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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.

Fried fish pieces arranged on a long oval platter, covered in a deep crimson beetroot and tomato sauce with caramelized onions.

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.

80 min

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.

80 min

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.

205 min

4-6

Sliced cooked beef udder arranged on a long oval platter, draped with creamy white horseradish sauce and garnished with thin lemon slices.

meat poultry

Udder in White Horseradish Sauce

Slow-poached beef udder served sliced on a platter, draped in a silky béchamel-based horseradish sauce and garnished with lemon.

180 min

4-6

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

Mince Fish Steaks

Tender pan-fried fish steaks made with ground pike or perch, enriched with a classic panade sauce for a juicy, old-world texture.

45 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

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