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This page includes delicious recipes for all of our Pasture-Raised Meats. Click on one of the following text links to go directly to the recipe you would like to view.

  

Wisconsin Pasturelands Meat Loaf
3 tbsp extra virgin olive oil
2 large yellow onions, peeled and minced
2 cloves of garlic, peeled and minced
3 lbs. Ground Wisconsin Pasturelands chuck
1 8-oz can of tomato sauce
1 egg, lightly beaten
1 cup fresh bread crumbs
Salt and freshly ground pepper to taste
3 tbsp. Ketchup

1) Heat oil in a medium sauté pan over low heat. Add onions and garlic and cook until soft, about 15 minutes. Remove from heat and allow to cool.

2) Preheat oven to 350 degrees. Combine ground chuck, tomato sauce, egg, bread crumbs, half the onion-garlic mixture, and salt and pepper to taste in a large bowl. Stir just enough to mix.

3) Place meat in a 3" x 11" loaf pan and round the top with our hands to form a crown. Top with remaining onion-garlic mixture and drizzle with ketchup. Bake for 45 minutes. Remove from oven and let stand about 10 minutes for easier slicing.

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Carne Picada Burritos
2 tbsp.canola oil
1 medium yellow onion, peeled and diced
1 lb Wisconsin Pasturelands stew meat or brisket
2 fresh jalapenos, seeded and chopped
2 tomatoes, diced
1 clove garlic, peeled and minced
2 tsp. H&H spice salt (recipe follows)
6 large flour tortillas

H&H Spice Salt
2 chicken-flavored bouillon cubes
1 tsp. Freshly ground black pepper
1 tsp. Garlic salt

1) Heat oil in a large skillet over medium heat. Add onions and cook until soft, about 15 minutes.

2) Cut beef into 1/2" dice. Add beef and jalapenos to onions, increase heat to high, and brown meat for 2 minutes. Stir in tomatoes, garlic, and H&H spice salt, adding more if needed. To serve, wrap in warm flour tortillas.

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Wisconsin Pasturelands Pepper Hamburgers
1 pound Wisconsin Pasturelands ground beef (80% lean)
1/2 cup short thin green bell pepper strips
1/2 cup short thin red or yellow bell pepper strips
1 small garlic clove, minced
1/4 teaspoon dried oregano leaves
1 1/2 teaspoons olive oil
1/8 teaspoon salt
4 onion rolls, toasted
4 slices mozzarella or provolone cheese (1 ounce each

1) Shape ground beef into four 1/2-inch thick patties. Place patties on grid over medium coals. Grill 7 to 9 minutes for medium (160º F), turning once. Season with salt and pepper as desired.

2) Meanwhile, cook and stir peppers, garlic and oregano in hot oil in small nonstick skillet over medium-high heat 3 minutes. Stir in salt. Place grilled burgers on roll bottoms; top each with a cheese slice and an equal amount of peppers. Cover with roll tops. Enjoy.

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Steak Diane
2 6-oz Wisconsin Pasturelands sirloin steaks
Salt and freshly ground black pepper
4 tbsp butter
1 tsp canola oil
2 shallots, peeled and minced
1 2/3 tbsp dijon mustard
1 1/2 tbsp. Worcestershire sauce
2 tbsp. demi-glace (recipe fallows)
1 1/2 Madeira
1-2 tsp. freshly squeezed lemon juice
1 tsp. chopped fresh parsley

Demi-Glace:
1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2 1/2 quarts (10 cups) beef stock

1) Season steaks liberally with salt and pepper. Heat 1 tsp. butter and 1/2 tsp oil in a large skillet over high heat. Sear one steak, 30-45 seconds preside (for medium rare) then transfer to a warmed platter, covering with foil to retain heat. Add 1 tsp. butter and remaining 1/2 tsp. oil to skillet. Sear second steak in same manner. Transfer to platter and cover.

