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 1887 recipes in total:

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Roast Duck with Orange Salad
     Origin: Britain
Salmagundi
     Origin: Britain
Sauce sarzyne
(Saracen Sauce)
     Origin: England
Roast Goose Stuffed with Mashed Potato
     Origin: Fusion
Salmi Poulet Mauriticien
(Chicken Mauritius)
     Origin: Mauritius
Saudi Arabian Jareesh
     Origin: Saudi Arabia
Roast Goose with Sour Cherry Sauce
     Origin: Britain
Salmis de Faisan
(Salmis of Pheasant)
     Origin: France
Sauerkraut Filling for Vareniki
     Origin: Ukraine
Roast Michelmas Goose with Apples and
Prunes

     Origin: Northern Ireland
Salmis de Palombe
(Salmis of Pigeons)
     Origin: France
Sausage, Apple and Cranberry Stuffing
     Origin: American
Roast Salmon Chowder
     Origin: Britain
Salsa de Cacahuete con Pollo
(Peanut Sauce with Chicken)
     Origin: Equatorial Guinea
Sautéed Collard Greens
     Origin: American
Roast Stuffed Pigeons
     Origin: South Africa
Salsa de Rajas
     Origin: Mexico
Sautéed Daisy Greens with Roasted
Baby Beetroot

     Origin: Britain
Roast Turkey with Herbs
     Origin: Britain
Salsify and Apple Soup
     Origin: England
Savoury Aigrettes
     Origin: British
Roast Wild Duck
     Origin: Britain
Salsum Sine Salso
(Saltfish without Saltfish)
     Origin: Roman
Savoury Baked Island Chicken
     Origin: British Virgin Islands
Roast Wild Mallard with Chanterelles
     Origin: Britain
Salted Duck Eggs
     Origin: China
Sawse Madame
     Origin: Britain
Romazava
     Origin: Madagascar
Salted Duck Eggs
     Origin: East Timor
Sceallóga curaithe
(Curry Chips)
     Origin: Ireland
Rosebay Willowherb, Ramson and Spinach
Soup

     Origin: Britain
Samrdhh Murgh Jaipuri
(Jaipuri Chicken Curry)
     Origin: India
Schyconys with the Bruesse
(Stewed Chicken)
     Origin: England
Roulade Sévigné
(Sévigné Roulade)
     Origin: France
Sancochi di Galinja
(Chicken Stew)
     Origin: Aruba
Scotch Collops
     Origin: Scotland
Rourou Balls
     Origin: Fiji
Sancocho de siete carnes
(Seven meat stew)
     Origin: Dominican Republic
Scottish Chinese Takeaway Chicken
Curry

     Origin: Scotland
Rubinovyj Krasnyj Borshh
(Ruby Red Borscht)
     Origin: Russia
Sancocho Dominicano
(Dominican Stew)
     Origin: Dominican Republic
Scottish Green Pea Soup
     Origin: Scotland
Rwandan Chicken
     Origin: Rwanda
Sapasui
(Samoan Chop Suey)
     Origin: Samoa
Scottish Leek and Potato Soup
     Origin: Scotland
Rys Lumbard Stondyne
(Sweet Rice and Egg Pudding)
     Origin: England
Sapasui
(Samoan Chop Suey)
     Origin: American Samoa
Sea Blite with Crab and Vanilla
Mayonnaise

     Origin: Britain
Saagwala Murg
(Chicken Saagwala)
     Origin: India
Sapasui Pisupo
(Corned Beef Chop Suey)
     Origin: Tokelau
Seafood Amok
     Origin: Cambodia
Saba Masala Chicken
     Origin: Saba
Sarma
(Stuffed Cabbage Leaves)
     Origin: Serbia
Seafood Curry
     Origin: Scotland
Sach Mon Chha Khnei
(Stir-fried Chicken with Ginger)
     Origin: Cambodia
Saté
(Marinated Kebabs)
     Origin: Aruba
See Yau Gai
(Chicken Poached in Master Sauce)
     Origin: China
Saffron Broth
     Origin: Britain
Satay Chicken Curry
     Origin: Malaysia
Sehriyeli Pilav
(Pilaf with Orzo)
     Origin: Turkey
Saffron Chicken Korma with Wholemeal
Paratha

     Origin: India
Satay Skewers
     Origin: Cocos Islands
Sehriyeli Sebze
�°C7;orbası

(Vegetable Soup with Vermicelli)
     Origin: Turkey
Saffron Milk Cap Fricassee
     Origin: Britain
Saté ku batata
(Satay with Potatoes)
     Origin: Bonaire
Senegalese Lemon Soup
     Origin: Senegal
Sage and Lemon Poussin
     Origin: Britain
Satsabeli Bazha
(Poultry in Walnut Sauce)
     Origin: Georgia
Sesame Chicken Brochettes
     Origin: Britain
Saimin
(Hawaiian Noodle Soup)
     Origin: Hawaii
Sattoo
     Origin: India
Sesame Orange Duckling
     Origin: British
Saint Kitts Chicken Bouillon
     Origin: Saint Kitts
Sauce à L'Estragon
(Tarragon Sauce)
     Origin: France
Sesame Pork Stir-fry
     Origin: Australia
Saint Lucia Chicken Curry
     Origin: Saint Lucia
Sauce Arachide de Burkina Faso
(Burkinabe Peanut Sauce)
     Origin: Burkina Faso
Shahi Chicken Korma
     Origin: India
Saint Lucian Bouillon
     Origin: Saint Lucia
Sauce au Cumin
(Sauce with Cumin)
     Origin: France
Shahi Murgh Korma
(Royal Chicken Korma)
     Origin: India
Saint Martin Poulet de Colombo
     Origin: Sint Maarten
Sauce aux Arachides
(Guinean Peanut Sauce)
     Origin: Guinea
Shanghai Bun Dough
     Origin: China
Saint Martin Poulet de Colombo
     Origin: Saint-Martin
Sauce de Lapin
(Rabbit Sauce)
     Origin: Gabon
Shatkora Beef Curry BIR
     Origin: Britain
Saint Vincent Chicken Pelau
     Origin: Saint Vincent
Sauce Diable
     Origin: France
Shattoo Water
     Origin: Dominica
Sajilo Kukhura ko Momo
(Nepalese Chicken Momo Dumplings)
     Origin: Nepal
Sauce Koumrangan
(Hibiscus Leaf Sauce)
     Origin: Chad
Shav
(Cold Polish Sorrel Soup)
     Origin: Poland
Sajta de Pollo
     Origin: Bolivia
Sauce Madame
     Origin: England
Shchi
(Russian Cabbage Soup)
     Origin: Russia
Sala Cattabia
(Potted Salads)
     Origin: Roman
Sauce noyre for capons y rosted
(Black Sauce for Roast Capons)
     Origin: England
Sala Cattabia Apiciana
(Apician Potted Salads)
     Origin: Roman
Sauce noyre for malard
(Black Sauce for Malards (or ducks))
     Origin: England

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