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Meat, Poultry & Offal

49 recipes in this category

Traditional meat, poultry, and offal dishes — from Sunday roasts to nose-to-tail cooking that wastes nothing.

Fish Croquettes

Cod is poached, ground, and bound with egg, parsley, and lemon zest, then breaded and pan-fried in butter until golden. A Central European classic.

65 min

Golden pan-fried ground beef steaks arranged on a vintage serving platter, crispy egg-and-flour crust, garnished with parsley

meat poultry

Ground Beef Roast Steaks

Freshly ground beef mixed with whipped butter, shaped into steaks, coated in flour and egg, and pan-fried in butter until golden — a Central European meat dish.

45 min

4-5

Soft potato dumplings filled with ground pork arranged in a round ceramic dish, coated in a pale sour cream and pan juice sauce, garnished with chopped parsley, on a wooden table in a warm kitchen

meat poultry

Potato Dumplings with Meat

Soft potato dumplings filled with ground pork, finished in pan juices with sour cream — a hearty Central European one-pot classic.

90 min

meat poultry

Roasted Stuffed Pheasant

A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.

115 min

2-3

Thinly sliced pork pot roast reassembled on a baking dish, coated in rich red tomato sauce, garnished with sliced hard-boiled eggs around the edge, on a wooden table in a warm kitchen

meat poultry

Rosto in Tomato Sauce

Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.

140 min

Sliced roasted beef tongue on a round serving dish, coated in a pale green sour cream sauce with visible capers and parsley, on a wooden table in a warm kitchen, natural light

meat poultry

Baked Tongue in Green Sauce

Beef tongue braised with herbs, larded with bacon and roasted until golden, served in a green sauce of capers, anchovy, parsley and sour cream.

Veal Steaks in White Wine

Tender braised veal marinated in white wine, slow-cooked in a covered casserole, and finished with a light sour cream and lemon pan sauce.

90 min

meat poultry

Brain Roll

A delicate Central European savory roulade of potato-egg dough filled with pan-fried calf's brain, onion, and parsley — served warm as an appetizer.

65 min

4-6

Sliced venison loin in a rich dark sauce with capers, served in a long ceramic dish on a wooden table

meat poultry

Venison Loin in Red Wine Marinade

Roe deer loin marinated two days in red wine, larded with dry bacon, braised until tender, and finished with a caper and sour cream sauce.

140 min

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