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recipe

Pros: meat
Rinderroulade is a classic German dish consisting of thin slices of beef rolled around a filling of bacon, onions, and pickles. To prepare this savory dish, beef cutlets are pounded flat and spread with mustard, followed by a layer each of smoked bacon, finely chopped onions, and thinly sliced pickles.
Rinderroulade: Beef roulades with bacon, onions, pickles.
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Sunday Roast is a quintessential British meal traditionally served on Sundays. The dish features a succulent piece of roasted meat, such as beef, chicken, lamb, or pork, accompanied by the iconic Yorkshire pudding, which is a baked batter pudding.
Sunday Roast – Roast meat with Yorkshire pudding.
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Smoked Brisket is a classic American barbecue dish known for its rich smoky flavor and tender, juicy meat. To prepare this indulgent meal, a whole beef brisket is seasoned with a dry rub mixture of paprika, brown sugar, garlic powder, onion powder, salt, and pepper.
Smoked Brisket – Tender beef brisket
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Herb and Spice Head Cheese, also known as Presssack, is a traditional charcuterie dish that originates from German cuisine. This savory deli meat is prepared by simmering the head of a pig or calf with a combination of hearty spices and fresh herbs until tender.
Presssack: Head cheese with herbs and spices
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Smoked Brisket is a classic American barbecue favorite, particularly in the Southern states. This succulent dish is centered around a large cut of beef, known as brisket, which is known for its rich, dense texture.
Smoked Brisket - Slow-smoked beef with BBQ sauce
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Stovies are a hearty and traditional Scottish dish that features slow-cooked potatoes with meat, usually leftover roast or sausages. The name 'stovies' comes from the method of 'stoving,' which means to cook slowly in a closed pot.
Stovies: Slow-cooked potatoes with meat.
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Hearty Venison Stew is a robust and warming dish, perfect for the colder months or for those who enjoy game meats. This stew features tender chunks of venison that are slowly simmered with a mirepoix of carrots, celery, and onions, along with potatoes and earthy root vegetables for added heartiness.
Venison Stew - Hearty venison with vegetables
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Rabbit Pie is a classic, hearty dish where wild rabbit meat is marinated and cooked slowly with vegetables and herbs before being encased in a flaky pastry crust. Starting with the preparation of the rabbit, it needs marinating overnight in a mixture of wine, garlic, and herbs to tenderize and infuse it with flavors.
Rabbit Pie – Wild rabbit in pastry
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Gigot d’Agneau, or braised lamb leg, is a classic French delicacy that is typically slow-cooked to achieve a tender and succulent meat. The lamb leg is seasoned with aromatic herbs such as rosemary and thyme, along with garlic, to infuse it with robust flavors.
Gigot d’Agneau – Braised lamb leg
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This Bear Sausage recipe is a unique wild game dish that offers the adventurous cook a taste of the wilderness. Wild bear meat is distinct in flavor and requires special preparation to ensure safety and taste. The sausage combines ground bear meat with pork fat to achieve the right balance of flavor and juiciness, as bear meat can be quite lean.
Bear Sausage – Wild bear sausage
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Scotch Eggs are a classic British snack that have found popularity around the globe. This dish consists of a soft or hard-boiled egg encased in a layer of seasoned sausage meat, which is then breaded and fried to golden perfection.
Scotch Eggs: Boiled egg wrapped in sausage, fried.
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Rappie Pie is a classic Acadian dish that has its roots in French Canadian cuisine. This hearty casserole features a base of grated potatoes which are then squeezed of their liquid to result in a starchy foundation.
Rappie Pie – Grated potato, meat casserole
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Jägersoße, or Hunter's sauce, is a classic German sauce with a luxuriously creamy texture and a deep, earthy flavor from the mushrooms. Its rich taste is complemented by the addition of heavy cream, which gives it a smooth finish. This sauce is traditionally served with schnitzel, but it pairs well with other meats such as pork, chicken, or beef.
Jägersoße: Hunter's sauce with mushrooms and cream
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The Horseradish Cream Sauce for Meats is a zesty and creamy condiment that adds a spicy kick to a variety of meat dishes. This sauce is typically made by combining grated horseradish root with sour cream or mayonnaise, a dash of vinegar or lemon juice for acidity, Dijon mustard, and selected spices.
Horseradish preparations for meats
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