18 Decadent Carnivore Dessert Recipes Irresistible

Get ready to indulge in the ultimate treat for meat lovers with our 18 Decadent Carnivore Dessert Recipes Irresistible! Whether you’re craving something sweet after a hearty meal or looking to surprise your guests with unconventional delights, this collection is packed with mouthwatering options that blend the richness of carnivorous flavors with the sweetness of desserts. Dive in and discover your next favorite dish!

Beef Liver Chocolate Mousse

Zestfully exploring the boundaries of flavor and nutrition, this recipe marries the rich, earthy tones of beef liver with the velvety sweetness of chocolate in a mousse that defies expectations. It’s a journey into the depths of culinary creativity, where each spoonful tells a story of contrast and harmony.

Ingredients

• 1/2 lb beef liver, cleaned and finely chopped
• 1 cup heavy cream
• 4 oz dark chocolate, 70% cacao, finely chopped
• 2 tbsp clarified butter
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 pasture-raised eggs, lightly beaten
• Pinch of sea salt

Instructions

1. In a medium saucepan over low heat, melt the clarified butter, then add the finely chopped beef liver. Cook gently for 5 minutes, stirring occasionally, until the liver is lightly browned but still pink inside.
2. Add the heavy cream and dark chocolate to the saucepan, stirring continuously until the chocolate is completely melted and the mixture is smooth, about 3 minutes.
3. Remove the saucepan from heat and whisk in the granulated sugar, vanilla extract, and a pinch of sea salt until fully incorporated.
4. Gradually add the lightly beaten eggs to the mixture, whisking constantly to ensure a smooth consistency without curdling.
5. Pour the mixture into a blender and puree on high speed for 1 minute, until perfectly smooth and airy.
6. Divide the mousse among serving glasses and refrigerate for at least 4 hours, or until set.

Just as the first light of dawn transforms the landscape, this Beef Liver Chocolate Mousse surprises with its silky texture and complex flavor profile. Serve it chilled, garnished with a sprinkle of cocoa powder or a few fresh berries, to elevate the experience into something truly memorable.

Pork Rind Chocolate Chip Cookies

Amidst the quiet hum of the kitchen, where the morning light spills softly over the counter, there’s a recipe that bridges the gap between indulgence and nostalgia—Pork Rind Chocolate Chip Cookies. A curious blend of crispy, savory pork rinds and sweet, melty chocolate chips, these cookies are a testament to the joy of culinary experimentation.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup crushed pork rinds, finely ground
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, ground pork rinds, baking soda, and sea salt until well combined.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Gently stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For an extra crunch, consider topping the cookies with a sprinkle of crushed pork rinds before baking. These cookies emerge from the oven with a delightful contrast of textures—crispy edges giving way to a chewy center, with pockets of chocolate that melt slightly upon biting. Serve them alongside a glass of cold milk for a truly comforting experience.

Bacon Fat Fudge

Now, imagine a moment where the rich, smoky essence of bacon intertwines with the velvety sweetness of fudge, creating a confection that defies expectations. This is not just any fudge; it’s a bold exploration of flavors, where the depth of bacon fat elevates the chocolate to new heights.

Ingredients

• 1 cup high-quality dark chocolate, finely chopped
• 1/2 cup unsalted butter, preferably European-style
• 1/4 cup rendered bacon fat, strained and cooled
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp flaky sea salt

Instructions

1. Line an 8-inch square baking dish with parchment paper, allowing excess to hang over the edges for easy removal.
2. In a medium saucepan over low heat, combine the heavy cream, sugar, and bacon fat, stirring constantly until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 3 minutes, stirring occasionally to prevent scorching.
4. Remove the saucepan from the heat and add the chopped chocolate, butter, and vanilla extract, stirring until the mixture is smooth and glossy.
5. Pour the fudge mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the flaky sea salt evenly over the surface.
6. Chill the fudge in the refrigerator for at least 4 hours, or until set. For a firmer texture, allow it to chill overnight.
7. Using the parchment paper overhang, lift the fudge from the dish and transfer it to a cutting board. Cut into 1-inch squares with a sharp knife.

How the fudge presents a harmonious balance between the smokiness of the bacon fat and the richness of the chocolate, with a texture that’s both dense and melt-in-your-mouth tender. Serve these squares atop a scoop of vanilla bean ice cream for an indulgent contrast, or alongside a glass of bourbon to complement the fudge’s deep flavors.

