Ontario Meat & Poultry
Classic Comfort Food
Veal Ragout This veal ragout is sure to warm you up on a cold winter’s night. Tender Ontario veal is infused with sweet vegetables and savoury herbs, filling your kitchen with mouth-watering aromas. Ingredients: 1/4 cup (50 mL) 3/4 tsp (4 mL) 1 lb (500 g) 3 tbsp (45 mL) 2 tbsp (30 mL) 1 cup (250 mL) 2 cups (500 mL)
all-purpose flour each salt and pepper cubed Ontario veal vegetable oil, divided butter, divided each finely chopped onion, carrot and celery
stemmed and quartered mushrooms 1 1/2 cups (375 mL) tomato paste 2 tsp (10 mL) finely chopped rosemary leaves 2 cloves garlic, minced 2 1/2 cups (625 mL) sodium-reduced chicken broth 2 cups (500 mL) red wine 5 bay leaves 2 tbsp (30 mL) balsamic vinegar 6 cups (1.5 L) cooked egg noodles 1 baguette, torn into chunks
Preheat oven to 325°F (160°C). Combine flour with salt and pepper in a zip-top bag. Add veal and shake until well coated; discard excess flour mixture. Heat half the oil in an oven-proof Dutch oven, set over medium-high heat. In batches, brown veal on all sides (adding additional oil as needed). Transfer to a plate and tent with foil. Add 1 tbsp (15 mL) butter, onion, carrots, celery and mushrooms to the Dutch oven; cook for 5 min. or until tender. Add tomato paste, rosemary and garlic; cook, stirring, for 1 min. Pour in chicken broth, wine and bay leaves, scraping up any browned bits; bring to a boil. Return veal with any accumulated juices; cover Dutch oven with a tight fitting lid or foil. Place in the oven and bake for 60 to 70 min. or until veal is very tender and breaks apart easily with a fork. Stir in remaining butter and vinegar. Season to taste with salt and pepper; discard bay leaves. Serve veal ragout over cooked noodles with bread on the side. Makes 6 servings.
Classic Chicken Pot Pie
This chicken pot pie is the perfect comfort food. Chunks of Ontario chicken and vegetables make this pie a hearty and complete meal. Ingredients: 3/4 lb (375 g) 1/4 cup (50 mL) 1/4 cup (50 mL) 1 1/2 cups (375 mL) 1 1/2 cups (375 mL) 1/2 tsp (2 mL) pinch 3/4 cups (175 mL) 3 cups (750 mL) 3 cups (750 mL) 1
Preheat oven to 425째F (220째C). puff pastry, thawed butter all-purpose flour sodium-reduced chicken broth 35% whipping cream salt cayenne pepper shredded smoked Gruyere or mozzarella cheese shredded or chopped roasted Ontario chicken frozen mixed vegetables, such as peas, corn and carrots, thawed egg, beaten
Roll puff pastry to 1/4-inch (5 mm) thick. Cut into equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to a rimmed baking sheet; bake for 10 min. or until puffed and lightly golden. Reserve. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, for 2 min. or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. reduce heat and simmer, stirring often, for 5 min. or until thickened. Remove from heat; stir in cheese, a little at a time, until melted. Stir in chicken and vegetables. Divide mixture evenly between the casseroles. Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 min. or until pastry is very golden and filling is heated through. Makes 6 servings.
Beef Tortilla Pie
Layers of seasoned lean, ground Ontario beef, fresh salsa and nutrient-rich black beans form a festive pie the whole family can enjoy. Ingredients: 1 lb ( 500 g) 1 cup (250 mL) 1 cup (20 mL) 1/2 cup (125 mL) 1/2 cup (125 mL) 4 2 cups (500 mL)
extra lean, ground Ontario beef salsa canned black beans, rinsed and drained sliced green onion frozen corn 10-inch (25 cm) tortillas shredded Monterey Jack cheese
Preheat oven to 350째F (180째C). In a large non-stick skillet, over medium-high heat, cook beef, breaking up into small pieces, until no pink remains (about 5 min). Drain off any fat. Stir in salsa, beans, green onion and corn. Set aside.