2) Melt 1 tsp. butter in same skillet over medium-high heat. Add shallots and cook, stirring until fragrant, about 2 minutes. Stir in mustard, Worcestershire sauce, and demi-glace. Add Madeira, lemon juice, and parsley. Remove skillet from heat and whisk in remaining 3 tbsp. butter. Season to taste with salt and pepper.

Demi-Glace:
Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced my three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2 1/2 hours, then strain. (Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.) Makes 2 cups.

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HEAVEN CITY'S "Pot Roast"
3 lb. Wisconsin Pasturelands Black Angus chuck roast or other roast
Flour, salt and pepper mixture
1 giant carrot
1 onion
3 stalks celery
1/2 gallon beef stock or weak beef bouillon (so it won't be too salty when you reduce stock)
Beef fat or Oil

Heat beef fat or oil in low pan over hot stove. Dip roast in flour mixture then brown meat on all sides. Turn heat off and add stock and vegetables. Cover. Cook at 350° until fork tender (maybe 3 hours for a smaller roast and 5 hours or more when doing a large amount). Pull meat out and cool. Shred meat - discard the fat. Puree the vegetables and degrease the stock (easier to do if cooled in refrigerator overnight). Reduce stock until you have a very beefy flavor. Add pureed vegetables to the stock (optional). Add stock mixture to the meat so it is nice and moist but not so the juice runs all over the plate. Serve with fancy mashed potatoes, cooked carrots and onions.

From the kitchen of Scott and Mandy McGlinchey, Heaven City Restaurant, Mukwanago, WI.

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All Day Roast
3 lb. Wisconsin Pasturelands Black Angus chuck roast or other roast
1 pkg. Lipton Garlic & Herb or Onion Soup Mix
2 tbsp. Worcestershire
1 can cream of mushroom soup
Seasonings

Place roast in center of large piece of foil. Season as desired. Pour soup over roast, worcestershire over soup, and dry soup mix over worcestershire. Pull foil up and seal ends and top leaving some space around roast. Place in pan and bake at 250° for 8 - 10 hours.

From the kitchen of Donna Lottes, Madison, WI

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Baked Rolled Steak
1Wisconsin Pasturelands Large Black Angus round steak, tenderized
Several pieces of bacon
Prepared mustard
1 can cream of mushroom soup
1 pkg. onion soup mix

Cover steak with a thin layer of mustard. Place strips of bacon lengthwise on round steak. Roll steak in direction of bacon strips and attach with toothpicks or tie. Place, fold side down, on a large strip of foil (in center). Over top, spread mushroom soup and dry onion soup. Cover top with foil and seal ends. Place in pan and bake at 325° for 3 hours.

From the kitchen of Kim Cates, Cates Family Farms.

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Baked Round Steak
2 lbs. Black Angus round steak
1/2 clove garlic
3 tbsp. vegetable oil
1 (6 oz) can tomato paste
1/2 tsp. salt
1 small bay leaf
1/4 tsp. thyme
1/4 tsp. sugar
1 green pepper, cut in rings
salt and pepper
1/4 cup flour
1 1/2 cup water
1/8 tsp. pepper
1 large onion, sliced

Cut steak into serving pieces, trim fat. Rub with garlic, sprinkle with salt and pepper. Pound flour into steak. Heat oil in large skillet, brown steak on both sides. Remove steak and place in casserole. Pour off fat from skillet. Mix tomato paste, water and seasonings; heat in same skillet. Arrange onion and green pepper over meat in casserole. Pour tomato mixture over all. Cover tightly with lid or aluminum foil. Bake at 350° for 2 hours, or until meat is fork tender. It can also be cooked in a crockpot for about 7-8 hours.

From the kitchen of Kim Cates, Cates Family Farms.

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Steak Marinade for Grilling
1 cup dry red wine
1 cup chopped onion
3/4 cup soy sauce
1/4 cup olive oil
2 lg. garlic cloves, chopped
1 1/2 tsp. dry mustard
1 1/2 tsp ground ginger
6 lg bell peppers, cut into strips

Marinade 3-6 hours; cover and refrigerate.

