meat poultry
Roasted Stuffed Pheasant
A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.
Total time: 115 min
Servings: 2-3
#Autumn
12 recipes
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desserts cakesQuinces Stuffed with Walnuts and Raisins
Whole quinces hollowed out and filled with ground walnuts, raisins, and sugar, baked in butter and finished with whipped sour cream.
Total time: 115 minServings: 4-6 -
desserts cakesApple Pie with Whipped Cream
A crisp almond shortcrust base layered with ground walnuts, poached apples, apricot jam, and a thick cloud of sweetened whipped cream.
Total time: 85 minServings: 8-10 -
vegetables preservesVegetable Dumplings
Hearty Central European dumplings of seasonal vegetables and stale bread rolls, boiled and finished with toasted breadcrumb butter and grated cheese.
Total time: 75 minServings: 4-6 -
soups stewsMushroom Soup with Roux and Egg Yolk
A delicate seasonal mushroom soup thickened with a light roux, finished with egg yolk, sour cream, and a squeeze of lemon.
Total time: 40 minServings: 2 -
meat poultryPartridge 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.
Total time: 120 minServings: 2 -
meat poultryPigeons 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.
Total time: 75 minServings: 4 -
meat poultryRabbit "On Dalmatian"
Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.
Total time: 160 minServings: 4 -
meat poultrySteaks 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.
Total time: 80 minServings: 4 -
holiday specialsRoasted Goose Stuffed with Liver and Chestnuts
Whole roasted goose filled with a rich stuffing of goose liver, chestnuts and buttered bread — a Central European festive centerpiece.
Total time: 230 minServings: 6–8 -
holiday specialsRoasted Wild Duck on Potatoes
Whole wild duck slow-roasted in its own fat, finished on a bed of potatoes that absorb every drop of the cooking juices — a Central European classic.
Total time: 140 minServings: 4 -
desserts cakesLazy Cinnamon Pie
Traditional apple pie with cinnamon, raisins, and walnuts — simple buttery dough with layers of thinly sliced sour apples. No lattice, no fuss.
Total time: 60 minServings: 8–10