Are you a meat lover looking to try something new and exciting? Look no further! The lion diet, also known as the paleo diet, emphasizes whole foods and eliminating grains, dairy, and processed foods. And what better way to stick to this diet than with some delicious and savory lion diet recipes that just happen to feature your favorite cuts of meat.
From classic grilled steak to adventurous dishes like beef heart skewers or lamb kidney skewers, we’ve got you covered with 18 mouth-watering recipes that are sure to satisfy even the most dedicated carnivores. In this article, we’ll explore some of the best and most innovative lion diet recipes out there, each one a perfect blend of flavor, texture, and nutritional goodness.
Grilled Ribeye Steak with Herb Butter
Grilled Ribeye Steak with Herb Butter: Elevate your steak game with this flavorful combination of a perfectly grilled ribeye and a compound butter infused with fresh herbs.
Ingredients:
– 1 (1.5-2 pound) ribeye steak
– 1/4 cup herb butter (recipe below)
– Salt and pepper, to taste
Herb Butter:
– 1/2 cup softened unsalted butter
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 1 tablespoon lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season the steak with salt and pepper.
3. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
4. Remove the steak from the grill and let it rest for 5 minutes.
5. Spread the herb butter on top of the steak and serve.
Cooking Time: 10-12 minutes total
Pan-Seared Beef Liver with Onions
Elevate your dinner game with this simple yet flavorful recipe that showcases the richness of beef liver paired with caramelized onions. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 1 pound beef liver, sliced into thin strips
– 2 medium onions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: thyme or rosemary sprigs for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef liver strips and cook for 2-3 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
3. Reduce heat to medium and add the butter to the same skillet.
4. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized and golden brown.
5. Return the beef liver strips to the skillet with the onions and season with salt and pepper to taste.
6. Serve hot, garnished with thyme or rosemary if desired.
Cooking Time: 30-35 minutes
Slow-Cooked Beef Shank in Bone Broth
Transform tough beef shank into tender, fall-apart meat by slow-cooking it in a rich bone broth. This hearty dish is perfect for a comforting meal or as a base for soups and stews.
Ingredients:
– 1 beef shank (about 2 lbs)
– 4 cups beef bone broth
– 1 onion, quartered
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat your slow cooker to low.
2. Season the beef shank with salt and pepper.
3. Add the beef shank, onion, garlic, carrot, celery, and thyme to the slow cooker.
4. Pour in the bone broth, making sure the beef is covered.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Remove the beef from the slow cooker and shred it with two forks.
7. Strain the broth and discard any solids.
8. Serve the shredded beef in the bone broth, garnished with fresh herbs if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Roasted Lamb Chops with Rosemary
Experience the rich flavors of lamb paired with the herbaceousness of rosemary, perfect for a special occasion or everyday dinner. This recipe yields tender and aromatic lamb chops with a crispy exterior.
Ingredients:
– 4 lamb chops (1 1/2 pounds)
– 2 sprigs fresh rosemary
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together rosemary, garlic, salt, and pepper.
3. Brush both sides of the lamb chops with olive oil.
4. Sprinkle the rosemary mixture evenly over the lamb chops.
5. Place the lamb chops on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Cooking Time: 40-50 minutes
Beef Heart Skewers with Garlic Marinade
Beef heart is a nutrient-rich and tender cut of meat that’s perfect for grilling. This recipe adds an aromatic garlic marinade to bring out the best in this unique ingredient.
Ingredients:
– 1 beef heart, trimmed and cut into 1-inch cubes
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
2. Add the beef heart cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill to medium-high heat. Thread marinated beef heart onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until cooked to desired level of doneness.
5. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Bacon-Wrapped Venison Tenderloin
A flavorful and tender twist on classic venison tenderloin, this recipe wraps the lean game meat in crispy bacon for a rich and savory dish.
Ingredients:
– 1 (6-8 oz) venison tenderloin
– 6 slices of thick-cut bacon
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the venison tenderloin with salt and pepper.
3. Wrap each slice of bacon around the tenderloin, securing with toothpicks if needed.
4. Place the bacon-wrapped venison on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the venison and sprinkle with thyme leaves (if using).
6. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 20-25 minutes
Pan-Fried Pork Belly with Crackling
Savor the rich flavors of slow-cooked pork belly, crispy crackling and tender meat in this simple recipe.
Ingredients:
– 2 kg pork belly, skin on
– 2 tbsp brown sugar
– 1 tsp salt
– 1/4 cup white vinegar
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 200°C (400°F).
2. Score the pork belly skin in a diamond pattern.
3. In a small bowl, mix brown sugar, salt and vinegar. Rub mixture all over the pork belly, making sure to get some under the skin as well.
4. Heat oil in a large skillet or wok over medium-high heat. Sear the pork belly for 2-3 minutes on each side, until crispy crackling forms.
5. Transfer the skillet to the preheated oven and cook for 1 hour and 30 minutes, or until the meat is tender and the crackling golden brown.
Cooking Time: Approximately 2 hours
Beef Tongue Tacos with Cilantro
This recipe brings a unique twist to traditional tacos by using tender and flavorful beef tongue, paired with the freshness of cilantro. With its rich history in Mexican cuisine, beef tongue is a must-try for any adventurous foodie.
Ingredients:
– 1 pound beef tongue
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Chopped cilantro for garnish
– Sliced radishes, lime wedges, and sour cream (optional)
Instructions:
1. In a large pot, cover the beef tongue with water and bring to a boil.
2. Reduce heat and simmer for 2-3 hours, or until tender when pierced with a fork.
3. Remove tongue from pot and let cool.
4. Slice into thin strips and season with lime juice, garlic, cumin, paprika, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing beef tongue slices onto tortillas and topping with cilantro.
7. Serve with radishes, lime wedges, and sour cream if desired.
Cooking Time: 2-3 hours
Seared Duck Breast with Crispy Skin
This recipe showcases the perfect balance of tender duck breast and crispy skin, making it a standout dish for any occasion. With just a few simple steps, you can achieve this restaurant-quality result at home.
Ingredients:
– 4 duck breasts (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the duck breasts and pat dry with paper towels.
3. Season both sides of the duck breasts with salt, black pepper, and garlic powder.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the duck breasts for 2-3 minutes on each side, or until a nice crust forms.
5. Transfer the skillet to the preheated oven and cook for an additional 8-10 minutes, or until the duck reaches your desired level of doneness.
6. Remove from the oven and let rest for 2-3 minutes before slicing.
Cooking Time: 15-18 minutes
Beef Bone Marrow with Sea Salt
Experience the rich flavor of beef bone marrow elevated by a touch of sea salt. This simple yet indulgent recipe is perfect for special occasions or cozy nights in.
Ingredients:
– 4-6 beef bone marrow bones (about 1 pound)
– 2 tablespoons sea salt
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the bone marrow bones under cold running water, then pat them dry with paper towels.
3. Place the bones on a baking sheet lined with parchment paper and sprinkle evenly with sea salt.
4. Roast in the preheated oven for 15-20 minutes or until the meat is tender and falls away from the bone.
5. Remove from the oven and let cool slightly.
6. Serve immediately, garnished with chopped fresh parsley or chives if desired.
Cooking Time: 15-20 minutes
Grilled Lamb Kidney Skewers
Grilled Lamb Kidney Skewers: A flavorful and tender twist on traditional skewers, featuring lamb kidneys marinated in a zesty blend of herbs and spices.
Ingredients:
– 4-6 lamb kidneys, cleaned and cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
2. Add the lamb kidney pieces and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread 4-6 kidney pieces onto each skewer, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes per side, or until lamb is cooked through and slightly charred.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 16-20 minutes
Beef Short Ribs Braised in Red Wine
This recipe yields tender and flavorful short ribs with a rich red wine sauce, perfect for a special occasion or a cozy night in.
Ingredients:
– 4 beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add red wine, beef broth, and tomato paste to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return short ribs to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-3 hours or until meat is tender and falls apart easily.
Cooking Time: 2-3 hours
Pan-Seared Bison Steak with Thyme
Elevate your dinner game with this simple yet flavorful recipe that pairs the richness of bison steak with the earthy charm of thyme. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1.5-2 pounds bison steak, preferably ribeye or strip loin
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
– Optional: 1 tablespoon butter
Instructions:
1. Preheat your skillet over medium-high heat (about 4-5 minutes).
2. Pat the bison steak dry with a paper towel, then season with salt and pepper on both sides.
3. Add the olive oil to the preheated skillet, then sear the bison steak for 2-3 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended).
