10 Carnivore Dinner Ideas for Easy Meal Prep

1. Why Variety Matters in Carnivore Dinners 

Variety is essential in a carnivore diet. Relying only on one type of food, such as meat, in animal-based nutrition can be boring and lead to nutrient deficiencies. Meat-centric meals in a carnivore diet with variety ensure a sufficient supply of nutrients, including essential vitamins and minerals. Other diets, such as paleo include both plant and animal foods but avoid processed foods. However, the carnivore is restricted to only meat and animal products. 

In a carnivore diet, consuming the same type of food and sticking with it longer is challenging, leading to boredom. Adding variety to a diet can boost mineral and vitamin content. Variety also reduces diet fatigue and helps people follow it for longer. For example, rotating protein sources such as ruminants, poultry, and seafood are beneficial in covering micronutrient gaps. These are part of the carnivore diet, making the meal appealing and supporting overall health. 

The National Institute of Health conducted research on self-reported health status among 2029 adults consuming a “Carnivore Diet” and concluded with improved overall health, physical and mental well-being, and improved chronic medical conditions by following a carnivore diet.

In a carnivore diet, the smart approach to getting nutrient-dense food is to consume organ meats depending on the organ and animal. Organ meat is highly nutritious and provides more nutrients per gram than muscle meat. To enhance the flavour of meals, people can also cook them in tallow or duck fat for flavour variety. This method helps provide essential nutrients with variety, ensuring overall health while aligning the principles of a carnivore diet.

10 Carnivore Dinner Ideas 

These delicious 10 carnivore dinner ideas can add variety to your meal. These recipes are based on organ vs. muscle meat and require easy cooking methods such as slow cooking and reverse sear.

1. Crispy Pork Belly Bites

Crispy pork belly bites are easy to make with simple ingredients. The cooking method is optional. Depending on your preference, you can roast or air fry the belly bites.

Ingredients: 

• 1 lb. pork belly slices
• 1 tsp salt
• 1/2 tsp pepper (optional) 

Instructions

• Score pork belly slices into bite-sized pieces.
• Season the pieces with salt (and pepper).
• Preheat the air fryer for 3 minutes
• Place the pieces in the air fryer at 390°F for 15 minutes. After 5 minutes, change the side to fry all sides. You can also place your pork belly in a preheated oven at 450°F. Roast it until the skin puffs up and becomes crispy. Crackling skin provides collagen for joint health.
• Remove from the air fryer and enjoy!

2. Beef Liver & Bacon Skewers

Beef liver and bacon skewers are another healthy dinner option. They are delicious and enriched with nutrients, making them suitable for a carnivore diet. 100 grams of beef liver contains 10mg of copper, which also supports iron metabolism.

Ingredients:

• 1 lb Beef liver (cut into smaller chunks)
• 2 tbsp Olive oil
• 2 tbsp Lemon juice 
• Salt and pepper (according to your taste)
• 6-8 slices Bacon 
• Fresh mixed greens (for serving)

Instructions:

• Marinate the beef liver with olive oil, lemon juice, salt, and pepper for 20-30 minutes. You can also soak the liver in salted water to reduce bitterness.
• Prepare the Skewers by cutting the bacon slices into halves or thirds, depending on the size of your skewers. 
• Preheat your grill or grill pan to medium heat. Place the skewers on the grill and cook for about 3-4 minutes per side until tender. 
• The bacon should be crispy and browned, while the liver should still be pink in the centre 
• Serve the skewers with mixed greens for a light and refreshing contrast to the richness of the liver and bacon.

3. Lamb Chops with Bone Marrow Butter

Lamb chops with bone marrow butter are made with high-quality grass-fed lamb chops, which provide deeper flavour and boost omega-3 fatty acids. Grass-fed lamb contains twice as much omega-3 than grain-fed lamb. 

Ingredients:

• Roasted marrow from bones
• Butter
• Garlic
• Herbs, such as parsley or thyme
• Red pepper flakes
• Salt and pepper to taste

Instructions:

• Roast the bone marrow until it's softened for butter.
• Scoop the marrow out of the bone.
• Add the marrow to softened salted butter.
• Mix the two ingredients together.
• Place lamb chops in a cast iron skillet. 
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes
• Season with salt and pepper to taste and whip marrow with salt for a rich topping.