Ribeye Steak Ice Cream

Evenings like these call for something unexpectedly delightful, a dish that bridges the gap between the familiar and the avant-garde. Ribeye steak ice cream is that rare creation, a conversation starter that marries the richness of beef with the creamy sweetness of dessert.

Ingredients

• 1 lb ribeye steak, finely minced
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 pasture-raised egg yolks, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 2 tbsp clarified butter

Instructions

1. In a medium saucepan over medium heat, melt the clarified butter until it shimmers.
2. Add the minced ribeye steak, sautéing until deeply browned, about 5 minutes. Remove from heat and let cool to room temperature.
3. In a separate saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm to the touch, about 3 minutes.
4. Whisk the egg yolks in a large bowl. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8 minutes.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and sea salt.
7. Fold in the cooled ribeye steak until evenly distributed. Cover and refrigerate for at least 4 hours, or until thoroughly chilled.
8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions, about 25 minutes.
9. Transfer the ice cream to an airtight container and freeze until firm, about 2 hours.

But the first spoonful reveals a surprising harmony, the umami depth of ribeye playing against the ice cream’s velvety sweetness. Serve it atop a warm brownie for a decadent twist, or alongside a drizzle of balsamic reduction for an elegant finish.

Bone Marrow Caramel Custard

Zestfully, let’s embark on a culinary journey that marries the richness of bone marrow with the delicate sweetness of caramel custard, a dish that whispers of comfort and sophistication in equal measure.

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup bone marrow, extracted and clarified
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 325°F (163°C). Place a kettle of water to boil for the water bath.
2. In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/2 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and allow the mixture to caramelize to a deep amber color, about 10 minutes.
3. Immediately pour the caramel into six 6-ounce ramekins, tilting to coat the bottoms evenly. Set aside to harden.
4. In a mixing bowl, whisk together 4 lightly beaten pasture-raised eggs, 1 cup heavy cream, 1/2 cup clarified bone marrow, 1 tsp vanilla extract, and 1/4 tsp sea salt until smooth.
5. Strain the custard mixture through a fine-mesh sieve into a large measuring cup for easy pouring.
6. Divide the custard evenly among the caramel-lined ramekins. Place the ramekins in a large baking dish and carefully pour the boiling water around them until it reaches halfway up the sides.
7. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the water bath and let cool to room temperature.
8. Refrigerate for at least 4 hours, or overnight, to fully set.
9. To serve, run a knife around the edge of each ramekin and invert onto a plate, allowing the caramel to drizzle over the custard.

Lusciously smooth with a velvety texture, this bone marrow caramel custard offers a decadent balance of sweet and savory. Serve it with a sprinkle of flaky sea salt or a side of fresh berries to elevate the experience.

Chicken Skin Cinnamon Rolls

Evening the quiet hum of the kitchen, there’s something deeply comforting about transforming simple ingredients into a dish that surprises and delights. Today, we’re taking the humble chicken skin and the sweet, familiar warmth of cinnamon rolls, merging them into something unexpectedly sublime.

Ingredients

• 1 lb chicken skins, cleaned and patted dry
• 1 cup granulated sugar
• 2 tbsp ground cinnamon
• 1/2 cup clarified butter, melted
• 1 cup all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 cup whole milk, warmed to 110°F
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the granulated sugar and ground cinnamon until well combined; set aside.
3. Lay the chicken skins flat on a clean surface, brush lightly with clarified butter, then sprinkle evenly with the cinnamon sugar mixture.
4. Roll each skin tightly into a spiral, securing with a toothpick if necessary, and place on the prepared baking sheet.
5. Bake for 25-30 minutes, or until the skins are crispy and golden brown, rotating the sheet halfway through for even cooking.
6. While the rolls bake, whisk together the flour, sea salt, warmed milk, beaten egg, and vanilla extract to form a smooth glaze.
7. Remove the rolls from the oven and immediately drizzle with the glaze, allowing it to seep into the layers.
8. Let cool for 5 minutes before serving to allow the glaze to set slightly.

Now, the chicken skin cinnamon rolls emerge from the oven with a crackling exterior giving way to a tender, flavorful interior. The interplay of savory and sweet, crisp and soft, makes them a conversation starter at any table. Try serving them atop a smear of cream cheese frosting for an extra layer of indulgence.

