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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.

Golden rabbit pieces in a deep pan surrounded by caramelized onions, served in a rustic ceramic bowl

Rabbit Roasted with Onion

Rabbit thighs and back slow-fried in lard with caramelized onion — a simple, deeply flavourful Central European stovetop roast.

90 min

Braised rabbit pieces in a deep earthenware pot with pan juices, lemon slices, and fresh parsley on a rustic wooden table

meat poultry

Rabbit "On Dalmatian"

Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.

160 min

Sliced stuffed veal rolls in lemon sour cream sauce on a white ceramic plate, garnished with fresh parsley

meat poultry

Steaks Stuffed with Kale

Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.

80 min

Two stuffed veal ears arranged upright on a cream ceramic plate, surrounded by a pale golden onion-cream sauce, garnished with parsley

meat poultry

Stuffed Calf Ears

Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.

250 min

Deep bowl of tender veal honeycomb tripe pieces in a creamy pale sauce with visible root vegetables, served with crusty bread on the side

meat poultry

Tripe in Cognac Sauce

Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.

240 min

Sliced veal tenderloin on a serving dish with roasted potatoes, glazed in a deep amber grape must sauce, garnished with fresh horseradish

meat poultry

Veal Roast in Sweet Wine

Larded veal tenderloin slow-braised in fresh grape must with raisins, lemon zest, and a sharp horseradish finish. A rich Central European classic.

200 min

Sliced veal tongue in a deep bowl, coated in a pale golden anchovy-butter sauce with visible lemon zest

meat poultry

Veal Tongue in Sardinate Sauce

Tender boiled veal tongue sliced and finished in a rich anchovy-butter sauce with white wine and lemon — a refined Central European classic.

170 min

Golden breaded stuffed savoy cabbage heads on a white plate, sliced open to reveal the ham and herb filling

meat poultry

Breaded Savoy Cabbage Stuffed with Ham

Tender young savoy cabbage heads filled with ground ham, fried onion, and herbs, breaded and pan-fried until golden. A hearty Central European classic.

70 min

meat poultry

Baked Ham Omelette Roll

A soufflé-style baked omelette rolled around a rich ham and bacon filling, finished with a sour cream and cheese sauce. An elaborate Central European classic.

80 min

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