tray under

the barbecue grill grates, directly on the heat source, in a far corner. Set the other tray aside.

Turn all the barbecue burners to high, cover with the lid and preheat to 180–200°C. At this

stage the wood chips will begin to smoke.

Turn off the middle burners and allow the temperature to drop to 100°C. Quickly place the lard on the middle grate, away from the heat, then close the lid. Reduce the other

burners to low and maintain the heat at no higher than 100°C. Smoke the lard for 3 hours,

switching the barbecue trays when the smoke starts to die down (halfway through the

process). You may notice that the wood chips turn to ash – this is the signal to change trays.

Remove the melted smoked lard from the barbecue and pour into a heatproof bowl.

Cool and store in an airtight glass jar in the fridge for up to 1 month or freeze for up to

6 months.

Baked Cheese

Baked Cheese
 
 
Prep time
10 mins
Cook time
6 mins
Total time
16 mins
 
Author: Maria Emmerich
Serves: 12
Ingredients
  • 1½ pounds fontina cheese, rind removed and cut into 1 inch cubes (or Havarti cheese)
  • 3 tablespoons butter or olive oil (click here to find the company I love)
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
  • 1 teaspoon fine grain sea salt
 
Instructions
  1. Turn the broiler oven on high.
  2. Place the Fontina cheese cubes in the bottom of an 8 inch cast-iron skillet about ¼ centimeter apart. Drizzle olive oil on top of the cheese.
  3. In a small bowl, combine garlic, oregano and salt.
  4. Put cheese cubes in seasoning and toss to coat.
  5. Place the skillet in the middle rack under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
  6. Serve immediately with slices of sausages, pork rinds or meatballs!
 
Notes
Nutritional Info of cheese only: 254 calories, 1g carb, 14g protein, 21g fat
 
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

Braised Oxtail Soup

Braised Oxtail Soup
 
 
Prep time
5 mins
Cook time
2 hours
Total time
2 hours 5 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • 2 pounds oxtail
  • Fine grain sea salt, to taste
  • 2 tablespoons lard or tallow (or butter if not dairy free)
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 small tomato, diced
  • 3 cups beef broth (I used Kettle and Fire)
  • 2 bay leaves
  • 2 tablespoons duck fat or lard for frying
  • Fresh herbs and Boston lettuce for garnish, if desired
 
Instructions
  1. Season the oxtail with salt. Heat the lard in a large Dutch oven, over medium-high heat, until shimmering. Add the oxtail pieces in a single layer, without overcrowding the pot. Sear the meat, turning occasionally, until brown on all sides, about 8 minutes total. Remove the oxtail pieces and reserve.
  2. Lower the heat to medium and add the onion and garlic. Cook until fragrant and softened, about 3 minutes. Add the tomatoes and stir to combine. Pour the beef broth and the bay leaves. Bring to a boil, scrapping the browned bits from the bottom of the pan.
  3. Return oxtail to the pot. Cover, lower the heat to a simmer, and cook for 2 to 3 hours or until the meat is falling apart tender. Remove the oxtail pieces and shred the meat, discarding the bones and any large pieces of fat if desired. Cover and refrigerate for 1 hour or until chilled and can easily form into a patty (you can freeze for 30 minutes to speed up the chilling).
  4. Bring the remaining sauce in the pot to a boil to reduce, over medium high heat, for about 15 minutes or until reduced by half. Remove the bay leaves. Spoon off fat from surface of pan juices and discard. Taste and add salt if desired.
  5. Remove the oxtail from the fridge or freezer, form into a tightly compacted ½ pound patty (resembling a hamburger). Heat the duck fat in a large skillet over medium high heat. Once hot, add the oxtail patty and fry for 1 minute, flip and cook another minute or until outside is crispy. Remove with a spatula and place into a wide soup bowl.
  6. Just before serving, pour ½ cup of the rendered stock from the pot. Garnish with a Boston lettuce leaf and fill with fresh herbs if desired. Serve fresh.
 
Notes
Nutritional Information:
368 calories, 24g fat, 32g protein, 3g carbs, 1g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

Fried Meatloaf

Fried Meatloaf
 
 
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • Meatloaf Cordon Bleu:
  • 2 pounds ground beef 85% lean
  • ½ cup chopped mushrooms
  • ½ cup parmesan cheese, shredded
  • 1 small onion, chopped
  • 2 large eggs beaten
  • ⅛ teaspoon garlic powder
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon pepper
  • 4 ounces thinly sliced cooked ham
  • 4 ounces provolone cheese, sliced
  • Breading:
  • ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
  • 1 large egg
  • 1 cup pork panko or crushed pork rinds
  • 4¾-inch-thick slices cold leftover keto meatloaf
  • Duck fat spray
 
Instructions
  1. Meatloaf Cordon Bleu:
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
  4. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
  5. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
  6. Fried Meatloaf:
  7. Preheat air fryer to 400 degrees F.
  8. Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
  9. Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
  10. Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
 
Notes
Nutritional Information:
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

