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Meat, Poultry & Offal

70 recipes in this category

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

A wide shallow bowl of creamy frog risotto with a golden surface and a dusting of Parmesan on a dark oak table.

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.

90 min

An earthenware dish with whole golden-baked fish resting on vivid red tomatoes with lemon slices, on a dark oak table.

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.

40 min

A rustic ceramic baking dish with golden-brown braided lamb intestines glistening with butter and paprika on a dark oak table.

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.

120 min

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.

40 min

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.

240 min

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.

80 min

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.

100 min

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.

205 min

4–6

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.

240 min

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