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Meat & Poultry

76 recipes in this category

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

A deep ceramic bowl of tender okra and pork pieces in a rich dark amber paprika broth, on a dark oak table with a vintage linen napkin.

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.

100 min

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

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.

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

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