In a lightly greased 10-inch (25 cm) spring-form pan arrange 1 tortilla. Spread 1/3 of the beef mixture evenly over top and sprinkle with 1/4 cup (50 mL) of the cheese. Repeat layers twice. Top with remaining tortilla and sprinkle with remaining cheese. Can be made up to this point one day ahead. Bake until cheese is bubbling, golden and heated through, (about 15 min). Let sit for 10 min. before removing outer ring and slicing into wedges. Serve topped with your choice of garnishes*. Makes 6 servings. *Garnish with shredded lettuce, chopped tomatoes, chopped avocado, sour cream, sliced jalapenos and cilantro.
Smoked Sausage Minestrone
This rustic and hearty soup gets its flavour boost from the addition of smoked Ontario sausage. This classic Minestrone is a healthy meal option brimming with vegetables and pasta. Ingredients: 2 tbsp (25 mL) 1/2 lb (225 g) 1 1 2 1 1/4 1 tsp (5 mL) 1/2 tsp (2 mL) 2 1 6 cups 1 1 cup (250 mL)
olive oil, divided smoked Ontario sausage, sliced onion, chopped leek, trimmed and sliced (white and light green part only) carrots, chopped zucchini, halved lengthwise and sliced small savoy cabbage, shredded dried rosemary each salt, fresh cracked pepper bay leaves 28 oz (828 mL) can diced tomatoes, with juices water (approx) 19 oz (562 mL) can kidney beans, rinsed and well-drained dried elbow macaroni
In large Dutch oven, heat half of the oil over medium-high heat. Brown sausage pieces. Transfer to plate. Add onions, leeks, and carrots with remaining oil and cook until onion is translucent and golden, about 8 min. Stir in zucchini, cabbage, rosemary, salt, pepper and bay leaves. Cook one minute. Add diced tomatoes with their juices, scraping any brown bits from the bottom of the pan. Pour in water, adding extra if required, to cover vegetables. Bring to boil, reduce heat to maintain simmer and cover for 15 min. Stir in reserved sausage, kidney beans and pasta and continue to cook until pasta is tender, about 12 to 15 min. Serve in warmed soup bowls garnished with fresh shaved Parmesan, a drizzle of olive oil and fresh chopped parsley. Makes 6 to 8 servings.
Braised Chicken Thighs
In this simplified version of coq au vin, Ontario chicken slowly simmers with mushrooms in a red wine sauce that infuses its flavours until the meat falls off the bone. Serve with a side salad or over rice. Ingredients: 8 1 tbsp (15 mL) 1 cup (250 mL) 1 cup (250 mL) 1 tsp (5 mL) 1/2 tsp (2 mL) 1 1 tbsp (15 mL) 1 cup (250 mL) 1 cup (250 mL) 2 tbsp (30 mL)
skinless Ontario chicken thighs (or 4 boneless, skinless breast) butter button mushrooms sliced onion chopped fresh thyme each, salt and fresh cracked pepper bay leaf tomato paste dry red wine chicken broth chopped fresh parsley
In a shallow Dutch oven or heavy skillet, heat butter over medium-high heat; brown chicken, in batches, about 10 min. Transfer to plate.
Add mushrooms and half of the onions to pan; fry over medium-high heat until mushrooms are browned, about 5 min. Transfer to plate. Add remaining onions, thyme, salt, pepper and bay leaf to pan, cook until onions are softened, about 6 min. Stir in tomato paste and cook one minute. Add wine and broth and bring to boil over medium-high heat, scraping any brown bits from the bottom of the pan. Return chicken and any accumulated juices back to the pan. Reduce heat to maintain a gentle simmer; cover and cook for 20 min. Return mushroom onion mixture back to pan, continue to cook, covered, until sauce thickens slightly and chicken is cooked through, about 25 min. Discard bay leaf and sprinkle with fresh chopped parsley. Makes 4 servings. *Note: If you do not have dry red wine, substitute with cider vinegar. For a slow cooker, adjust setting to medium-heat and simmer for six hours.