Duck Fat Chocolate Truffles

Now, imagine a moment where luxury meets comfort in the most unexpected way. Duck Fat Chocolate Truffles are not just a dessert; they’re a journey into the depths of flavor, where the richness of duck fat elevates the chocolate to new heights.

Ingredients

• 8 oz high-quality dark chocolate, finely chopped
• 1/4 cup duck fat, rendered and cooled
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1/2 cup cocoa powder, for dusting

Instructions

1. Place the finely chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2 minutes. Do not let it boil.
3. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
4. Gently whisk the chocolate and cream together until smooth and fully combined.
5. Whisk in the rendered duck fat, vanilla extract, and sea salt until the mixture is glossy and homogenous.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
7. Using a melon baller or a small spoon, scoop out portions of the chocolate mixture and roll them into 1-inch balls between your palms.
8. Roll each truffle in cocoa powder until fully coated, then place on a parchment-lined tray.
9. Refrigerate the truffles for another 30 minutes to set before serving.

Perfectly unctuous with a melt-in-your-mouth texture, these truffles carry a whisper of savory depth that surprises and delights. Serve them atop a slate board with a dusting of flaky sea salt for an elegant contrast.

Lamb Tallow Peanut Butter Cups

Today, as the quiet hum of the morning settles in, I find myself drawn to the rich, unconventional pairing of lamb tallow and peanut butter, a combination that promises depth and nostalgia in every bite.

Ingredients

• 1 cup high-quality dark chocolate, finely chopped
• 1/2 cup creamy peanut butter, preferably organic
• 1/4 cup rendered lamb tallow, cooled to room temperature
• 1 tbsp pure maple syrup
• 1/2 tsp flaky sea salt

Instructions

1. Line a mini muffin tin with 12 paper liners, ensuring they fit snugly.
2. In a double boiler over medium heat, melt the dark chocolate, stirring occasionally until smooth and glossy, about 5 minutes.
3. Using a small spoon, carefully coat the bottom and sides of each liner with melted chocolate, creating a thin shell. Chill in the refrigerator for 10 minutes to set.
4. In a medium bowl, whisk together the peanut butter, lamb tallow, and maple syrup until fully combined and silky.
5. Remove the chocolate shells from the refrigerator and evenly distribute the peanut butter mixture among them, leaving a small space at the top.
6. Reheat the remaining chocolate if necessary, then spoon over the peanut butter layer to seal. Sprinkle each cup with a pinch of flaky sea salt.
7. Chill the cups in the refrigerator for at least 30 minutes, or until firm to the touch.

Each bite reveals a velvety contrast between the crisp chocolate shell and the unctuous, savory-sweet filling, a testament to the harmony of unexpected flavors. Serve these cups slightly chilled, alongside a bold espresso to cut through their richness, or as a daring finish to a rustic meal.

Venison Jerky Chocolate Bark

There’s something deeply satisfying about combining the unexpected, like the rich, gamey depth of venison jerky with the sweet, melting luxury of dark chocolate. This Venison Jerky Chocolate Bark is a testament to the beauty of contrasts, offering a snack that’s both indulgent and intriguingly savory.

Ingredients

• 8 oz high-quality dark chocolate, finely chopped
• 1/2 cup venison jerky, thinly sliced into small pieces
• 1 tbsp clarified butter
• 1/4 tsp flaky sea salt

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s flat and smooth to prevent the chocolate from pooling unevenly.
2. In a double boiler over medium heat, melt the dark chocolate with the clarified butter, stirring gently until completely smooth and glossy, about 5 minutes.
3. Remove the chocolate from heat and let it cool slightly for 2 minutes to thicken, which helps the jerky pieces stay suspended rather than sink to the bottom.
4. Pour the melted chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
5. Immediately sprinkle the venison jerky pieces evenly over the chocolate, followed by a light dusting of flaky sea salt to enhance the flavors.
6. Allow the bark to set at room temperature for 1 hour, or until completely firm. For a quicker set, place it in the refrigerator for 30 minutes.
7. Once set, break the bark into irregular pieces with your hands for a rustic, artisanal look.

As you bite into this bark, the initial snap of dark chocolate gives way to the chewy, savory notes of venison jerky, creating a complex flavor profile that’s both bold and balanced. Serve it alongside a glass of full-bodied red wine for an elevated snack experience.