Smoked Whole Chicken

 
Smoked Whole Chicken
 
 
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
 
Instructions
  1. Turn your smoker on and turn to “Smoke” mode. Pat the chicken dry and season well on all sides and in the cavity of the chicken with salt. Place on smoker with legs side down. Smoke for about 3 hours.
  2. After smoking, place the chicken in a roasting pan. Add ½ cup vinegar. Cover tightly with foil (I lined it on the inside with parchment to avoid the chicken touching the hot foil).
  3. Place in a 350 degree F oven for 30 minutes or until chicken is very tender and falling off the bone and internal temperature at thickest part of breast is 140-150 degrees F.
  4. Remove the foil and parchment from the chicken and discard the vinegar. Increase oven to 450 degrees F and place the oven in the middle rack to bake for 5-7 minutes or until skin is crispy.
  5. Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month. Serve leftovers chilled or reheat pieces of the smoked chicken in a 350 degree F oven for 7 minutes or until heated through.
 
Notes
Nutritional Information:
304 calories, 22g fat, 27g protein, 0g carbs, 0g fiber
 
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

How to Make a Keto Omelette (the Easy Way!)

Learn how to make a keto omelette for breakfast, lunch, or dinner. It is an excellent way to use up leftover vegetables, precooked meat, and fresh herbs.

Prep Time: 5 minutes

Cook Time: 1-2 minutes

Total Time: less than 10 minutes

Serves: 1

Ingredients

  • Eggs
  • Fresh herbs
  • Precooked vegetables
  • Precooked meat

Instructions

  1. HEAT a generous amount of fat in a skillet
  2. BEAT the eggs
  3. COOK the omelette 1-2 minutes
  4. FOLD the omelette

For 15+ keto omelette recipes and complete recipe details, visit the How to Make a Keto Omelette on Primal Edge Health and check out our keto and carnivore cookbooks too!

Cabbage Noodles with Ground Beef (and Hidden Liver!)

Enjoy this Asian inspired skillet meal with pan-fried cabbage noodles and ground beef. Add “hidden liver” for extra nutrient density and no one will know it’s there!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

  • 1 medium green cabbage
  • 1 tablespoon butter
  • 1-inch fresh ginger root minced or 1 teaspoon ginger powder
  • 1/2 inch fresh turmeric root minced or 1 teaspoon turmeric powder
  • 1 pound ground beef (75% ground beef 25% ground beef liver)
  • 3 tablespoons Keto Soy Sauce alternative
  • 1 tablespoon sesame seeds
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt
  • 1 part green onion thinly sliced, optional

Instructions

  1. Core the green cabbage, process into thin noodles (use a sharp knife, food processor or spiralizer). Add to a hot frying pan with butter and cook over medium heat for 5 minutes.
  2. Add the ginger and turmeric roots. Continue cooking for 5 more minutes.
  3. Add beef and/or liver. Cook for 5 minutes more, stir to brown evenly.
  4. Add sauce, sesame, parsley, and salt. Mix well. Bring liquid to a simmer and cook for a final 5 minutes.
  5. Serve warm with optional green onion as garnish.

For the printable recipe and complete recipe details, visit the Cabbage Noodle with Ground Beef (and Hidden Liver!) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

Slow Cooked Organ Meat Stew

Slow cooked organ meat stew is a delicious recipe and very budget friendly too. It is easy to make and great for beginning as well as advanced nose to tail eaters.

Prep Time: 20 minutes

Culture Time: 2 hours

Servings: 8 servings

Ingredients

  • 2 pounds beef heart
  • 1 pound beef kidney
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium cauliflower chopped
  • 1 cup mushrooms chopped
  • ¼ cup parsley chopped
  • ½ teaspoon whole black peppercorn
  • ½ teaspoon salt
  • 8 cups bone broth or water

Instructions

  • Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.
  • Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
  • Pour in bone broth.
  • Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.

Notes

  • Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.

For crockpot directions, printable recipe and complete sourcing tips, visit the Slow Cooked Organ Meat Stew Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

Homemade Raw Milk Yogurt Recipe

This Homemade Raw Milk Yogurt recipe is a probiotic-rich food you can easily make. No yogurt maker or machine is needed for this budget and family-friendly recipe. All the benefits of raw milk are preserved in a delicious yogurt, cultured on your very own countertop. Follow along in the simple step by step directions or watch the video.

Prep Time: 10 minutes

Culture Time: 12-18 hours

Servings: 8 servings

Equipment

  • 1 quart (liter) glass jar with lid
  • kitchen towel or cheesecloth
  • rubber band

Ingredients

  • 4 cups raw milk
  • 4 tablespoons raw milk yogurt mother culture

Instructions

  1. Measure 4 cups of raw milk into a glass or plastic container.
  2. Add 4 tablespoons of mother culture and mix well.
  3. Cover with a towel or cheesecloth, secure with a rubber band.
  4. Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
  5. Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
  6. Once set, refrigerate for at least 6 hours before eating.

Notes

  • Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.
  • See post for specific starters we use.
  • See post text for details on crockpot and Instant pot methods.

For the printable recipe and complete recipe details, visit the Homemade Raw Milk Yogurt Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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