🍖

Meat & Poultry

48 recipes in this category

Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.

Fried chicken pieces arranged over a thick pale walnut sauce in a deep ceramic dish, garnished with fresh parsley

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.

80 min

Carved leg of lamb on an oval serving dish, covered in a pale green vegetable sauce, with spinach noodles on the side

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.

210 min

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.

120 min

Two golden roasted pigeons on a serving plate, surrounded by rich pan sauce, garnished with parsley

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.

75 min

Braised rabbit pieces in a deep earthenware pot with pan juices, lemon slices, and fresh parsley on a rustic wooden table

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.

160 min

Golden rabbit pieces in a deep pan surrounded by caramelized onions, served in a rustic ceramic bowl

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.

90 min

Sliced stuffed veal rolls in lemon sour cream sauce on a white ceramic plate, garnished with fresh parsley

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.

80 min

Sliced veal tenderloin on a serving dish with roasted potatoes, glazed in a deep amber grape must sauce, garnished with fresh horseradish

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.

200 min

Golden breaded stuffed savoy cabbage heads on a white plate, sliced open to reveal the ham and herb filling

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.

70 min

View All Categories