Salmon Skin Toffee

Kindly imagine the crisp morning air as you stand by the stove, the salmon skin sizzling gently, transforming into a delicate toffee that whispers of the sea and sweetness in equal measure. This dish, a playful yet sophisticated twist on traditional flavors, invites you to explore the boundaries of texture and taste.

Ingredients

• 1 cup salmon skin, cleaned and dried thoroughly
• 1/2 cup granulated sugar
• 2 tbsp clarified butter
• 1/4 tsp sea salt flakes

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add the clarified butter, allowing it to coat the surface evenly.
2. Lay the salmon skin flat in the skillet, cooking for 3-4 minutes until it begins to crisp and curl slightly at the edges.
3. Sprinkle the granulated sugar evenly over the salmon skin, reducing the heat to low (250°F) to allow the sugar to melt slowly without burning.
4. Using a silicone spatula, gently press the melting sugar into the skin, ensuring an even coating and watching for a golden amber color to develop, about 5-7 minutes.
5. Carefully flip the salmon skin toffee, cooking the other side for an additional 2-3 minutes until uniformly glossy and caramelized.
6. Transfer the toffee onto a parchment-lined tray, sprinkling sea salt flakes over the top while still warm, then allow to cool completely before breaking into shards.

Fragile yet bold, the salmon skin toffee offers a symphony of crunch and melt-in-your-mouth sweetness, with a hint of umami that lingers. Serve it as an avant-garde garnish over a creamy pumpkin soup or alongside a sharp cheddar for a surprising cheese course.

Bison Butter Pecan Pie

Gently, the golden hues of autumn whisper the arrival of a season where warmth is not just felt but tasted, in dishes that cradle the soul. This bison butter pecan pie, with its rich, nutty embrace, is a testament to the comfort found in the melding of rustic and refined.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 1 cup dark brown sugar, packed
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1/4 cup bison tallow, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecans, toasted and roughly chopped
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the center.
2. In a large bowl, combine the sifted flour and chilled clarified butter, using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll the dough into a 12-inch circle on a lightly floured surface, then transfer to a 9-inch pie dish, trimming the edges.
5. In another bowl, whisk together the dark brown sugar, lightly beaten eggs, maple syrup, melted bison tallow, and vanilla extract until smooth.
6. Stir in the toasted pecans and sea salt, then pour the filling into the prepared pie crust. Tip: Toasting the pecans enhances their flavor and adds a delightful crunch.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
8. Allow the pie to cool completely on a wire rack before serving.

Flaky, buttery crust gives way to a filling that’s decadently sweet, with the earthy depth of bison tallow and the crunch of pecans. Serve each slice with a dollop of bourbon-infused whipped cream for an extra layer of sophistication.

Egg Yolk Custard with Bacon Crumbles

On a quiet morning like this, there’s something deeply comforting about the idea of a warm, silky egg yolk custard, its richness cut through by the salty crunch of bacon crumbles. It’s a dish that feels both indulgent and intimately familiar, a whisper of luxury in the everyday.

Ingredients

• 4 pasture-raised egg yolks
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt
• 4 slices thick-cut bacon, cooked until crisp and crumbled

Instructions

1. Preheat your oven to 300°F (150°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
2. In a medium bowl, gently whisk together the egg yolks, heavy cream, milk, sugar, vanilla extract, and sea salt until just combined; avoid creating bubbles to ensure a smooth custard.
3. Divide the mixture evenly among four 6-ounce ramekins, then carefully place them in the water bath in the oven.
4. Bake for 45-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center. Tip: The custards will continue to set as they cool.
5. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours to chill thoroughly.
6. Before serving, sprinkle the top of each custard with crumbled bacon. Tip: For an extra layer of flavor, lightly torch the bacon crumbles for a smoky finish.
7. Serve chilled. Tip: Pair with a crisp, dry white wine to complement the custard’s richness.

Delicate and creamy, the custard melts on the tongue, its sweetness perfectly balanced by the bacon’s savory punch. Try serving it in hollowed-out eggshells for a playful twist on presentation, or alongside a simple green salad to round out the meal.

Pork Belly Caramel Squares

Perhaps there’s no better way to savor the slow passage of time than by preparing a dish that demands patience and rewards it with layers of flavor. Pork Belly Caramel Squares are a testament to the beauty of transformation, where simple ingredients meld into something unexpectedly sublime.