4. Remove the steak from the skillet and let it rest for a few minutes before serving.
5. Garnish with fresh thyme sprigs and serve with optional butter, if desired.
Cooking Time: 8-10 minutes total
Roasted Pork Loin with Garlic Crust
Roasted Pork Loin with Garlic Crust: A flavorful and aromatic main course perfect for a special occasion or everyday dinner.
Ingredients:
– 1 (1-2 pound) pork loin
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons butter, softened
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic and softened butter until well combined.
3. Rub the garlic-butter mixture all over the pork loin, making sure to coat evenly.
4. Place the pork loin on a roasting pan lined with parchment paper or aluminum foil.
5. Roast in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
6. Remove from the oven and let rest for 10-15 minutes before slicing.
7. Sprinkle chopped parsley over the top of the pork loin and serve.
Cooking Time: Approximately 45-60 minutes for a 1-2 pound pork loin.
Beef Tripe Stew with Bone Broth
This rich and flavorful stew is a perfect comfort food for a chilly day. The slow-cooked beef tripe and bone broth create a tender and nutritious meal that’s easy to make.
Ingredients:
– 1 pound beef tripe, cleaned and cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 4 cups bone broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion, garlic, carrot, and celery and cook until the vegetables are tender, about 5 minutes.
3. Add the beef tripe and cook until browned on all sides, about 5-7 minutes.
4. Pour in the bone broth and add the thyme. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the tripe is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour
Lamb Liver Pâté with Herbs
Lamb Liver Pâté with Herbs: A rich and flavorful spread perfect for crackers, toast, or as a dip for veggies.
Ingredients:
– 1 pound lamb liver, finely chopped
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh chives, chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add lamb liver and cook until browned, about 5 minutes.
4. Stir in parsley, chives, lemon juice, salt, and pepper.
5. Transfer mixture to a baking dish and bake for 15-20 minutes or until liver is cooked through.
6. Let cool, then blend pâté with an immersion blender or regular blender until smooth.
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 35-40 minutes
Grilled Oxtail with Chimichurri
This recipe combines the tender, fall-off-the-bone texture of grilled oxtail with the bright, herby flavors of a classic Argentinian chimichurri sauce. Perfect for a summer BBQ or special occasion dinner.
Ingredients:
– 1 lb beef oxtail
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 tablespoons red wine vinegar
– 2 tablespoons freshly squeezed lemon juice
– Salt and black pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, parsley, oregano, red wine vinegar, and lemon juice.
3. Season the oxtail with salt and black pepper.
4. Grill the oxtail for 20-25 minutes per side, or until tender and slightly charred.
5. Brush chimichurri sauce on the oxtail during the last 10 minutes of grilling.
6. Let rest for 5 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Beef Sirloin Carpaccio with Olive Oil
Beef Sirloin Carpaccio with Olive Oil Recipe
Summary:
Elevate your appetizer game with this easy-to-make Beef Sirloin Carpaccio recipe, featuring thinly sliced beef sirloin, tangy arugula, and a rich olive oil dressing.
Ingredients:
– 1 pound beef sirloin, sliced into thin strips
– 4 cups arugula
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Slice the beef sirloin into thin strips and place on a plate or cutting board.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
3. Arrange the arugula leaves around the beef slices, leaving a 1-inch border.
4. Drizzle the olive oil dressing over the salad, ensuring each piece of beef is coated.
5. Serve immediately and enjoy!
Cooking Time:
15 minutes ( preparation only)
Summary
Get ready to sink your teeth into these mouth-watering lion diet recipes, perfect for carnivores! From classic grilled ribeye steak with herb butter to pan-seared beef liver with onions and slow-cooked beef shank in bone broth, there’s something for every meat lover. Try your hand at roasted lamb chops with rosemary or bacon-wrapped venison tenderloin. For a taste of the wild, go for seared duck breast with crispy skin or grilled oxtail with chimichurri. Whether you’re looking for a hearty beef short ribs braise or a delicate beef carpaccio, these recipes are sure to satisfy your cravings.
