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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.

Chicken livers and gizzards in a rich paprika-wine sauce served over creamy mashed potatoes in a rustic ceramic dish.
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
A deep rustic bowl of dark amber game broth with sugar-cube sized pieces of braised venison, served with crusty dark bread on a dark oak table.
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
A deep ceramic bowl of rich golden-brown offal soup with a swirl of pale sour cream and golden croutons on a dark oak table with a linen napkin.
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
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.
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
Sliced beef tongue layered in a deep ceramic baking dish, covered in dark mushroom sauce, sour cream, and a golden Parmesan crust.
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
Slow-braised oxtail pieces in a deep mahogany red wine sauce, served in a rustic ceramic bowl with glazed carrots.
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
Fried fish pieces arranged on a long oval platter, covered in a deep crimson beetroot and tomato sauce with caramelized onions.
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
Cooked Adriatic spider crab pieces in a rustic terracotta pot with golden olive oil, tomato, and parsley sauce.
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
A deep ceramic bowl filled with tender honeycomb tripe pieces in a rich red paprika and onion sauce, served with crusty bread.
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
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