Tag Archives: meat

Prime boiled beef with horseradish sauce-Tafelspitz mit Meerrettichsauce

aaxTafelspitz (literally meaning tip (of meat) for the table) is boiled beef in broth, served with horseradish. It is considered to be the “national dish” of Austria and is equally popular in Germany. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, “His Majesty’s private table is never without a fine piece of boiled beef, which is one of his favorite dishes.” Continue reading

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Haunch of Hare(Jackrabbit) with dumplings and red cabbage – Gespickte Hasenkeule mit Rokraut und Klößen

hasenkeuleHares and rabbits are plentiful in many areas, adapt to a wide variety of conditions, and reproduce quickly, so hunting is often less regulated than for other varieties of game. In rural areas and particularly in pioneer times, they were a common source of meat. Hares can be prepared in the same manner as rabbits—commonly roasted or taken apart for breading and frying.
The most common kind of preparation in germany is making a roast from spiked hare haunches. Continue reading

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Roast venison with red cabbage, sprouts and potato croquettes – Rehbraten mit Rotkohl,Rosenkohl und Kartoffelkroketten

rehRoast venison is a vintage wild dish, which is served in Germany for special holidays, festivities or in speciality restaurants. This receipt explains the traditional preparation of venison or deer. These wild meat dishes are mostly served with red cabbage. I will explain a receipt which is descended by our grandmother. I have chosen potato croquettes for side dish, because I didn’t want to make it more complex. You can serve salted potatoes or potatoes dumplings instead of it. I will publish an instruction for dumplings within the next weeks. Continue reading

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