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The Portuguese cuisine tends to treat meat in the opposite manner
to that of fish. The flavour of the meat is often disguised or
dismissed by the strength of the sauce or garnishing. This is
particularly true when they prepare wild game. Here, we have
attempted to list some dishes that are really appetising.
 Arroz de Pato
A simple and satisfying dish of strips of roasted duck mixed with
rice and roasted again in the oven.
Bife à Frigideira
This is a rump steak with a thick slice of gammon ham on top
fried in an earthenware oval dish with a slice of bread.
Bife de Peru
Thick tasty slices of turkey fried with garlic and served with
chipped potatoes, rice and side salad.
Cabidela
A dish not for the faint-hearted! This dish is "jugged
cock" with rice and the cock’s blood plus vinegar is
added as it is being cooked.With rice or boiled potaotes
Carne de Porco à Alentejana
Fried cubes of pork and cockles partially cooked together with a
tomato and onion sauce.
Coelho à Minhota
This dish almost fits into the introduction paragraph above. A
rabbit is marinated for 24 hours and then fried in small sections.
The rabbit is served with a tomato based sauce.
Cozido à Portuguesa
This is a "meat stew" made from the shin of beef,
served without the liquid and made from boiled white cabbage,
carrots, turnips, smoked sausage and rice. Other types of meat may
also be used.
Dobrada com Grão
A mixture of celery, onions, leeks, added to strips of tripe, and
seasoned and served with chick-peas.
Empadinhas de Castelo Branco
These are tasty "meat pies" whose meat contents can
vary prepared with onions and some white wine.
Ensopada de Borrego
A rich recipe for fried pieces of saddle of lamb in a onion and
garlic sauce, and served with slices of bread covered in the
resultant sauce.
Faisão Estufado
This a regional dish of stewed marinated pheasant in brandy and
wine.
Frango Piri-Piri
This is smallish tasty chicken gilled on charcoal while being
basted with a special sauce prepared differently by each chef. The
essential ingredient is the hot piri-piri and the chicken must be
served straight from the grill. Normally chipped potatoes and salad
accompany the chicken.
Iscas com Elas
Liver marinated with garlic, pepper and bay leaves, some white wine
and a touch of vinegar. Fried in pork fat and served with boiled
potatoes. A dish renown for its popularity in the area of Lisbon.
Leitão Bairrada
"Suckling pig" slowly cooked with wood faggots and
basted for several hours in a specially constructed stone oven and
served hot or cold.
Lombo de Porco de Monção
Oven prepared pork usually accompanied by roasted skinned chestnuts.
Rabo de Boi com Grão
An oxtail prepared in a thick sauce and served with chick-peas
Tripas à Moda do Porto
A dish that tends to be strong in flavor. Made from calf’s tripe,
veal shank, smoked sausage, streaky bacon and chicken.
Vitela assada
Oven cooked lean veal then sliced and served with a sauce consisting
of chopped tomatoes and onions.
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