meat poultry
Baked Fish with Tomatoes
Whole fish baked over ripe tomatoes with generous olive oil and lemon — a simple, fragrant Central European oven dish.
Total time: 40 min
Servings: 4
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Meat, Poultry & Offal
34 recipes in this category
Traditional meat, poultry, and offal dishes — from Sunday roasts to nose-to-tail cooking that wastes nothing.
Featured
meat poultry
Beef Kidney with Wine
Beef kidney marinated in red wine, braised with herbs, finished with sour cream. Tender, rich, and deeply flavored.
Total time: 120 min
Servings: 4
meat poultry
Beef Tail in Red Wine Sauce
Slow-braised oxtail in a rich red wine broth with carrots, lemon zest, and a silky roux-thickened sauce. A forgotten Central European classic.
Total time: 205 min
Servings: 4–6
meat poultry
Beef Tongue in Mushroom Sauce
Tender sliced beef tongue layered in a rich dark mushroom sauce, finished with sour cream, Parmesan, and a golden oven crust.
Total time: 240 min
Servings: 4
Featured
meat poultry
Potatoes Stuffed with Brains
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.
Total time: 75 min
Servings: 6-8
meat poultry
Breaded Savoy Cabbage Stuffed with Ham
Tender young savoy cabbage heads filled with ground ham, fried onion, and herbs, breaded and pan-fried until golden. A hearty Central European classic.
Total time: 70 min
Servings: 6
meat poultry
Chicken in Walnut Sauce
Tender boiled chicken pieces served over a rich, garlicky walnut sauce — a hearty Central European classic with deep, nutty flavor and satisfying weight.
Total time: 80 min
Servings: 4
meat poultry
Chicken White Meat Pure
Minced boiled chicken breast folded into a silky velouté sauce made from the cooking broth — a Central European classic.
Total time: 80 min
Servings: 4
meat poultry
Cold Fish in Tomato and Beetroot Sauce
Fried carp or catfish marinated for hours in a vivid sauce of grated beetroot, root vegetables, and tomato. A Central European cold appetizer.
Total time: 80 min
Servings: 4–6
meat poultry
Dalmatian Sea Crabs in White Wine and Tomato
Adriatic spider crabs sautéed with olive oil, garlic, and parsley, simmered in Dalmatian white wine and tomato until the sauce reduces to a glossy concentrate.
Total time: 80 min
Servings: 4
meat poultry
Fried Chicken Livers and Gizzards in White Wine
Tender chicken livers and gizzards braised with leeks, sweet paprika, and dry white wine. A Central European giblet stew ready in 30 minutes.
Total time: 40 min
Servings: 4
meat poultry
Frog Risotto (Risotto di Rane)
A rich pureed frog broth with tomato and aromatic vegetables, used as the cooking base for a deeply flavored Central European risotto.
Total time: 90 min
Servings: 4
Featured
meat poultry
Imperial Goose Liver with Truffles
A decadent high-society dish: whole goose foie gras studded with black truffles, braised in Madeira wine and rich veal stock.
Total time: 310 min
Servings: 6–8
meat poultry
Baked Ham Omelette Roll
A soufflé-style baked omelette rolled around a rich ham and bacon filling, finished with a sour cream and cheese sauce. An elaborate Central European classic.
Total time: 80 min
Servings: 6
meat poultry
Hunter's Soup — Slow-Braised Game with Bacon, Ham, and White Wine
A rich Central European hunter's soup of slow-braised venison, roe deer, or rabbit neck with smoked bacon, ham, and white wine. Three hours of deep flavor.
Total time: 240 min
Servings: 6
meat poultry
Lamb Liver and Lung Soup with Egg Yolk and Sour Cream
A rich Central European offal soup made from lamb liver and lungs, ground fine, finished with a velvety egg yolk and sour cream liaison and crispy croutons.
Total time: 80 min
Servings: 4–6
meat poultry
Leg of Lamb in Green Sauce
Slow-roasted leg of lamb with a silky green sauce of pureed root vegetables, sour apple, mustard and sour cream. A refined Central European Sunday roast.
Total time: 210 min
Servings: 6
meat poultry
Mince Fish Steaks
Tender pan-fried fish steaks made with ground pike or perch, enriched with a classic panade sauce for a juicy, old-world texture.
Total time: 45 min
Servings: 4
meat poultry
Okra with Pork in Paprika Broth
Tender okra and lean pork slow-braised in rich paprika broth with a golden roux finish and lemon. A classic Central European forgotten vegetable dish.
Total time: 100 min
Servings: 6
meat poultry
Partridge in Cabbage
Whole partridge stuffed with black rice and liver, wrapped in bacon, then slow-roasted inside a hollowed cabbage head for deep, earthy flavor.
Total time: 120 min
Servings: 2
meat poultry
Pigeons Roasted on a Spit with Sauce
Young pigeons marinated for two days, larded with bacon, spit-roasted over a sardine-onion pan sauce, and finished with sour cream and lemon.
Total time: 75 min
Servings: 4
meat poultry
Steamed Potato Pudding with Ham
A light, airy steamed pudding of mashed potato and minced ham, lifted with beaten egg whites. A resourceful and satisfying Central European classic.
Total time: 75 min
Servings: 6
meat poultry
Potatoes Stuffed with Liver
Hearty Central European dish: boiled potatoes filled with seasoned veal liver and onions, baked in sour cream until golden.
Total time: 70 min
Servings: 4
meat poultry
Rabbit Roasted with Onion
Rabbit thighs and back slow-fried in lard with caramelized onion — a simple, deeply flavourful Central European stovetop roast.
Total time: 90 min
Servings: 4
meat poultry
Rabbit "On Dalmatian"
Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.
Total time: 160 min
Servings: 4
meat poultry
Roasted Lamb Intestines
A simple nose-to-tail preparation — braided lamb intestines seasoned with salt and paprika, roasted slowly in butter until golden and tender.
Total time: 120 min
Servings: 4
meat poultry
Braised and Baked Sheep's Tongues
Tender sheep's tongues blanched, seared, and slow-baked with onion, carrot, white wine, and potatoes in a rich pan braise.
Total time: 115 min
Servings: 4
meat poultry
Steaks Stuffed with Kale
Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.
Total time: 80 min
Servings: 4
meat poultry
Stuffed Calf Ears
Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.
Total time: 250 min
Servings: 4
meat poultry
Tripe in Cognac Sauce
Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.
Total time: 240 min
Servings: 4
meat poultry
Tripe with Onions
Tender honeycomb tripe slow-cooked in a rich paprika and onion sauce — a bold, deeply savory Central European classic from the early 20th century.
Total time: 205 min
Servings: 4-6
meat poultry
Veal Roast in Sweet Wine
Larded veal tenderloin slow-braised in fresh grape must with raisins, lemon zest, and a sharp horseradish finish. A rich Central European classic.
Total time: 200 min
Servings: 4
meat poultry
Udder in White Horseradish Sauce
Slow-poached beef udder served sliced on a platter, draped in a silky béchamel-based horseradish sauce and garnished with lemon.
Total time: 180 min
Servings: 4-6
meat poultry
Veal Tongue in Sardinate Sauce
Tender boiled veal tongue sliced and finished in a rich anchovy-butter sauce with white wine and lemon — a refined Central European classic.
Total time: 170 min
Servings: 4