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 1401 recipes in total:
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Tom Yum Gai (Hot and Sour Chicken Soup) Origin: Thailand | Turkey Leftovers Hotpot Origin: Britain | Walkie Talkies Origin: South Africa |
Tongabezi Chicken Curry Origin: Zambia | Turkey Rendang Origin: Fusion | Watercress and Cobnut Soup Origin: Britain |
Torta de Frango (Brazilian Chicken Pie) Origin: Brazil | Turkey Rolls Origin: Britain | Watercress Soup Origin: Britain |
Tortellini di Natale (Christmas Tortellini) Origin: Italy | Turkey Singapore Noodles Origin: Fusion | Wattakka Soup (Pumpkin Soup) Origin: Sri Lanka |
Tournedos Rossini (Fillet Rossini) Origin: France | Turkey Steaks with Redcurrant Glaze Origin: Britain | White Chili Origin: America |
Tournedos Rossini Origin: France | Turkey Tetrazzini Origin: American | White Curry Origin: Fusion |
Tourtes parmeriennes (Parmesan Pies) Origin: France | Turkey Tetrazzini Casserole Origin: American | White Stock Origin: Britain |
Traditional Chicken Dopiaza Origin: India | Turkey Vindaloo Curry Origin: Fusion | White Veal Stock Origin: Britain |
Traditional Mattar Keema Curry Origin: India | Turkey, Squash and Cranberry Ravioli Origin: Britain | Whole Chicken Soup Origin: China |
Traditional Pork Pie Origin: Britain | Turks and Caicos Coconut Chicken Curry Origin: Turks Caicos | Whole Smoked Chicken Origin: African Fusion |
Traditional Roast Chicken Origin: Britain | Turks and Caicos Jerk Chicken Origin: Turks Caicos | Wild Garlic and Walnut Mayonnaise Origin: Britain |
Traditional Roast Duck Origin: Britain | Turnip Top Soup Origin: Britain | Wild Greens Soup Origin: Britain |
Traditional Roast Goose Origin: Britain | Turtures (Turtledoves) Origin: Roman | Wild Mushroom Soup Origin: Britain |
Traditional Roast Pheasant Origin: Britain | Twmplen Gwsberis (Gooseberry Dumpling) Origin: Welsh | Wild Mustard Greens with Sausage and Bean Soup Origin: Italy |
Traditional Roast Turkey Origin: Britain | Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu) Origin: India | Winter Minestrone Soup Origin: Fusion |
Trini Curried Pork Origin: Trinidad | Vadouvan Chicken Curry Origin: France | Wisteria Pancakes Origin: China |
Trini Plantain Curry Origin: Trinidad | Varutharacha Kozhi Curry (Varutharacha Chicken Curry) Origin: India | Wyau Hwyaden Mewn Caws (Duck Eggs in Cheese) Origin: Welsh |
Trinidadian Chicken Curry Origin: Trinidad | Varuval Chicken Curry Origin: India | Wyau Hwyaden, Dull Ynys Môn (Anglesey-style Duck Eggs) Origin: Welsh |
Trinidadian Curry Duck Origin: Trinidad | Veal or Mutton Gravy Origin: Britain | Xavier Suppe (Xavier Soup) Origin: Italy |
Trinidadian Pepper Pot Origin: Trinidad | Veau à l'indienne (Indian-style veal) Origin: France | Xinxim (Brazilian Chicken and Crayfish in Peanut Sauce) Origin: Brazil |
Trinidadian Turkey Curry Origin: Trinidad | Vegetable-brined Turkey Origin: Britain | Yétissé de Poulet (Chicken Yétissé) Origin: Guinea |
Tropical Chicken Pizza Origin: American | Vele in Bokenade (Veal in Sauce) Origin: England | Yangon Kyet Thar Hin (Yangon Chicken Curry) Origin: Myanmar |
Tsebhi Derho (Spicy Chicken) Origin: Eritrea | Velouté Sauce (Sauce Velouté) Origin: France | Yaroa Dominicana Origin: Dominican Republic |
Turdos Aponcomenos (Thrushes, Seasoned by the Throat) Origin: Roman | Venison with Gin-flavoured Sauce Origin: Britain | Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance) Origin: Senegal |
Turkey and Chips Origin: Britain | Vermicelles (Vermicelli) Origin: Mauritania | Yassa Poulet (Chicken Yassa) Origin: Senegal |
Turkey and Cranberry Mini Pies Origin: Britain | Vermicelli with Chicken and Wood Ear Mushrooms Origin: China | Yebeh Stew Origin: Sierra Leone |
Turkey and Yam Pepper Soup Origin: Nigeria | Vert desire Origin: England | Yen Thongba (Manipuri Chicken Curry) Origin: India |
Turkey Cakes Origin: Britain | Victorian Chicken Country Captain Origin: Anglo-Indian | Yétissé de Poisson (Fish Yetisse) Origin: Mali |
Turkey Curry Origin: Britain | Victorian Chicken Korma Origin: Anglo-Indian | Yiouvarlakia Souppa (Meatball Soup) Origin: Cyprus |
Turkey Curry Samosas Origin: Britain | Victorian Chicken Malay Dopiaza Origin: Anglo-Indian | Zafrani Murgh Origin: India |
Turkey Curry with Yams Origin: Fusion | Victorian Chicken Pilau Origin: Anglo-Indian | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
Turkey Etouffee Origin: American | Victorian Pish-pash Origin: Anglo-Indian | Zigni (Eritrean Spiced Meat Stew) Origin: Eritrea |
Turkey Keema Curry Origin: Britain | Victorian Roast Goose Origin: Britain | |
Turkey Leftovers Curry Origin: Britain | Vulvulae Isiciatae (Forcemeat for Sow's Womb) Origin: Roman |
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