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Bar-b-que Sauce for Grilling, Shredded Beef, Sloppy Joes and Beef Brisket
1 cup ketchup
1/4 cup vinegar
1 tbsp. worcesterchire sauce
1/4 cup brown sugar
2 tsp. yellow mustard
1/4 tsp. chili powder
1 clove garlic, chopped (or 1/2 tsp garlic salt)
1/2 tsp seasoning salt
1/4 tsp pepper
1 cup finely chopped onion (optional)
(may double recipe for brisket and shredded beef)

Shredded Beef
Put chuck roast in raosting pan, cover with water, roast at 325° for 3 hours. Shred beef, add sauce (and water if necessary).

Sloppy Joes
Brown ground beef, add sauce.

Brisket
Put brisket in pan, put 1/2 sauce on top, cover. Roast at 325° for 3 hours. Slice thin, add sauce.

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Lamb Stew with Polenta
2 medium yellow onions, peeled and finely chopped
6 cloves garlic, peeled and finally chopped
2 tbsp. Extra-virgin olive oil
6 lbs. Wisconsin Pasturelands Lamb stew meat
2 28-oz. Cans whole Italian tomatoes
3 bay leaves
Salt and freshly ground black pepper
3 lbs. Fresh green beans, trimmed and blanched

Polenta:
1 2/3 cups polenta or coarse-grained yellow cornmeal
Salt
4 tbsp. Butter
Freshly ground black pepper

1) Preheat oven to 325°. Cook onions and garlic in oil in a medium skillet over medium-low heat until soft, about 15 minutes.

2) Place lamb stew in a roasting pan. Add onion mixture, tomatoes, and bay leaves. Season with salt and pepper. Cover with aluminum foil and cook for 2 hours. Remove from oven, add green beans, stirring to incorporate, re-cover, then return to oven for 1 hour or more.

3) About 45 minutes before the lamb stew is done make the polenta.

4) Remove stew from oven, uncover, discard bay leaves, and season to taste with salt and pepper. Serve stew spooned over polenta.

Polenta:
Combine cornmeal and 7 cups cold salted water in a large pot. (Adding cornmeal to cold water keeps polenta lump-free.) Bring to a boil over medium-high heat. Reduce heat to low and cook, stirring constantly with a wooded spoon, until polenta pulls away from the sides of the pot, 30-40 minutes. Add butter and sir until melted. Season to taste with salt and pepper.

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Roast Lamb with Potatoes
1-2 heads garlic (about 18 cloves), separated into cloves and peeled
3 tbsp. dried oregano
3 tbsp. dried rosemary
3/4 cup extra-virgin olive oil
2 cups fresh lemon juice
3 1/4 cups red wine
Salt and freshly ground black pepper
1 8-lb. Wisconsin Pasturelands leg of lamb, bone in, trimmed of excess fat
6 lbs. Russet potatoes, peeled and cut lengthwise into sixths

1) Finely chop 8 cloves garlic and place in a pan large enough to hold lamb. Add 2 tbsp. oregano, 2 tbsp. rosemary, 6 tbsp. oil, 1 cup lemon juice, wine, and salt and pepper to taste. Mix thoroughly. Place lamb in marinade, turning to coat well on all sides, then cover and refrigerate overnight.

2) Crush 6 cloves garlic and remaining 1 tbsp. oregano and 1 tbsp. rosemary together with a mortar and pestle (or mince them finely together). Season to taste with salt and peeper.

3) Preheat oven to 375°. Remove lamb from marinade, discard marinade, and pierce lamb in 8-10 places with a paring knife. Rub garlic-herb mixture over lamb, pressing it into incisions with your fingers, then coat surface of lamb with about 3 tsp. oil.