This rich and robust ragu is simple to make and easy on the budget. Pair with a fresh salad drizzled with olive oil and balsamic vinegar and a slice of warm crusty bread for a hearty meal. Ingredients: 1 tbsp (15 mL) 1 tbsp (15 mL) 1 1/2 1 1 lb (500 g) 1/4 lb (125 g) 1/2 tsp (2 mL) 1/2 cup ( 125 mL) 1 1 cup (250 mL) 1/2 cup (125 mL)
butter extra virgin olive oil small onion, minced medium carrot, finely diced medium celery rib, finely diced lean, ground Ontario veal thickly sliced Ontario prosciutto, finely diced each, salt and course cracked black pepper dry white wine can (28 oz/769 mL) Italian plum tomatoes chicken broth hot milk
In a large heavy skillet on medium heat, add butter and oil. Add onion, carrot and celery and cook, stirring occasionally, until tender and golden, about 7 min. Increase the temperature to high and add veal, prosciutto, salt and pepper. Cook, stirring to break up the veal with a wooden spoon, until the veal is brown and no pink remains, about 5 min. Add wine and cook, stirring until itâ€™s almost reduced. Add tomatoes and broth, breaking up the tomatoes with a spoon. As soon as the liquid comes to a boil, reduce heat to low and gently simmer for 2 hours. Add milk and simmer for 30 min. If sauce becomes too thick, cover with lid. Toss with your favourite pasta. Makes 8 servings. *Note: Substitute an additional 1/2 cup of chicken broth if you do not wish to use wine.
Thai Beef Curry
This Into easy-to-make one pot meal features tender, marinated strips of Ontario beef, fresh red pepper and an authentic light red curry sauce. Serve over steamed rice with a side of fresh mango salad. Ingredients: Ingredients: 1 lb (500 g)
Ontario flank steak, cut on bias across the grain into strips 2 tbsp (30 mL) red curry paste, divided 1 tsp (5 mL) cornstarch 1 tbsp (15 mL) water 1/2 tsp (2 mL) each, salt and fresh cracked pepper 1 tbsp (15 mL) vegetable or canola oil 1/2 red onion, chopped 1 tbsp (15 mL) minced fresh gingerroot 1 clove garlic, minced 1 cup (250 mL) coconut milk 1 cup (250 mL) beef stock 1 cup (250 mL) broccoli florets 1 cup (250 mL) red pepper chunks 1 cup (250 mL) sugar snap peas 1/4 cup (50 mL) chopped cilantro
In bowl, combine steak, 1 tbsp (15 mL) curry paste, cornstarch, water, salt and pepper, stirring to completely coat steak; let sit while slicing vegetables. In large, deep, non-stick skillet heat oil over high heat. Add beef and cook just until browned on the outside. Transfer to plate. Add onion to pan and cook until tender, about 5 min. Stir in ginger, garlic and remaining curry paste and cook one minute. Stir in coconut milk and beef stock and bring to boil, about 5 min. Add broccoli, red pepper and sugar snap peas. Cover, reduce heat to maintain a simmer and let cook until vegetables are tender crisp, about 10 min.; return beef to pan and stir in cilantro. Let sit 5 min. before serving over steamed rice. Makes 4 servings.
This rustic dish from the South of France is a hearty meal-in-one. The flavours stew and marry underneath a deliciously crispy crust of breadcrumbs and Parmesan cheese. Ingredients: 5 3 lb (1.5 kg) 1/2 tsp (2 mL) 2 cups (500 mL) 1 cup (250 mL) 1 cup (250 mL) 4 1 tbsp (15 mL) 2 2 cups (500 mL) 1 2 tbsp (30 mL) 1/2 cup (125 mL) 1 2 cups (500 mL) 1/2 cup (125 mL) 2 tbsp (30 mL) 1/4 cup (50 mL)
Preheat oven to 350°F (180°C). slices of Ontario bacon, coarsely chopped Ontario lamb shoulder, trimmed and cut into bite-sized pieces each, salt and pepper chopped onion chopped celery chopped, peeled carrots cloves garlic, minced fresh thyme leaves bay leaves chicken broth 14 oz (425 g) can diced tomatoes tomato paste dry white wine 19 oz (540 g) can white beans, drained and rinsed fresh breadcrumbs freshly grated Parmesan cheese olive oil fresh chopped parsley
In a heavy large ovenproof pot, cook bacon over medium heat until crisp, about 8 min. Using slotted spoon, transfer bacon to a large bowl. Discard all but 2 tbsp (30 mL) of drippings from pot. Increase heat to medium-high. Season lamb with salt and pepper. Working in batches, add lamb and cook until brown, about 6 min. per batch. Using slotted spoon, transfer lamb to bowl with bacon. Add onions, celery and carrots to same pot. Sauté until vegetables are tender, about 5 min. Add garlic and thyme; sauté 1 min. Mix in bay leaves, broth, tomatoes with juices, tomato paste and wine; bring to boil. Stir in meats from bowl and add beans. Return to boil. Cover pot and transfer to oven; bake in the centre of the oven until lamb is tender, about 1 hour. Remove bay leaves. In a small bowl, combine breadcrumbs, Parmesan and oil. Sprinkle crumb mixture over cassoulet. Bake, uncovered, until lamb and beans are very tender and topping is golden and crisp, about 45 min. Garnish with parsley. Makes 8 servings.