Ingredients

• 2 lbs skin-on pork belly, cut into 2-inch squares
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup fish sauce
• 2 tbsp rice vinegar
• 1 tbsp finely grated ginger
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Preheat your oven to 275°F. Arrange the pork belly squares on a wire rack set over a baking sheet, ensuring they are not touching. Roast for 2 hours, or until the fat begins to render and the meat is tender.
2. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to caramelize to a deep amber color, about 10 minutes.
3. Carefully add the fish sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes to the caramel. The mixture will bubble vigorously; stir continuously until the sauce is smooth and homogenous, about 2 minutes.
4. Increase the oven temperature to 375°F. Brush each pork belly square generously with the caramel sauce, reserving some for serving. Return to the oven for 15 minutes, or until the sauce is sticky and the edges of the pork are crispy.
5. Let the pork belly squares rest for 5 minutes before serving. Drizzle with the reserved caramel sauce and garnish with cilantro leaves.

Kaleidoscopic in flavor, these Pork Belly Caramel Squares offer a perfect balance of sweet, salty, and umami, with a texture that contrasts crispy edges against meltingly tender fat. Serve them atop a bed of steamed jasmine rice to soak up the extra sauce, or as a bold appetizer that promises to start conversations.

Beef Gelatin Gummy Bears

Now, as the evening light fades, I find myself drawn to the quiet joy of creating something both whimsical and nourishing. Beef gelatin gummy bears, a playful twist on a childhood favorite, offer a surprising depth of flavor and a tender, yielding texture that belies their simple ingredients.

Ingredients

• 1 cup beef bone broth, cold
• 3 tbsp grass-fed beef gelatin powder
• 1/4 cup raw honey
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a small saucepan, gently warm the cold beef bone broth over low heat until it reaches 110°F, stirring occasionally to ensure even heating.
2. Whisk in the grass-fed beef gelatin powder gradually, ensuring no clumps remain, and continue to heat until the mixture reaches 130°F for complete dissolution.
3. Remove the saucepan from heat and stir in the raw honey, pure vanilla extract, and fine sea salt until fully incorporated and the mixture is smooth.
4. Carefully pour the mixture into silicone gummy bear molds, filling each cavity to the top without overflowing.
5. Place the molds in the refrigerator and chill for at least 4 hours, or until the gummy bears are firm to the touch and easily release from the molds.

Zesty yet subtly sweet, these beef gelatin gummy bears melt delicately on the tongue, leaving a rich, savory note that lingers. Serve them as a novel appetizer at your next gathering or enjoy them as a protein-packed snack under the stars.

Chicken Heart Chocolate Fondue

Now, as the evening light fades, let’s explore a dish that marries the unexpected with the indulgent, a creation that whispers of bold choices and tender moments. Chicken Heart Chocolate Fondue is not just a meal; it’s a journey into the heart of culinary daring.

Ingredients

• 1 lb chicken hearts, cleaned and trimmed
• 8 oz dark chocolate, 70% cacao, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, bring heavy cream to a gentle simmer over medium heat, about 3 minutes, stirring occasionally to prevent scorching.
2. Remove saucepan from heat; add finely chopped dark chocolate, unsalted butter, vanilla extract, and sea salt. Let sit undisturbed for 2 minutes to allow chocolate to melt.
3. Whisk mixture gently until smooth and fully combined, about 1 minute. Tip: For an extra silky texture, pass the fondue through a fine-mesh sieve.
4. In a separate pan, sauté chicken hearts over medium-high heat until just cooked through, about 4 minutes per side. Tip: Ensure hearts are patted dry before cooking to achieve a perfect sear.
5. Arrange cooked chicken hearts on a serving platter. Tip: Skewer hearts for easy dipping and a playful presentation.
6. Pour chocolate fondue into a fondue pot or a small serving bowl, keeping warm over a low flame if necessary.
7. Serve immediately, inviting guests to dip the chicken hearts into the rich chocolate fondue.

Velvety and rich, the chocolate fondue clings to the savory chicken hearts, creating a contrast that is both surprising and delightful. Consider serving with a side of crisp, blanched vegetables to cut through the richness, or perhaps a sprinkle of flaky sea salt for an added dimension of flavor.

Turkey Fat Shortbread Cookies

Kneading the dough for these Turkey Fat Shortbread Cookies, I’m reminded of the quiet mornings in my grandmother’s kitchen, where every ingredient told a story of tradition and care.