4. Salmon Head Soup

Salmon head soup provides a good source of vitamins, omega-3 fatty acids and protein. It can be consumed in flexible versions of carnivore diet. It adds variety to a carnivore's diet while delivering essential nutrients. The simmering process brings out all the flavours and nutrients from the bones, eyes, and brain tissue. EPA and DHA, omega-3 fatty acids that are good for your heart and brain, are released during the broth process.

Ingredients:

• 1 salmon head, 1 salmon tail or vertebra and simmer it for 4 hours.
• 1 small onion and 1 minced green garlic 
• 1 cup of wakame 
• 1 slice of ginger, about 3 inches with 1 tablespoon of peeled and minced ginger
• 1/4 cup mirin (or substitute coconut vinegar)
• 1/4 cup coconut amino or tamari 
• 3 spiral zucchini 
• chopped onions and chilies to serve

Instructions

• Add fish heads, vertebrae, and any other body parts of salmon to a slow cooker with ginger slices. Add water and cook on high flame for 1.5 to 2 hours.
• Put the meat and water into a stock pot after straining the broth.
• In the pot, also add onions, wakame, mirin, tamari, and chopped ginger.
• Heat the soup gently but do not boil it. Cook it for twenty minutes.
• Add spirals zucchini to the soup while heating. 
• After adding the spiral zucchini to the soup, cook for another 10 to 15 minutes, or until the zucchini are tender.
• Server soup into bowls and garnish with chives and chillies!

5. Reverse-sear ribeye with Salt Crust

Cooking the steak with the reverse-sear method gives it a juicy interior with a delicious crispy crust. It is achieved by slow-cooking the steak at 250°F and searing it in ghee.

Ingredients:

• 1-pound steak strips
• 2 tbsp olive oil
• 4 garlic cloves
• 1 peeled shallot
• 12-14 sprigs fresh thyme
• 4 tbsp unsalted butter
• salt and ground pepper to taste

Instructions:

• Start by patting the steak on all sides with a paper towel. 
• Season the steak on all sides with coarse salt and cracked pepper.
• Put it on a rack over a sheet tray and refrigerate for 2-24 hours.
• When you're ready to cook it, heat the oven to 200–250°F. Place the steak on the rack over a sheet tray in the middle of the oven and cook for 45 to 60 minutes.
• Take the steak out of the oven and set it to the side. Place the 10" cast iron or carbon steel pan over high heat and add the olive oil. Cook until the oil starts to smoke a little.
• Lower the heat to low to medium and cook the steak for one minute. Then, put the steak in a pan and add the garlic, shallots, thyme, and butter. For extra juiciness, you can also rest the meat in beef tallow.
• Cut it up and serve it with garnishes.

6. Crispy Chicken Thighs (Skin-On)

This recipe for Carnivore chicken thighs is one of the simplest because it only needs one thing: chicken thighs, butter, and salt. For extra crispiness, you can also air-dry the skin overnight. Chicken thighs are also more affordable than chicken breasts.

Ingredients: 

• 8 chicken thighs (with bone and skin)
• Some butter
• 1/2 tbsp salt

 

Instructions: 

• Preheat the oven up to 250F. 
• Put foil and a wire rack on a baking sheet around the edge. Put some butter on the metal rack.
• Add salt to the chicken thighs.
• Put the chicken in the middle of the oven and bake it for thirty minutes. 
• Raise the oven rack one spot and turn the heat up to 425F. Bake until the chicken turns brown and crispy.
• Remove from the oven and serve hot. Enjoy the meal!

7. Venison Heart Stir-Fry

Venison heart provides a rich nutrient profile and is a heart-healthy meal for a carnivore diet. It serves 5 mg per serving, similar to 2x beef sirloin. Below are some ingredients and instructions for venison heart stir fry. It is made with a stir-fry cooking method and carnivore-friendly seasonings.

