FabulousFusionFood's Game-based Recipes 14th 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 1359 recipes in total:
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Turkey Tetrazzini Casserole Origin: American | Victorian Chicken Korma Origin: Anglo-Indian | Winter Minestrone Soup Origin: Fusion |
Turkey Vindaloo Curry Origin: Fusion | Victorian Chicken Malay Dopiaza Origin: Anglo-Indian | Wisteria Pancakes Origin: China |
Turkey, Squash and Cranberry Ravioli Origin: Britain | Victorian Chicken Pilau Origin: Anglo-Indian | Wyau Hwyaden Mewn Caws (Duck Eggs in Cheese) Origin: Welsh |
Turnip Top Soup Origin: Britain | Victorian Pish-pash Origin: Anglo-Indian | Wyau Hwyaden, Dull Ynys Môn (Anglesey-style Duck Eggs) Origin: Welsh |
Turtures (Turtledoves) Origin: Roman | Victorian Roast Goose Origin: Britain | Xavier Suppe (Xavier Soup) Origin: Italy |
Twmplen Gwsberis (Gooseberry Dumpling) Origin: Welsh | Vulvulae Isiciatae (Forcemeat for Sow's Womb) Origin: Roman | Xinxim (Brazilian Chicken and Crayfish in Peanut Sauce) Origin: Brazil |
Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu) Origin: India | Walkie Talkies Origin: South Africa | Yétissé de Poulet (Chicken Yétissé) Origin: Guinea |
Vadouvan Chicken Curry Origin: France | Watercress and Cobnut Soup Origin: Britain | Yangon Kyet Thar Hin (Yangon Chicken Curry) Origin: Myanmar |
Varutharacha Kozhi Curry (Varutharacha Chicken Curry) Origin: India | Watercress Soup Origin: Britain | Yaroa Dominicana Origin: Dominican Republic |
Varuval Chicken Curry Origin: India | Wattakka Soup (Pumpkin Soup) Origin: Sri Lanka | Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance) Origin: Senegal |
Veal or Mutton Gravy Origin: Britain | White Chili Origin: America | Yassa Poulet (Chicken Yassa) Origin: Senegal |
Veau à l'indienne (Indian-style veal) Origin: France | White Curry Origin: Fusion | Yebeh Stew Origin: Sierra Leone |
Vegetable-brined Turkey Origin: Britain | White Stock Origin: Britain | Yen Thongba (Manipuri Chicken Curry) Origin: India |
Vele in Bokenade (Veal in Sauce) Origin: England | White Veal Stock Origin: Britain | Yétissé de Poisson (Fish Yetisse) Origin: Mali |
Velouté Sauce (Sauce Velouté) Origin: France | Whole Chicken Soup Origin: China | Yiouvarlakia Souppa (Meatball Soup) Origin: Cyprus |
Venison with Gin-flavoured Sauce Origin: Britain | Whole Smoked Chicken Origin: African Fusion | Zafrani Murgh Origin: India |
Vermicelles (Vermicelli) Origin: Mauritania | Wild Garlic and Walnut Mayonnaise Origin: Britain | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
Vermicelli with Chicken and Wood Ear Mushrooms Origin: China | Wild Greens Soup Origin: Britain | Zigni (Eritrean Spiced Meat Stew) Origin: Eritrea |
Vert desire Origin: England | Wild Mushroom Soup Origin: Britain | Zupa Szczaiona (Sorrel Soup with Sour Cream) Origin: Poland |
Victorian Chicken Country Captain Origin: Anglo-Indian | Wild Mustard Greens with Sausage and Bean Soup Origin: Italy |
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