4) Mix remaining 3 tbsp. oil and remaining 1 cup lemon juice together in a bowl. Crush remaining 4 cloves of garlic, place in a large roasting pan, and add potatoes. Place lamb on top of potatoes. Roast, frequently basting lamb with lemon mixture, and occasionally turning potatoes and basting them with pan juices, for 1 hour and 45 minutes for well done. Turn off oven. Remove lamb and allow it to rest for about 10 minutes, keeping potatoes warm in oven until you are ready to carve and serve lamb.

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Bubba's Fried Chicken
1 4 lb Wisconsin Pasturelands Chicken rinsed and cut into 8 pieces 1 quart buttermilk
3 cups flour
2 tsp. paprika
1 tsp. cayenne
Salt and freshly ground black pepper
Peanut oil

1) Arrange chicken pieces in a single layer in a non-reactive pan. Pour buttermilk over chicken, then cover and refrigerate for at least two hours, or as long as overnight.

2) Combine flour and paprika, cayenne, 2 tsp. salt, and 1 tsp. pepper in a large plastic bag and shake to mix thoroughly. Shake chicken pieces one at a time with seasoned flour in bag until well coated

3) Pour peanut oil into a large cast-iron skillet to a depth of 3/4". Heat oil over medium-high heat until very hot but not smoking, and add chicken, largest pieces first, skin side down. (Work in batches if your skillet won't hold all the pieces at the same time.) Reduce heat to medium and cook, turning once, until chicken is golden brown and crispy, 12-15 minutes per side. Drain chicken on paper towels and season to taste with salt and pepper.

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Tuto-Man's Chicken with Teriyaki Sauce
1 4 lb Wisconsin Pasturelands whole chicken
3/4 cup teriyaki sauce (recipe fallows)
2 scallions, green parts only, sliced into large pieces

Teriyaki Sauce:
1 cup shoyu (Japanese soy sauce)
1 cup sugar
1 3" piece fresh ginger, peeled and sliced
4 cloves garlic, crushed and peeled
2 tbsp. bourbon

1) Preheat oven to 375°. Rinse chicken and pat dry with paper towels. Tuck wings under back and tie legs together with kitchen string. With a pastry brush, coat chicken inside and out with teriyaki sauce.

2) Put chicken in a roasting pan and roast for about 1 hour, basting every 15 minutes. If you want a darker colored bird, baste more frequently.) Chicken is done when juices from leg, when pierced with a knife run clear. Allow chicken to rest 20 minutes before carving. Garnish with scallions and spoon a small amount of teriyaki sauce over bird.

Teriyaki Sauce: Stir together Shoyu and sugar in a small sauce pan over low heat until sugar dissolves, about 2 minutes. Add ginger, garlic, and bourbon and simmer for about 30 minutes. Remove and discard ginger and garlic. Sauce will keep in a sealed container in the refrigerator for at least a month. Makes about 1 1/2 cups.

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Roast Chicken
1 4 lb. Wisconsin Pasturelands chicken
1 lemon, halved
Fresh rosemary sprigs
Fresh thyme sprigs
2 cloves garlic, crushed and peeled
4 tbsp. butter, softened
Salt and freshly ground black pepper
4 small red onions, halved
8 small potatoes, halved
4 medium carrots, peeled
4 medium parsnips, peeled
Extra-virgin olive oil

1) Preheat oven to 450°. Rinse chicken then pat dry with towels. Put chicken in a large cast-iron skillet or roasting pan, then squeeze lemon over juice. Put squeezed lemon halves, several sprigs each of rosemary and thyme, and garlic into cavity of the bird. Tie legs together with kitchen string, then rub butter all over chicken. Season liberally with salt and pepper.

2) Arrange onions, potatoes, carrots, and parsnips around chicken and vegetables with pan juices. Reduce temperature to 375° and continue to roast, basting occasionally, until skin is crisp and golden, about 45 minutes more.

3) Turn off heat and allow chicken to rest in the oven with the oven door ajar, for about 15 minutes before carving. Garnish with additional fresh rosemary and thyme sprigs, if you like.

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