Ingredients

• 1 cup turkey fat, rendered and cooled
• 1/2 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the turkey fat and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the sifted all-purpose flour and fine sea salt to the creamed mixture, mixing until just combined to avoid overworking the dough.
4. Stir in the pure vanilla extract until fully incorporated.
5. Turn the dough onto a lightly floured surface and gently knead into a smooth ball. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough to a 1/2-inch thickness and cut into desired shapes using cookie cutters.
7. Place the cookies on the prepared baking sheet, spacing them 1 inch apart. Tip: For even baking, ensure all cookies are of uniform thickness.
8. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheet halfway through baking for consistent color.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty yet subtly rich, these cookies offer a crumbly texture that melts delicately on the tongue. Serve them alongside a spiced chai tea for an autumnal treat, or crumble over vanilla bean ice cream for a decadent dessert.

Goat Butter Vanilla Bean Ice Cream

Evenings like these call for something extraordinary, a dessert that whispers of luxury and comfort in the same breath. This goat butter vanilla bean ice cream is just that—a creamy, dreamy concoction that marries the richness of goat butter with the classic, aromatic allure of vanilla beans.

Ingredients

• 2 cups heavy cream, preferably organic
• 1 cup whole milk, preferably organic
• 3/4 cup granulated sugar
• 1/4 cup goat butter, softened
• 1 vanilla bean, split and seeds scraped
• 5 large pasture-raised egg yolks, lightly beaten
• 1/8 teaspoon fine sea salt

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar dissolves completely.
2. Add the softened goat butter and the seeds from the vanilla bean to the saucepan, stirring gently until the butter is fully melted and the mixture is homogenous.
3. Increase the heat to medium and bring the mixture to a simmer, then immediately remove from heat to avoid boiling.
4. In a separate bowl, temper the lightly beaten egg yolks by slowly adding 1/2 cup of the hot cream mixture, whisking constantly to prevent curdling.
5. Pour the tempered egg yolk mixture back into the saucepan, stirring continuously over low heat until the custard thickens enough to coat the back of a spoon, about 5-7 minutes.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, then stir in the fine sea salt.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or overnight for best results.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.
9. Transfer the churned ice cream to an airtight container and freeze until firm, at least 2 hours, before serving.

Creamy and indulgent, this ice cream boasts a velvety texture and a complex flavor profile, with the goat butter adding a subtle tang that elevates the vanilla. Serve it atop a warm fruit crumble or alongside a drizzle of honey for a dessert that feels both rustic and refined.

Wild Boar Fat Chocolate Cake

Venturing into the realm of unconventional baking, this recipe marries the rich, earthy tones of wild boar fat with the deep, comforting embrace of chocolate, creating a cake that’s as intriguing as it is indulgent. It’s a journey back to rustic traditions, where every ingredient tells a story.

Ingredients

• 1 cup wild boar fat, rendered and cooled
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 2 cups all-purpose flour, sifted
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt, finely ground
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tsp pure vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, whisk together the wild boar fat and sugar until the mixture is light and fluffy, about 3 minutes. Tip: Ensure the fat is at room temperature for optimal creaming.
3. Sift together the cocoa powder, flour, baking powder, baking soda, and sea salt into a separate bowl to aerate the dry ingredients, promoting a lighter cake texture.
4. Gradually add the beaten eggs to the fat and sugar mixture, mixing thoroughly after each addition to emulsify the batter.
5. Alternate adding the dry ingredients and whole milk to the batter, starting and ending with the dry ingredients. Stir in the vanilla extract last.
6. Carefully pour in the boiling water, stirring until the batter is smooth. The batter will be thin; this is intentional for a moist cake.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 25 minutes to prevent the cake from sinking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For enhanced flavor, wrap the cooled cake in plastic and let it rest overnight before serving.

Silken in texture with a robust chocolate flavor underscored by a whisper of game, this cake is a conversation starter. Serve it with a dollop of crème fraîche and a sprinkle of cocoa nibs for a contrast in textures and a nod to its wild origins.

Conclusion

Absolutely indulgent, these 18 carnivore dessert recipes are a treasure trove for anyone looking to satisfy their sweet tooth with a meaty twist. From savory to sweet, each recipe promises a unique delight that’s sure to impress. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow dessert enthusiasts to discover.

Bella Bacinos