Ingredients:

• 1 white-tail deer heart
• 2 tbsp teriyaki sauce and soy sauce
• 1 tbsp Lemongrass paste, or minced fresh lemongrass
• 1 tbsp minced garlic and cane sugar
• 1 tbsp oyster sauce and rice vinegar
• 1 tbsp water and sesame oil
• 1 tsp game spice blend
• ¼ cup corn starch
• 1 diced green onion 

Instructions:

• Carefully cut the heart along the artery walls and trim off the tendons. Cut into strips to tenderise, coat with cornstarch, and set aside.
• Medium heat the pan for cooking.
• Add the lemon grass, chopped garlic, and sesame oil. Cook for about three minutes.
• In a bowl, mix water, a small game blend, teriyaki sauce, soy sauce, oyster sauce, and cane sugar. Whisk and add to the pan. Stir until combined. Cook on medium heat for 7 minutes, letting the sauce start to bubble and render down.
• Add the heart strips to the pan and stir to coat the meat. After about 4 minutes, flip the food frequently.
• Serve with white rice or stir fry noodles and vegetables. Garnish with green onion and enjoy.

8. Bone-In Pork Ribs (Slow-Cooked)

Bone-in pork ribs are a high-protein, rich source of healthy benefits with added nutrients from the bone marrow. It is a time-saving recipe and can be cooked in 90-minute fall-off-the-bone ribs, ideal for dinner consumption.

Ingredients:

• 2 to 2 ½ pounds back ribs of pork 
• 1 tbsp olive oil
• 1/4 cup finely diced onion
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cumin
• 1/2 cup ketchup
• 1 tbsp hot chili sauce like Sriracha
• 2 tbsp light brown sugar
• Salt and ground pepper (according to taste)
• Bone broth (for sweetness)

Instructions:

• Preheat the oven up to 275°F (135°C). Prepare a roasting pan with a baking sheet and foil.
• Add salt and pepper to both sides of the ribs. You can also crush pork rinds for texture.
• Place the ribs in a baking pan with the meatiest side up. They might need to be cut in half to fit in the pan. Wrap the rack in foil and put it on the baking sheet.
• Bake the ribs for 2 ½ to 3 ½ hours until the meat is easy to pull off the bones. 
• Make the BBQ sauce while the ribs are in the oven. In a pot, heat the olive oil over medium-low heat. Add the onions and cook for 5 to 8 minutes until they are soft and clear.
• Add the cumin, and stir. Cook for another 30 seconds.
• Add the apple cider vinegar, ketchup, hot chilli sauce, and brown sugar. Add salt and mix the ingredients well. Cook for two minutes. Set it aside while you bake the ribs.
• Take the ribs out of the oven, throw away the aluminium foil, and brush both sides of the meat with barbecue sauce.

9. Sardine & Egg “Casserole”

Sardines are rich in omega-3 fatty acids, which support brain health. A 4-ounce can of sardines contains about 900 milligrams of omega-3s. They have a unique taste when paired with egg casserole. 

Ingredients:

• Onion
• Garlic
• Mixed herbs
• Paprika
• Chilli flakes
• Sardines
• Tinned tomatoes
• Eggs
• Parsley

Instructions:

• Heat a non-stick frying pan on medium and drizzle with oil. Add onions, garlic, spices, herbs, a big pinch of flaky salt, and a grind of pepper. 
• Fry for a few minutes until the onions and garlic have softened.
• Add tinned tomatoes and sardines. Lightly mash it and fry for 5 minutes.
• Once the sardines merge with the tomato-spiced sauce, make two little holes and crack in your eggs. Place the eggs on the lid of your pan and leave to cook for a further 3-5 minutes, or until the egg whites have cooked.
• Once the eggs are cooked, sprinkle with chopped parsley.
• Pour into the plate with layers. Alternate sardines with soft-boiled eggs and serve!

10. Duck Confit with Rendered Fat

Duck confit is a French dish made from duck legs slow-roasted in rendered duck fat until tender and crisp. The traditional low-heat method cooks the meat, making it tender. Duck confit has a long shelf life and is ideal for a carnivore diet. To preserve it, you can submerge it in fat for two weeks.

Ingredients:

• 4 duck leg quarters
• 1/4 cup sea salt
• 1 tbsp black peppercorns
• 1 bunch fresh thyme
• 1 sweet onion unpeeled, sliced
• 1 head garlic unpeeled, chopped
• 1 quart rendered duck fat or pork lard

Instructions:

• Place the duck legs in a big bowl and season them with salt, pepper, thyme, onion, and garlic.  Cover with plastic wrap and refrigerate it for 3 days.
•  Preheat the oven to 250°F. Rinse the legs and discard the salt mix. Cover the duck with 1 inch of duck fat and place it in a big Dutch oven. Bake for about three hours until the meat just barely falls off the bone.
• Remove the duck from the oven and let it cool in the fat.  To serve later, freeze it in small pieces with a little fat. Then, serve it later. 
• Add duck fat to a big nonstick skillet and melt it over low heat. This makes the duck legs crispy. Put the duck legs in the pan with the skin side down. Cook for about 10 minutes, or until the skin starts to crackle and turn brown. Set the pan aside. Serve it with garnishes and enjoy!

