FabulousFusionFood's Game-based Recipes 12th Page

Commonly farmed poultry. Commonly farmed poultry. Guineafowl, pigeon, quail, pheasant,
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:

Page 12 of 15



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

Page 12 of 15