FabulousFusionFood's Game-based Recipes 17th 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 2013 recipes in total:
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| Roast Goose with Sour Cherry Sauce Origin: Britain | Salmagundi Origin: Britain | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England |
| Roast Michelmas Goose with Apples and Prunes Origin: Northern Ireland | Salmi Poulet Mauriticien (Chicken Mauritius) Origin: Mauritius | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England |
| Roast Salmon Chowder Origin: Britain | Salmis de Faisan (Salmis of Pheasant) Origin: France | Sauce sarzyne (Saracen Sauce) Origin: England |
| Roast Stuffed Pigeons Origin: South Africa | Salmis de Palombe (Salmis of Pigeons) Origin: France | Saudi Arabian Jareesh Origin: Saudi Arabia |
| Roast Turkey with Herbs Origin: Britain | Salsa Chicken Origin: America | Sauerkraut Filling for Vareniki Origin: Ukraine |
| Roast Wild Duck Origin: Britain | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea | Sausage, Apple and Cranberry Stuffing Origin: American |
| Roast Wild Mallard with Chanterelles Origin: Britain | Salsa de Rajas Origin: Mexico | Sautéed Collard Greens Origin: American |
| Rolo (Minced Meat Loaf) Origin: Cyprus | Salsify and Apple Soup Origin: England | Sautéed Daisy Greens with Roasted Baby Beetroot Origin: Britain |
| Romazava Origin: Madagascar | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman | Savoury Aigrettes Origin: Britain |
| Rosebay Willowherb, Ramson and Spinach Soup Origin: Britain | Salted Duck Eggs Origin: China | Savoury Baked Island Chicken Origin: British Virgin Islands |
| Rougail de Saucisse (Sausage Rougail) Origin: Reunion | Salted Duck Eggs Origin: East Timor | Sawse Madame Origin: Britain |
| Roulade Sévigné (Sévigné Roulade) Origin: France | Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry) Origin: India | Sceallóga curaithe (Curry Chips) Origin: Ireland |
| Rourou Balls Origin: Fiji | Sancochi di Galinja (Chicken Stew) Origin: Aruba | Schyconys with the Bruesse (Stewed Chicken) Origin: England |
| Rubinovyj Krasnyj Borshh (Ruby Red Borscht) Origin: Russia | Sancocho de siete carnes (Seven meat stew) Origin: Dominican Republic | Scotch Collops Origin: Scotland |
| Rwandan Chicken Origin: Rwanda | Sancocho Dominicano (Dominican Stew) Origin: Dominican Republic | Scottish Chinese Takeaway Chicken Curry Origin: Scotland |
| Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Sapasui (Samoan Chop Suey) Origin: Samoa | Scottish Green Pea Soup Origin: Scotland |
| Saagwala Murg (Chicken Saagwala) Origin: India | Sapasui (Samoan Chop Suey) Origin: American Samoa | Scottish Leek and Potato Soup Origin: Scotland |
| Saba Masala Chicken Origin: Saba | Sapasui Pisupo (Corned Beef Chop Suey) Origin: Tokelau | Sea Blite with Crab and Vanilla Mayonnaise Origin: Britain |
| Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia | Sargaborso Leves (Hungarian Yellow Split Pea Soup) Origin: Hungary | Seafood Amok Origin: Cambodia |
| Saffron Broth Origin: Britain | Sarma (Stuffed Cabbage Leaves) Origin: Serbia | Seafood Curry Origin: Scotland |
| Saffron Chicken Korma with Wholemeal Paratha Origin: India | Saté (Marinated Kebabs) Origin: Aruba | See Yau Gai (Chicken Poached in Master Sauce) Origin: China |
| Saffron Milk Cap Fricassee Origin: Britain | Satay Chicken Curry Origin: Malaysia | Sehriyeli Pilav (Pilaf with Orzo) Origin: Turkey |
| Sage and Lemon Poussin Origin: Britain | Satay Skewers Origin: Cocos Islands | Sehriyeli Sebze Çorbası (Vegetable Soup with Vermicelli) Origin: Turkey |
| Saimin (Hawaiian Noodle Soup) Origin: Hawaii | Saté ku batata (Satay with Potatoes) Origin: Bonaire | Senegalese Lemon Soup Origin: Senegal |
| Saint Kitts Chicken Bouillon Origin: Saint Kitts | Satsabeli Bazha (Poultry in Walnut Sauce) Origin: Georgia | Senegalese Soup Origin: Jamaica |
| Saint Lucia Chicken Curry Origin: Saint Lucia | Sattoo Origin: India | Sesame Chicken Brochettes Origin: Britain |
| Saint Lucian Bouillon Origin: Saint Lucia | Sauce à L'Estragon (Tarragon Sauce) Origin: France | Sesame Orange Duckling Origin: Britain |
| Saint Martin Poulet de Colombo Origin: Sint Maarten | Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) Origin: Burkina Faso | Sesame Pork Stir-fry Origin: Australia |
| Saint Martin Poulet de Colombo Origin: Saint-Martin | Sauce au Cumin (Sauce with Cumin) Origin: France | Shahi Chicken Korma Origin: India |
| Saint Vincent Chicken Pelau Origin: Saint Vincent | Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea | Shahi Murgh Korma (Royal Chicken Korma) Origin: India |
| Sajilo Kukhura ko Momo (Nepalese Chicken Momo Dumplings) Origin: Nepal | Sauce de Lapin (Rabbit Sauce) Origin: Gabon | Shanghai Bun Dough Origin: China |
| Sajta de Pollo Origin: Bolivia | Sauce Diable Origin: France | Shatkora Beef Curry BIR Origin: Britain |
| Sala Cattabia (Potted Salads) Origin: Roman | Sauce Koumrangan (Hibiscus Leaf Sauce) Origin: Chad | |
| Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman | Sauce Madame Origin: England |
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