FabulousFusionFood's Game-based Recipes 16th 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 2013 recipes in total:

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Prawn, Mangetout and Cashew Nut
Stir-fry

     Origin: Australia
Pumpkin Chowder
     Origin: American
Rhubarb-grilled Chicken
     Origin: British
Prawn, Sweet Cicely and Tomato Risotto
     Origin: Italy
Pumpkin Soup
     Origin: American
Rice Bujambura
     Origin: Mozambique
Pre-cooked Lamb
     Origin: Britain
Pupusas
     Origin: El Salvador
Rice Pilaf with Avocado Leaf
     Origin: Fusion
Pressure Cooker Butter Chicken Curry
     Origin: Britain
Pwdin Eirin Mair Siocled
(Chocolate Gooseberry Pudding)
     Origin: Welsh
Rice with Pigeon Peas
     Origin: Puerto Rico
Pressure Cooker Chicken Korma
     Origin: Fusion
Qatari Jareesh
     Origin: Qatar
Rich Bread
     Origin: Ancient
Pressure Cooker Jambalaya
     Origin: American
Qatari Machboos
     Origin: Qatar
Rich Minestrone Soup
     Origin: Britain
Pressure Cooker Kareraisu
(Pressure Cooker Japanese Curry)
     Origin: Japan
Qatri Chicken Curry
     Origin: Qatar
Rich Raised Pie
     Origin: Britain
Pressure Cooker Kentucky Colonel
Chicken

     Origin: American
Quick Paella for Two
     Origin: Britain
Rifissa
(Chicken and Lentil Stew)
     Origin: Morocco
Pressure Cooker Massaman Beef Curry
     Origin: Britain
Râble de Lièvre à
la Poivrade

(Saddle of Hare à la Poivrade)
     Origin: France
Rillettes de canard
(Duck Rillettes)
     Origin: France
Pressure Cooker Thai Red Curry
     Origin: Britain
Rôti de Chevreuil, Pommes et
Confiture de Groseille

(Roast Venison, Apples and Gooseberry
Jelly)
     Origin: France
Ris Gras Burkinabé
     Origin: Burkina Faso
Prosciutto-wrapped Chicken Thigh with
Mushroom Marsala Sauce

     Origin: Britain
Rôti de Porc à
l'Ananas

(Roast Pork with Pineapple)
     Origin: Mauritius
Risoto o Ddail Poethion a Pherlysiau
Gwyllt

(Risotto of Nettles and Wild Herbs)
     Origin: Welsh
Prune-stuffed Chicken
     Origin: Israel
Rack of Lamb with
Sénégal Pepper Emulsion

     Origin: African Fusion
Risotto al Funghi Porcini e Nepitella
(Risotto with Porcini Mushrooms and
Lesser Calamint)
     Origin: Italy
Psemeno kotopoylo me te saltsa
lemoni-maintanou

(Roasted Chicken With Lemon-Parsley
Sauce)
     Origin: Greece
Ragoût of Turkey
     Origin: Britain
Risotto al Tonno
(Risotto with Tuna)
     Origin: Italy
Puerto Rican Arroz Con Pollo
     Origin: Puerto Rico
Ragu alla Bolognese
(Traditional Bolognese Sauce)
     Origin: Italy
Risotto alla Arancia
(Risotto with Orange)
     Origin: Italy
Puerto Rican Pasteles
(Meat-stuffed Masa Pockets)
     Origin: Puerto Rico
Ragù d'anatra
(Venetian Duck Ragu)
     Origin: Italy
Risotto alla Milanese
     Origin: Italy
Pulë me Arra
(Chicken with Walnuts)
     Origin: Albania
Raised Gooseberry Pie
     Origin: Britain
Risotto allo Zafferano
(Saffron Risotto)
     Origin: Switzerland
Pullau Chicken
     Origin: South Africa
Rapa Nui Cazuela
     Origin: Easter Island
Risotto con Prosciutto e Piselli
(Risotto with Ham and Peas)
     Origin: Italy
Pullum Anethatum
(Aniseed Chicken)
     Origin: Roman
Réchauffé Chicken
     Origin: Kenya
Risotto of nettles and wild herbs
     Origin: Cape Verde
Pullum cum Olivis Columbadibus
(Boiled Chicken with Columbadian Olives)
     Origin: Roman
Rechta
     Origin: Algeria
Ritra d'Oie
(Ritra of Goose)
     Origin: Madagascar
Pullum elixum cum cucurbitis elixis
(Ancient Roman Aniseed Chicken)
     Origin: Roman
Red Chicken Mole
     Origin: Mexico
Ritra de Canard
(Ritra of Duck)
     Origin: Madagascar
Pullum Elixum ex Iure Suo
(Chicken in its Own Broth)
     Origin: Roman
Red Chicken Pakora
     Origin: Britain
Riyenu
(Chamorro Stuffing)
     Origin: Guam
Pullum Elixum ex Iure Suo
(Boiled Chicken with Boiled Egyptian
Beans)
     Origin: Roman
Red Enchilada Sauce
     Origin: America
Riz Gras au Poulet
(Fat Rice with Chicken)
     Origin: Burkina Faso
Pullum Frontonianum
(Chicken a la Fronto)
     Origin: Roman
Red Oil Sweet Potato Greens
     Origin: Liberia
Riz Gras du Burkinabé
(Burkina Faso Fat Rice)
     Origin: Burkina Faso
Pullum Laseratum
(Chicken with Laser)
     Origin: Roman
Red Orach Soup
     Origin: Britain
Riz Jollof du Niger
(Niger-style Jollof Rice)
     Origin: Niger
Pullum Leucozomus
(Chicken with White Sauce)
     Origin: Roman
Red Pepper and Chickpea Salad
     Origin: Ecuador
Roast Capons
     Origin: Britain
Pullum Numidicum
(Numidian Guinea Fowl)
     Origin: Roman
Red-red with Spiced Plantains
     Origin: Ghana
Roast Chicken Noodle Soup with
Chopsuey Greens

     Origin: Fusion
Pullum Paroptum
(Lightly-roasted Chicken)
     Origin: Roman
Redcurrant Jus
     Origin: Britain
Roast Chicken with Moroccan Spices
     Origin: African Fusion
Pullum Parthicum
(Parthian Chicken)
     Origin: Roman
Reestit Mutton Soup
(Reestit Mutton Soup Soup)
     Origin: Scotland
Roast Christmas Duck with
Honey-five-spice Glaze

     Origin: Fusion
Pullum Tractogalatus
(Chicken Prepared in Pastry and Milk)
     Origin: Roman
Relleno de Empanada de Pollo
(Chicken Empanada Filling)
     Origin: Mexico
Roast Duck Breasts with Prunes and
Armagnac

     Origin: Britain
Pullus Farsilis
(Chicken with Liquid Filling)
     Origin: Roman
Rendang Curry Paste
     Origin: Fusion
Roast Duck with Orange Salad
     Origin: Britain
Pullus Vardanus
(Chicken à la Varus)
     Origin: Roman
Reshmi Kabab
     Origin: Bangladesh
Roast Goose Stuffed with Mashed Potato
     Origin: Fusion
Pultes
(Meat Pottage)
     Origin: Roman
Restaurant-style Butter Chicken
     Origin: India
Roast Goose with Potato Stuffing
     Origin: Ireland
Pultes Cum Iure Oenococti
(Pottage with Wine Sauce)
     Origin: Roman
Restaurant-style Madras Curry
     Origin: Britain
Pumpkin and Rice Chicken Soup
     Origin: American
Restaurant-style Tandoori Chicken
     Origin: Britain

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