Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211

Main Courses

Fully prepared entrees for all tastes and occasions. Choose from our mouth-watering selection of chicken, beef, turkey, lamb or specialty dishes.

  • OLD FASHIONED MEATLOAF

    meatloaf

    Photo may vary from actual product

    Shop


    CodePrice / UnitQty
    480047 (FZ)$13.90 / EA EA
  • LAMB SOUVLAKI

    1002-1311

    Photo may vary from actual product

    Prairie Meats lamb souvlaki skewer is approximately 8 oz of cubed boneless lamb leg marinated in lemon, spices and oregano.  They are best grilled on the BBQ or baked in a 350 degree oven. Try serving this with a fresh tzatziki sauce.

    Shop


    CodePrice / UnitQty
    266530 (FR)$24.23 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    266529 (FZ) $53.90 / CS (2.27 KG) CS
  • CHICKEN LASAGNA

    lasagne

    Photo may vary from actual product

    Prairie Meats chicken lasagna is made with lasagna noodles layered with our creamy chicken filling, cottage cheese and all topped off with mozzarella cheese. This dish heats up easily in a 350 degree oven for 25 to 30 minutes or until the cheese is golden brown.

    Shop


    CodePrice / UnitQty
    480026 (FZ)$13.90 / EA
    Now: $13.90 / EA
    EA
  • SOUTHERN FRIED CHICKEN

    chickenpieces

    Photo may vary from actual product

    Our tender and juicy southern fried chicken is fully cooked, breaded, 9 cut chicken.  It heats easily in a 350 degree oven for 25-30 minutes.

    Shop


    CodePrice / UnitQty
    480017 (FZ)$12.90 / EA EA
  • CHICKEN ENCHILADAS

    enchiladas

    Photo may vary from actual product

    Prairie Meats chicken enchiladas are made with cheese tortillas that are filled with our creamy chicken filling.  The filled tortilla rolls are then topped off with more chicken cream and mozzarella cheese. This dish heats up easily in a 350 degree oven for 25 to 30 minutes or until the cheese is golden brown.

    Shop


    CodePrice / UnitQty
    480005 (FZ)$12.90 / CS (1.13 KG) CS
  • STUFFED CHICKEN SUPREME – SPINACH & FETA

    stuffed-chicken-breast-supreme

    Photo may vary from actual product

    We start off with a boneless chicken breast, drumette attached.  We then stuff it with spinach, feta cheese, oregano and lemon juice.  It can either be grilled on the BBQ or baked in a 350 degree oven until it reaches an internal temperature of 165 degree.  Let it rest for 10 minutes to rise to the final cooking temperature of 180 degrees.

    Shop


    CodePrice / UnitQty
    266485 (FR)$18.06 / KG KG
  • STUFFED CHICKEN SUPREME – SEAFOOD

    stuffed-chicken-breast-supreme

    Photo may vary from actual product

    We start off with a boneless chicken breast, drumette attached.  We then stuff it with a farce of shrimp and crabmeat.  It can either be grilled on the BBQ or baked in a 350 degree oven until it reaches an internal temperature of 165 degree.  Let it rest for 10 minutes to rise to the final cooking temperature of 180 degrees.

    Shop


    CodePrice / UnitQty
    266473 (FR)$18.06 / KG KG
  • STUFFED CHICKEN SUPREME – MUSHROOM & BACON

    stuffed-chicken-breast-supreme

    Photo may vary from actual product

    We start off with a boneless chicken breast, drumette attached.  We then stuff it with a farce of cherry bacon, wild mushrooms and garlic.  It can either be grilled on the BBQ or baked in a 350 degree oven until it reaches an internal temperature of 165 degree.  Let it rest for 10 minutes to rise to the final cooking temperature of 180 degrees.

    Shop


    CodePrice / UnitQty
    266484 (FR)$18.06 / KG KG
  • CHICKEN SASKATOON

    1002-1619

    Photo may vary from actual product

    Prairie Meats chicken Saskatoon starts off with an all natural chicken breast that is slightly flattened and filled with our signature Saskatoon berry stuffing.  The stuffed breast is then breaded in our seasoned crumb mixture and par fried till golden brown.  This product requires further cooking in a 350 degree oven for approximately 30 to 45 minutes from frozen.

    Shop


    CodePrice / UnitQty
    266513 (FZ)$21.90 / CS (8 PC) CS
  • TOURTIERES

    tourtieres

    Photo may vary from actual product

    Homemade, handmade traditional French meat pie.

    Shop


    CodePrice / UnitQty
    420017 (FZ)$14.90 / EA EA
  • CHICKEN SAN FRANCISCO

    chickenstuffedbreaded

    Photo may vary from actual product

    Prairie Meats chicken San Francisco starts off with an all natural chicken breast that is slightly flattened and filled with shrimp, crab, garlic and green onions.  The stuffed breast is then breaded in our seasoned crumb mixture and par fried till golden brown.  This product requires further cooking in a 350 degree oven for approximately 30 to 45 minutes from frozen.

    Shop


    CodePrice / UnitQty
    266511 (FZ)$21.90 / CS (8 PC) CS
  • CHICKEN WILLOUGHBY

    1002-1582

    Photo may vary from actual product

    Prairie Meats chicken Willoughby starts off with an all natural chicken breast that is slightly flattened and filled with cream cheese and apricots.  The stuffed breast is then breaded in our seasoned crumb mixture and par fried till golden brown.  This product requires further cooking in a 350 degree oven for approximately 30 to 45 minutes from frozen.

    Shop


    CodePrice / UnitQty
    266599 (FR)$15.41 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    266526 (FZ) $21.90 / CS (8 PC) CS
Page 2 of 612345...Last »

A Tip by the Chef

Braising

BRAISING: A moist cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
For best results: Remember that your protein will continue to cook after it is removed from the direct heat and will rise in temperature 10-15 degrees depending on the size of the meat.

The key to a tasty braised dish is the browning of the meat before the lengthy cooking process. The protein can be braising at a temperature as low as 225 degrees. The lower the temperature the longer the cooking time. This is true for all cuts of meat and all species of animal. The meat should be tender and almost falling apart when finished cooking.

Recipes by Our Chef

istockphoto_12603045-christmas-turkey-on-holiday-table

BONELESS STUFFED TURKEY

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] PIZZA DOUGH
[ + ] BEEF STOCK
[ + ] LAQUERED BACK RIBS
[ + ] ROASTED CHERRY SMOKED BACON