Meat

A Russian-ish holiday game recipe, inspired by two entries from The Derrydale Game Cookbook, and a short biography of Louis Pullig De Gouy.

In my recent post about restaurant Vinodol in Zagreb, I got to try veal “under the bell” – teletina ispod peke or pod pekom in Croatian. Dating from Neolithic times, the peka…

When I wrote about the Dolac market in Zagreb, I mentioned that Croatia boasted an inordinate number of rabbit recipes. Judge for yourself: Aldo Ivanišević’s Dalmatinska Kuhinja counts half a dozen recipes,…

When I wrote about my recent trip to Lake Lacha, I mentioned the abundance of wild game in the area and the many alleged health benefits of consuming bear meat and bear…

I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef…

It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us…

Here’s a recipe that I wanted to give you before the holidays: a traditional Czech whole roast duck! Pečená kachna is a classic holiday dish in Czech Republic (you can also enjoy…

Hot on the heels of my Njeguški Stek, here comes another similar grilled dish! Also made with cheese, cured pork, and a white meat escalope, the stuffed pork loin (punjena vješalica in…

In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled…

When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical…