FabulousFusionFood's Game-based Recipes 15th Page
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 1887 recipes in total:
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| Poulet Yassa Burkinabé (Burkinabe Chicken Yassa) Origin: Burkina Faso | Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman | Reestit Mutton Soup (Reestit Mutton Soup Soup) Origin: Scotland |
| Poulet Yassa de Guinée (Guinean Poulet Yassa) Origin: Guinea | Pullum Parthicum (Parthian Chicken) Origin: Roman | Relleno de Empanada de Pollo (Chicken Empanada Filling) Origin: Mexico |
| Poulet Yassa Malienne (Malian Chicken Yassa) Origin: Mali | Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman | Rendang Curry Paste Origin: Fusion |
| Poullaille farcie (Stuffed Poultry) Origin: France | Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman | Reshmi Kabab Origin: Bangladesh |
| Poutine Origin: Canada | Pullus Vardanus (Chicken à la Varus) Origin: Roman | Restaurant-style Butter Chicken Origin: India |
| Poutine Origin: Saint Pierre | Pultes (Meat Pottage) Origin: Roman | Restaurant-style Madras Curry Origin: Britain |
| Prawn Laksa Origin: Malaysia | Pultes Cum Iure Oenococti (Pottage with Wine Sauce) Origin: Roman | Restaurant-style Tandoori Chicken Origin: Britain |
| Prawn Laksa Origin: Cocos Islands | Pumpkin and Rice Chicken Soup Origin: American | Rice Pilaf with Avocado Leaf Origin: Fusion |
| Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia | Pumpkin Chowder Origin: American | Rice with Pigeon Peas Origin: Puerto Rico |
| Prawn, Sweet Cicely and Tomato Risotto Origin: Italy | Pumpkin Soup Origin: American | Rich Bread Origin: Ancient |
| Pre-cooked Lamb Origin: Britain | Pupusas Origin: El Salvador | Rich Minestrone Soup Origin: British |
| Pressure Cooker Butter Chicken Curry Origin: Britain | Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding) Origin: Welsh | Rich Raised Pie Origin: Britain |
| Pressure Cooker Chicken Korma Origin: Fusion | Qatari Jareesh Origin: Qatar | Rifissa (Chicken and Lentil Stew) Origin: Morocco |
| Pressure Cooker Jambalaya Origin: American | Qatari Machboos Origin: Qatar | Rillettes de canard (Duck Rillettes) Origin: France |
| Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan | Qatri Chicken Curry Origin: Qatar | Ris Gras Burkinabé Origin: Burkina Faso |
| Pressure Cooker Kentucky Colonel Chicken Origin: American | Quick Paella for Two Origin: Britain | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh |
| Pressure Cooker Massaman Beef Curry Origin: Britain | Râble de Lièvre à la Poivrade (Saddle of Hare à la Poivrade) Origin: France | Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy |
| Pressure Cooker Thai Red Curry Origin: Britain | Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly) Origin: France | Risotto al Tonno (Risotto with Tuna) Origin: Italy |
| Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce Origin: Britain | Rôti de Porc à l'Ananas (Roast Pork with Pineapple) Origin: Mauritius | Risotto alla Arancia (Risotto with Orange) Origin: Italy |
| Prune-stuffed Chicken Origin: Israel | Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion | Risotto alla Milanese Origin: Italy |
| Psemeno kotopoylo me te saltsa lemoni-maintanou (Roasted Chicken With Lemon-Parsley Sauce) Origin: Greece | Ragoût of Turkey Origin: Britain | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland |
| Puerto Rican Arroz Con Pollo Origin: Puerto Rico | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy |
| Puerto Rican Pasteles (Meat-stuffed Masa Pockets) Origin: Puerto Rico | Ragù d'anatra (Venetian Duck Ragu) Origin: Italy | Risotto of nettles and wild herbs Origin: Cape Verde |
| Pulë me Arra (Chicken with Walnuts) Origin: Albania | Raised Gooseberry Pie Origin: Britain | Ritra d'Oie (Ritra of Goose) Origin: Madagascar |
| Pullau Chicken Origin: South Africa | Rapa Nui Cazuela Origin: Easter Island | Ritra de Canard (Ritra of Duck) Origin: Madagascar |
| Pullum Anethatum (Aniseed Chicken) Origin: Roman | Réchauffé Chicken Origin: Kenya | Riyenu (Chamorro Stuffing) Origin: Guam |
| Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives) Origin: Roman | Rechta Origin: Algeria | Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso |
| Pullum elixum cum cucurbitis elixis (Ancient Roman Aniseed Chicken) Origin: Roman | Red Chicken Mole Origin: Mexico | Roast Capons Origin: Britain |
| Pullum Elixum ex Iure Suo (Chicken in its Own Broth) Origin: Roman | Red Chicken Pakora Origin: Britain | Roast Chicken Noodle Soup with Chopsuey Greens Origin: Fusion |
| Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans) Origin: Roman | Red Enchilada Sauce Origin: America | Roast Chicken with Moroccan Spices Origin: African Fusion |
| Pullum Frontonianum (Chicken a la Fronto) Origin: Roman | Red Oil Sweet Potato Greens Origin: Liberia | Roast Christmas Duck with Honey-five-spice Glaze Origin: Fusion |
| Pullum Laseratum (Chicken with Laser) Origin: Roman | Red Orach Soup Origin: Britain | Roast Duck Breasts with Prunes and Armagnac Origin: Britain |
| Pullum Leucozomus (Chicken with White Sauce) Origin: Roman | Red Pepper and Chickpea Salad Origin: Ecuador | |
| Pullum Numidicum (Numidian Guinea Fowl) Origin: Roman | Red-red with Spiced Plantains Origin: Ghana |
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