Back Bacon & Mushroom Frittata
There will be a race to the table when the mouth-watering sizzle of Ontario back bacon and the aroma of roasted onions, potatoes and rosemary fills your home. This easy and flavourful family frittata is a one-skillet meal that is ready in approximately 30 minutes. Ingredients: 1 lb (454g) 1/2 2 tbsp (25 mL) 1/2 tsp (2 mL) 1 tsp (5 mL) 2 cups (500 ml) 2 cups (500 mL) 12 1/2 cup (125 mL) 1 cup (250 mL) 1/4 cup (50 mL)
Preheat oven to 425째F (225째C). mini potatoes, quartered red onion, sliced olive oil each, salt and fresh cracked pepper dried rosemary cremini mushrooms, quartered chopped Ontario back bacon eggs milk shredded old cheddar fresh chopped parsley
In large ovenproof skillet, toss potatoes and onions with olive oil, salt, pepper and rosemary. Transfer to skillet and roast in oven, stirring occasionally, until potatoes are golden and tender, about 15 min. Transfer skillet to stovetop, over medium high heat and add mushrooms and bacon, stirring often until mushrooms are golden and bacon is cooked through, about 2 min. In bowl, whisk eggs and milk until well blended. Pour over bacon mixture in skillet. Move mixture around with spatula and when eggs are almost completely set, sprinkle with cheese and return pan to oven. Bake until egg is puffed and cheese is melted and bubbling, about 10 min. Let sit for 5 min. Sprinkle with parsley and slice into wedges. Makes 8 servings.
Great as a sandwich, over spaghetti or on its own with an arugula salad, this dinnertime classic is sure to please even the tiniest of tastebuds. The Parmesan coating adds a flavourful crunch to Ontario turkey cutlets and melds nicely with your favourite tomato sauce and fresh melted mozzarella.
Ingredients: 1/2 cup (125 mL) 1/2 cup (125 mL) 1 lb (500 g) 1/2 tsp (2 mL) 1 1 tbsp (15 mL) 2 cups (500 mL) 3 oz (75 g)
Italian bread crumbs grated Parmesan cheese Ontario turkey cutlets each, salt and fresh cracked pepper egg, lightly beaten olive oil, divided warm tomato sauce fresh mozzarella cheese, sliced
Preheat broiler to high. In shallow bowl or pie plate, combine bread crumbs and Parmesan. Season turkey with salt and pepper. Dip turkey in egg and dredge in crumb mixture to coat both sides completely.
In a large non-stick skillet, heat half of the oil over mediumhigh heat. In batches, cook turkey on both sides until crisp and golden and cooked through, about 3 min. per side. Transfer to paper towel-lined plate. Repeat with remaining oil and turkey. Spread tomato sauce into the bottom of a 9x13-inch baking dish. Arrange turkey in single layer over top of sauce (they will overlap slightly). Top each with a slice of mozzarella. Arrange dish about 4-inches (10 cm) from broiler. Broil until sauce is hot and cheese is browned, melted and bubbling, about 6 min. Serve immediately over cooked pasta, with a side salad or on a warmed ciabatta bun. Makes 4 servings.
Mediterranean Shepherd’s Pie
A simple twist on a classic, this shepherd’s pie combines the delicate flavour of Ontario lamb with savoury Kalamata olives, dense, crumbly polenta and Parmesan.
Ingredients: 1 tbsp (15 mL) 2 3 lb (1.5 kg) 1/2 tsp (2 mL) 1/2 tsp (2 mL) 3 2 tbsp (30 mL) 1/2 cup (125 mL) 1/2 cup (125 mL) 1
Preheat oven to 375°F (190°C).
1 1/2 cup (125 mL) 1/4 cup (50 mL)
olive oil medium onions, chopped ground Ontario lamb salt cracked black pepper cloves garlic, minced tomato paste red wine chicken broth can (28 oz/796 mL) diced tomatoes sprig fresh rosemary chopped Kalamata olives chopped fresh parsley
Polenta: 3 cups (750 mL) 2 cups (500 mL) 3 cups (750 mL) 1 tsp (5 mL) 1 cup (250 mL) 2 tbsp (25 mL)
water ground polenta cold milk salt freshly grated Parmesan butter
In large, deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, about 10 min. Add lamb and cook until browned and no pink remains, about 10 min. Drain any fat; season with salt and pepper. Add garlic and tomato paste and cook for 1 min. Add wine and simmer until it reduces by half. Add broth, tomatoes and rosemary. Adjust heat to maintain a simmer, stirring occasionally until the sauce thickens and coats the meat, about 15 min. Remove from heat. Stir in olives and parsley. Meanwhile, in large saucepan over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 min. Reduce heat to medium and cook until the polenta begins to bubble and pop, about 10 min. Reduce heat to low, stir in Parmesan and butter, continuing to stir until the polenta pulls away from the sides of the pan, about 10 min. To assemble: Spread lamb filling into a 9x13-inch (3 L) baking dish. Drop large spoonfuls of polenta evenly over the surface of the lamb and gently spread to get an even layer. Bake 30 to 40 min. until the polenta is golden and filling is bubbling around the edges. Let cool 10 min. before serving. Makes 10 to 12 servings.
This delicious weeknight dinner is ready in less than 40 minutes and features tender, Ontario goat loin simmered in a tomato-based curry. It is mild enough for the little ones, and can be customized to your desired level of heat. Serve with fresh Naan bread and steamed basmati rice. Ingredients: 1 tbsp (15 mL) 1 lb (500 g)
oil or ghee Ontario goat loin, trimmed and cut into bite-sized pieces 1 large onion, chopped 1 carrot, chopped 2 tbsp (30 mL) mild curry paste 1 28 oz (796 mL) can diced tomatoes 1 cup (250 mL) chicken broth 1 cinnamon stick 1/4 cup (50 mL) chopped fresh cilantro
In a large skillet, heat oil or ghee over medium-high heat. Add goat and brown, about 5 min. Transfer to bowl. In same skillet, cook onions until golden brown, stirring often, about 10 min. Add carrots and curry paste and cook 1 min. Pour in tomatoes, scraping any brown bits from pan. Stir in broth and cinnamon stick and return goat to saucepan. Bring liquid to a simmer, cover and continue simmering for 20 min. until goat is tender and vegetables are cooked through. Sprinkle with cilantro. Serve over steamed basmati rice. Makes 4 servings.
Flat Bread Pizza
Try this simple yet elegant flatbread pizza. Made with Ontario paisanella salami, mushrooms and rich nutty Asiago, and topped with peppery arugula, they will be left wanting more. Ingredients: 1 2 tsp (10 mL) 1/2 cup (125 mL) 8
Preheat oven to 400°F (200°C). 7 oz (200 g) pre-baked flat bread olive oil tomato sauce slices Ontario salami
1/2 cup (125 mL)
sliced fresh mozzarella
1/2 cup (125 mL) 2 tbsp (30 mL) 1/4 tsp (1 mL) 1/2 cup (125 mL)
sliced mushrooms fresh shaved Asiago fresh cracked pepper arugula
Arrange flat bread on rimmed baking sheet. Brush oil lightly over entire bread. Spread sauce over pizza. Top with salami, mozzarella slices and mushrooms. Bake in the center of the oven until cheese is melted and golden, about 15 min. Remove from oven. Sprinkle with Asiago, fresh cracked pepper and arugula. Cut into wedges. Serve immediately. Makes 2 servings. *Note: Fold the pizza in half after topping with arugula and cut in half to make two “sandwiches”.
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