FabulousFusionFood's Game-based Recipes 12th Page

chicken, turkey, geese, duck.
Welcome to FabulousFusionFood's Poultry-based Recipes Page — The recipes presented here are all based on poultry-derived meats as an ingredient. Poultry, also known as 'farm birds' are birds that have been brought into domesticity and are farmed for their meat and/or eggs. Chickens are the most well known examples of poultry and many think only of chickens when the term poultry is mentioned. However, the list of poultry also includes: ducks, geese, guineafowl, pigeons, quail and turkeys. To this list should also be added ostriches, which are farmed in Africa and latterly pheasants which are also farmed these days. In Victorian times peacocks would also have been on the list, but these birds are not really farmed for their meat these days, though they are kept in domesticity.
Chickens were the first poultry, being domesticated in Thailand around 8000 years ago. Interestingly, the next domesticated poultry bird was the pigeon (actually the common or rock pigeon) which was domesticated in the Near East about 5000 years ago.
Guineafowl are some of my favourite birds, but though they are endemic to Africa, with four genera and eight species spread across the continent, it's only the Helmeted guineafowl, Numida meleagris that has been domesticated outside of Africa. It has been introduced in East Africa, South America, the West Indies, the United States, Britain, France and India where it is raised for meat, kept as a pet and sometimes used for eggs. Of the seventy-odd species of quail, ten have been domesticated. However, in commercial production it's the Coturnix (Japanese) quail that's most commonly encountered due to its larger size and more prolific egg-laying habits.
Turkeys were first domesticated by the indigenous peoples of Mexico about 2800 years ago, with a separate domestication event in the American southwest about 2200 years ago. They were first introduced to Europe in the middle of the 16th century CE.
Domesticated ducks are predominantly derived from the wild Mallard Anas platyrhynchos and were first domesticated in Southern China around 4000 years ago. Duck farming for both meat and eggs is a widespread and ancient industry in Southeast Asia. The exception to this is the Muscovy duck, which is a separate species, Cairina moschata (also known as Barbary Duck in culinary usage). They are native to the tropical Americas and had been domesticated by many native American peoples for centuries prior to the arrival of Columbus who took some back to Europe on his return voyage.
In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the greylag goose (Anser anser), these being domesticated around 5000 years ago in southeastern Europe or in Egypt. These geese were introduced to Northern Europe during the early Iron age. In eastern Asia, the original domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them.
The alphabetical list of all the poultry-based recipes on this site follows, (limited to 100 recipes per page). There are 1401 recipes in total:
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Ragoût of Turkey Origin: Britain | Roast Turkey with Herbs Origin: Britain | Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea |
Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Roast Wild Duck Origin: Britain | Sauce de Lapin (Rabbit Sauce) Origin: Gabon |
Raised Gooseberry Pie Origin: Britain | Romazava Origin: Madagascar | Sauce Koumrangan (Hibiscus Leaf Sauce) Origin: Chad |
Réchauffé Chicken Origin: Kenya | Rosebay Willowherb, Ramson and Spinach Soup Origin: Britain | Sauce Madame Origin: England |
Red Chicken Mole Origin: Mexico | Roulade Sévigné (Sévigné Roulade) Origin: France | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England |
Red Chicken Pakora Origin: Britain | Rourou Balls Origin: Fiji | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England |