3. Advanced Cooking Techniques for Carnivore Meals

These are some advanced cooking techniques for carnivore meals and fat-rendering processes. Some common ways are dry-ageing, sous-vide organs, and a crispy skin hack. 

Dry-ageing at home: 

During the Middle Ages, dry ageing was used to maintain the freshness of meals by using caves and cellars. Nowadays, it is used to improve the flavours of meat in refrigerators. The 21-day ageing process is ideal to enhance and tender the flavour of meat. Besides the benefits of dry ageing, there are some risks linked with this method. However, with advanced techniques, the risks can be mitigated. For the dry-ageing process, equipment such as a refrigerator (a dedicated one for dry ageing is recommended), a small fan, a tray and a wire rack are required. 

Process of Dry-Ageing:

The fridge should be set to 1 to 3 degrees Celsius (34 to 38 degrees Fahrenheit). Rather than believing any onboard temperature measure from the fridge itself, it is suggested to use a separate, high-quality digital thermometer.

Set up the fridge's small fan to keep the air moving. Place the wire rack on top of your tray and ensure that the rack is elevated. It ensures that air can flow over the whole surface of your beef.

How long does it take to dry age beef?

The time of drying beef depends on the patience and taste preference. Generally, it requires

• 2-4 weeks for increased tenderness
• 6-8 weeks for spectacular dry age-flavour
• 6-8 weeks for funky aged flavour
• Longer than 8 weeks for blue-cheese zone

Sous-Vide Organs

Sous-vide is a French term for “under a vacuum.” It is a cooking method in which meat is cooked at a constant temperature in a water bath. For example, the precise temperature for liver pate is 136°F in the sous-vide organ technique. For carnivore followers, this method is preferable for meat because 

• It is super convenient
• The sous vide cooking method is cheaper
• You can get your kids involved
• You can do it anywhere

In a carnivore diet, these foods can be easily cooked with the sous-vide organ method.

• Steaks
• Organ meats
• Fish
• Eggs
• Bacon
• Chicken

Regular plastic bags are not used for the sous-vide method. They contain several harmful chemicals, like BPA, which increases estrogen levels and can promote the growth of cancer cells. Thus, BPA-free sous-vide bags are recommended for this method as they don’t contain any BPA or harmful chemical substances. These bags are perfectly safe to consume, as they can even withstand boiling water.

Crispy Skin Hack:

It is another method to achieve extra crispy chicken skin. Salt-brining poultry skin for 12 hours before roasting is a great hack. This method is also referred to as “air-drying” or “dry-brining technique”. The salt draws out moisture from the skin, allowing it to crisp during cooking.

When the poultry is soaked in a brine solution for 12 hours, the salt penetrates the skin, causing it to lose moisture and resulting in a crispier texture when roasted. Thus, it is important to consider that the poultry dry thoroughly before roasting to enhance crispiness. 

4. Nutritional Insights & Portion Guidelines 

Maintaining the ratio of macronutrients, including carbohydrates, protein, and fat, is essential. However, in a carnivore diet, carbohydrates are excluded, and thus, protein-to-fat ratios should be considered to follow a balanced meal plan. High protein and fat in carnivores also increase satiety by promoting ketosis. Thus, these are some ways to balance macronutrients, electrolytes, and serving sizes.

1. Macro balance: In carnivores, fats contain a huge percentage of macros, about 70-80% of total calorie intake. Similarly, protein is also the main macro on a carnivore diet, making up around 20-30% of calories.
2. Electrolytes: Some carnivore-friendly foods, such as a cup of bone broth, help replenish electrolytes to ensure proper balance. Focusing on various animal sources, including organ meat, also provides sodium, potassium, and magnesium. You can also add salt to ripple for post-meal hydration in carnivore meals.

