Rich, tender braised duck bathed in comforting flavors: sauerkraut, root vegetables, even a little sausage. For duck or goose legs, braising is the way to go. It’s an easy weekend supper. Pretty much every culture that eats duck makes braised duck, and this is a venerable recipe from Germany called braised duck Niederwald. It seems like
Similar to British Recipes, German recipes get a bad rap. German food is not all stodgy and heavy, and the food in neighboring Austria is even lighter. Here's a collection of nearly 30 recipes to get you started.
What follows is my idiosyncratic collection of German recipes that focus on fish, seafood, wild game, edible wild plants and mushrooms. That doesn't mean you can't make these recipes with supermarket meats -- the dishes have been tested for both.
It gets cold in Germany, so you will see a lot of cool and cold weather dishes here like knoephla soup, which also happens to be popular in North Dakota, hasenpfeffer and lots of sausages, like weisswurst.
That said, German food has a lighter side, too. Take the spinach spätzle in the picture above. It's pretty, light, and perfect for spring. Or the fish balls with green sauce, often done with freshwater fish like pike, perch or walleye, is a light summer supper.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
A recipe for bierocks or runzas, bread buns filled with meat, cabbage, sauerkraut and onions. Bierocks can be made with any meat.
Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
I rarely breast out doves, but when I do I typically make this recipe. It’s German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it’s a great time to make this classic.
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name. Traditionally made with beef and pork, my landjaeger is made with venison and pork fat. You could use any red meat
When life gives you the shanks from large deer, braise them whole. Cooked slow and low, shanks get so tender no knife is needed. This Austrian recipe is absolutely a keeper, if only for the sauerkraut alone: As you’ll see, it’s not your normal kraut.