FabulousFusionFood's Meat-based Recipes 15th Page
Painting of 'Still Life with Dressed Game, Meat, and Fruit' byAlexandre-François Desportes.
Welcome to FabulousFusionFood's Meat-based Recipes Page — Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers.
The word meat comes from the Old English word mete, meaning food in general. In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal, other edible organs such as liver and kidney. The term is sometimes used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, sheep, goats, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, insects, poultry, or other animals.
Here I've used a broader definition of 'meat' to include the flesh of animals, birds and insects. Fish, shellfish, aquatic crustaceans and seafood are excluded and have their own section on this site as Fish and Seafood. Insects are now included in their own section as I will be increasing the number of insect-based recipes on this site over the coming months.
As this site also includes historic recipes, there will be some unusual animals in the lists (like crane and flamingos from ancient Roman cookery) also game meats (or bushmeat) will include agouti, and capybara from South America, snakes from many cultures, antelopes and cane rats from Africa. Also the culinary sub-types of birds, poultry for domesticated birds, game for game birds and fowl for Galliforms (chicken-like) and Anseriformes (waterfowl). Offal, the internal organs, feet and heads of animals also has its own section.
The alphabetical list of all the meat-based recipes on this site follows, (limited to 100 recipes per page). There are 4747 recipes in total:
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| Dharan Pork Momos Origin: Nepal | Dorset Sausage Pasties Origin: Britain | Duckling Dar es Salaam Origin: Tanzania |
| Dhiafora Parayiemista (Mixed Stuffed Vegetables) Origin: Cyprus | Dou-louf en Daube (Cow's Feet Stew) Origin: Chad | Duckling with New Peas Origin: Britain |
| Dibi Origin: Gambia | Dounguouri Soko (Meat Stew with White Beans) Origin: Niger | Dulse Chowder with Mallow Cheeses Origin: British |
| Diced Beef Chili Con Carne Origin: American | Dovga (Pea and Sorrel Soup with Meatballs) Origin: Azerbaijan | Dumplings in Cold Spicy Sauce Origin: Fusion |
| Dijon-glazed Corned Beef Origin: Ireland | Dovi (Peanut Butter Stew) Origin: Zimbabwe | Dundee Lamb Chops Origin: Scotland |
| Dill Piccata Sauce Origin: France | Drawen Benes (Mixed Beans) Origin: England | Dunguri nda Mo (Rice and Black-eyed Peas) Origin: Niger |
| Dill Pilaf Origin: Azerbaijan | Drepee (Small Birds in Almond Milk) Origin: England | Durban Bunny Chow Origin: South Africa |
| Djaratankai Origin: Mali | Dress-up Dress-down Meatloaf Origin: Australia | Durban Cornish Hen Curry Origin: South Africa |
| Djed b'l-Qasbour (Chicken and Olive Stew) Origin: Algeria | Driblws (Turkey Giblets, Chinese Style) Origin: Welsh | Durban-style Mutton Curry with Potatoes and Dumplings Origin: South Africa |
| Djibouti Sambusas Origin: Djibouti | Dried Morel Bisque Origin: Britain | Durban-style Steak and Kidney Stew Origin: South Africa |
| Djim'bre Origin: Cote dIvoire | Drisheen Origin: Ireland | Easter Brisket Origin: American |
| Dobrada Origin: Portugal | Drisheen Sausage Origin: Ireland | Easter Brunch Sausage Strata Origin: Britain |
| Dograma (Meat and Pasta Dish) Origin: Turkmenistan | Dromedary Tibs Origin: Djibouti | Easter Frittata Origin: American |
| Dograma II Origin: Turkmenistan | Drunken Chili Origin: American | Easter Greek Lamb Origin: Greece |
| Dolma (Stuffed Grape Leaves) Origin: Azerbaijan | Dry Beef Curry Origin: India | Easter Ham Origin: American |
| Domácí Paštiku (Home-made Liver Pâté) Origin: Czech | Dry Curried Chicken Origin: Aruba | Easter Ham with Rhubarb Sauce Origin: Britain |
| Dombrés haricots rouges (Red Bean Dombrés) Origin: Guadeloupe | Dry Keema Curry Origin: India | Easter Lamb Bobotie Origin: South Africa |
| Dombrés Poulet (Chicken Dombres) Origin: Martinique | Dry Rice Origin: Liberia | Easter Leg of Lamb with Apricots Origin: Britain |
| Dominica Calypso Chicken Origin: Dominica | Dry-fry Pork, Kenyan Style Origin: Kenya | Easy Coconut Chicken Curry Origin: New Zealand |
| Dominica Curried Goat Origin: Dominica | Dublin Coddle Origin: Ireland | Easy Shoyu Chicken Origin: Hawaii |
| Dominica Red Beans Soup Origin: Dominica | Dublin Coddle Origin: Ireland | EbunuEbunu Soup Origin: Ghana |
| Dominica Reef Chicken Origin: Dominica | Duck and Cabbage Soup Origin: China | Economical Mince Origin: Scotland |
| Dominica Sancocho Origin: Dominica | Duck and Green Pea Curry Origin: India | Edikang Ikong Soup Origin: Nigeria |
| Dominican Chicken Pelau Origin: Dominica | Duck Borscht Origin: Poland | Editan Soup II Origin: Nigeria |
| Dominican Chimichurri Burgers Origin: Dominican Republic | Duck Curry with Aubergine and Bamboo Origin: Vietnam | Efere Usung Udia Origin: Nigeria |
| Dominican Mountain Chicken Origin: Dominica | Duck Egg Scotch Eggs Origin: Scotland | Efo Riro Origin: Nigeria |
| Domoda II Origin: Gambia | Duck Egg Victoria Sponge Origin: Britain | Efo-riro (Vegetable Stew) Origin: Nigeria |
| Domoda III Origin: Gambia | Duck Pilau Origin: India | Egg Curry Origin: Anglo-Indian |
| Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk) Origin: Martinique | Duck Sukuti Origin: Nepal | Egg Masala Origin: India |
| Dopiazeh Origin: Iran | Duck with Lentils, Dates and Radicchio Origin: Fusion | Egredouce (Meat in Sweet and Sour Sauce) Origin: England |
| Doro Alicha Origin: Ethiopia | Duck with Lentils, Dates and Radicchio Origin: Britain | Egusi Soup Origin: Nigeria |
| Doro Wat (Red Chicken Stew) Origin: Ethiopia | Duck with Marmalade Origin: Scotland | Egusi with Efo Origin: Nigeria |
| Doro Wot (Red Chicken Stew) Origin: Ethiopia | Duck with Plums and Burdock Origin: Fusion | |
| Doro Zigini (Zesty Chicken Stew) Origin: Eritrea | Duck with Wild Plum Sauce Origin: Britain |
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