• Serving size: The general dietary guielines reccomends to consume 3 to 4 ounces of meat for a healthy meal for people who eat it. A normal diet consists of 8-16 ounces of meat and can be divided into 2-3 meals daily depending on personal preference and hunger levels. Additionally, men require more meat than women because they have more muscle and need more calories.  Younger adults may take 1.5 to 2.1 pounds of meat daily, while females often need 1 to 1.5 pounds. For example, common portion sizes of meat include

• Ribeye steak: 12-16 oz
• Chicken breast: 8-12 oz
• Bacon: 6-8 slices
• Ground beef: 8-12 oz

5. Adapting Carnivore Dinners for Families 

When adopting a carnivore diet for families, it is essential to consider the nutritional requirements and personal preferences. Some people are picky eaters, making it difficult for them to follow a carnivore diet. Thus, these are some ways in a carnivore diet for kid-friendly vs. strict options to make it convenient to follow.

• Deconstructed Plates are a way of presenting foods with components that make them more appealing. For example, meat strips or cheese crisps can be consumed This method enhances the appeal of a meal and makes it easy for people to consume. It also allows kids to choose meat cuts such as steak strips instead of meatballs on their deconstructed plates. 
• Hidden Organs: Hidden organs, such as blending liver into ground beef(1:4 ratio), are an easy way for people to adapt carnivore dinners. It makes the meal nutritious and easy to follow a carnivore meal plan.
• Dippable Fats: The most common dippable fats in the carnivore diet are butter, tallow and lard. To adjust it in a diet, you can also serve whipped bone marrow as a meat butter to consume it in dinners.

6. Risks & Mitigations

Carnivore meals require special considerations during cooking. Some overcooking risks need to be avoided. To mitigate the following risks, follow varied vs. repetitive safe cooking practices.

• Charred Meat Warnings: The heating process is an essential step, leading to several harmful chemical compounds in red meat. The NIH also reported that overcooking meat produces heterocyclic aromatic amines, N-nitrosamines, polycyclic aromatic hydrocarbons, and acrylamide, which are harmful to consume. Remove extra fat before cooking to mitigate the risk of getting charred while cooking. You can also marinate it to protect from toxic chemicals and cook it over indirect heat at a lower temperature, flip it over often, and use a meat thermometer to closely watch the cooking time to ensure it reaches the appropriate internal temperature without overcooking.
• Monotony Solutions: To avoid monotony, experiment with different cooking methods, spices, and herbs. You can also rotate three protein sources weekly. Also, try new recipes and explore various cuts of meat to stick with the carnivore diet for a longer time.
• Budget Stress: High-quality meats are cost-effective, but trying cuts that aren't popular can save money and give proper nutrition. It is common to find organ foods like liver, heart, and kidneys for less cash than prime muscle cuts. You can get savings of 50% or more on these "ugly" organ cuts, which makes them a cheap way to make meals that are high in nutrients.

7. Frequently Asked Questions

Is dairy allowed in carnivore recipes?

Yes, according to most interpretations of the carnivore diet, a small amount of low-lactose dairy, such as hard cheese, butter, and cream, is allowed. For strict adherence to carnivore followers, ghee or tallow can be used in dairy. However, limiting dairy intake is important due to potential inflammatory effects. 

Can I prepare a carnivore diet at home?” 

Yes, you can meal-prep most of the following items, depending on how they are prepared, such as freeze-cooked ribs or confit duck. 

Are eggs dinner-approved?

Yes, eggs are considered dinner-approved on a carnivore diet. You can also pair eggs with sardines to boost omega-3 fatty acids.

How to add flavour without spices in the carnivore diet?

On a carnivore diet, you can add flavour to food without using spices by grilling, smoking, or browning it. Another option to enhance the taste and flavour of meat is to use smoked salt or crispy fish skin crumbles. You can also add citrus juices like lemon or lime, a splash of vinegar, and mustard to enhance flavour by using different cuts of meat with varying amounts of fat. 

Is farmed salmon safe in a carnivore diet?

Yes, farmed salmon is safe to eat on a carnivore diet. However, some people are still confused about rare cooking vs. safety options. It is a pure meat source and falls within the acceptable food categories on a carnivore diet. 

Can I use butter in a Carnivore diet?

Yes, butter is allowed on the carnivore diet as it is a high-fat food and part of the carnivore diet.