Red Orach Soup Origin: Britain | Rwandan Chicken Origin: Rwanda | Sauce sarzyne (Saracen Sauce) Origin: England |
Red-red with Spiced Plantains Origin: Ghana | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Sauerkraut Filling for Vareniki Origin: Ukraine |
Rendang Curry Paste Origin: Fusion | Saagwala Murg (Chicken Saagwala) Origin: India | Sausage, Apple and Cranberry Stuffing Origin: American |
Reshmi Kabab Origin: Bangladesh | Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia | Sautéed Daisy Greens with Roasted Baby Beetroot Origin: Britain |
Restaurant-style Butter Chicken Origin: India | Saffron Broth Origin: Britain | Sawse Madame Origin: Britain |
Restaurant-style Madras Curry Origin: Britain | Saffron Chicken Korma with Wholemeal Paratha Origin: India | Sceallóga curaithe (Curry Chips) Origin: Ireland |
Restaurant-style Tandoori Chicken Origin: Britain | Sage and Lemon Poussin Origin: Britain | Schyconys with the Bruesse (Stewed Chicken) Origin: England |
Rice with Pigeon Peas Origin: Puerto Rico | Saint Kitts Chicken Bouillon Origin: Saint Kitts | Scotch Collops Origin: Scotland |
Rich Bread Origin: Ancient | Saint Lucia Chicken Curry Origin: Saint Lucia | Scottish Chinese Takeaway Chicken Curry Origin: Scotland |
Rich Minestrone Soup Origin: British | Saint Lucian Bouillon Origin: Saint Lucia | Scottish Green Pea Soup Origin: Scotland |
Rich Raised Pie Origin: Britain | Saint Vincent Chicken Pelau Origin: Saint Vincent | Scottish Leek and Potato Soup Origin: Scotland |
Rillettes de canard (Duck Rillettes) Origin: France | Sajilo Kukhura ko Momo (Nepalese Chicken Momo Dumplings) Origin: Nepal | Seafood Amok Origin: Cambodia |
Ris Gras Burkinabé Origin: Burkina Faso | Sala Cattabia (Potted Salads) Origin: Roman | Seafood Curry Origin: Scotland |
Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh | Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman | Senegalese Lemon Soup Origin: Senegal |
Risotto alla Milanese Origin: Italy | Salmagundi Origin: Britain | Sesame Chicken Brochettes Origin: Britain |
Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Salmi Poulet Mauriticien (Chicken Mauritius) Origin: Mauritius | Sesame Pork Stir-fry Origin: Australia |
Risotto of nettles and wild herbs Origin: Cape Verde | Salmis de Faisan (Salmis of Pheasant) Origin: France | Shahi Chicken Korma Origin: India |
Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso | Salmis de Palombe (Salmis of Pigeons) Origin: France | Shahi Murgh Korma (Royal Chicken Korma) Origin: India |
Roast Capons Origin: Britain | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea | Shatkora Beef Curry BIR Origin: Britain |
Roast Chicken Noodle Soup with Chopsuey Greens Origin: Fusion | Salsify and Apple Soup Origin: England | Shav (Cold Polish Sorrel Soup) Origin: Poland |
Roast Chicken with Moroccan Spices Origin: African Fusion | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman | Sherried Chicken Liver Brochettes Origin: Britain |
Roast Christmas Duck with Honey-five-spice Glaze Origin: Fusion | Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry) Origin: India | Shito (Dark Chilli Sambal) Origin: Ghana |
Roast Duck with Orange Salad Origin: Britain | Sancochi di Galinja (Chicken Stew) Origin: Aruba | Shorbet Ads (Sudanese Lentil Soup) Origin: Sudan |
Roast Goose Stuffed with Mashed Potato Origin: Fusion | Sancocho Dominicano (Dominican Stew) Origin: Dominican Republic | Shoyu Chicken Origin: Hawaii |
Roast Goose with Sour Cherry Sauce Origin: Britain | Saté (Marinated Kebabs) Origin: Aruba | Sibirskie Jeskimosy (Siberian Huskies) Origin: Siberia |
Roast Michelmas Goose with Apples and Prunes Origin: Northern Ireland | Satay Chicken Curry Origin: Malaysia | Sichuan-style Chicken with Chilli Bean Sauce Origin: China |
Roast Salmon Chowder Origin: Britain | Sattoo Origin: India | |
Roast Stuffed Pigeons Origin: South Africa | Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) Origin: Burkina Faso |
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