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Meat & Poultry

63 recipes in this category

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

A deep pot of dried pork legs paprikaš with tender veal, dark onion sauce, and red peppers, served with fresh bread

Dried Pork Legs Paprikash

Authentic Central European paprikash recipe: slow-cooked smoked pork legs & veal with onions, tomatoes, peppers. Deep, dark, jammy sauce.

200 min

6–8

Sliced poached lamb on a white serving plate, pale caper sauce poured over, cubed carrot and kohlrabi alongside

meat poultry

Lamb with Caper Sauce

A whole poached leg or breast of lamb simmered with root vegetables and bay, served with cubed greens and a roux-based caper sauce made from the cooking stock.

120 min

4–6

Poached chicken pieces in a cream asparagus sauce garnished with asparagus tips on a vintage serving platter

meat poultry

Chicken in Asparagus Sauce

A whole chicken poached in spiced broth, then finished in a silky velouté enriched with egg yolks and cream, garnished with tender asparagus tips.

105 min

Pan-fried beef steaks on golden croutons with mushroom sauce, served on a white platter

meat poultry

Steaks with Mushroom Sauce

Pan-fried beef rounds on buttered egg croutons, topped with a white wine mushroom sauce — a vintage Central European dinner-party dish.

60 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 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

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

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