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 2118 recipes in total:
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| Pullum Laseratum (Chicken with Laser) Origin: Roman | Red Chicken Pakora Origin: Britain | Ritra de Canard (Ritra of Duck) Origin: Madagascar |
| Pullum Leucozomus (Chicken with White Sauce) Origin: Roman | Red Enchilada Sauce Origin: America | Riyenu (Chamorro Stuffing) Origin: Guam |
| Pullum Numidicum (Numidian Guinea Fowl) Origin: Roman | Red Oil Sweet Potato Greens Origin: Liberia | Riz Gras au Poulet (Fat Rice with Chicken) Origin: Burkina Faso |
| Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman | Red Orach Soup Origin: Britain | Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso |
| Pullum Parthicum (Parthian Chicken) Origin: Roman | Red Pepper and Chickpea Salad Origin: Ecuador | Riz Jollof du Niger (Niger-style Jollof Rice) Origin: Niger |
| Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman | Red-red with Spiced Plantains Origin: Ghana | Roast Capons Origin: Britain |
| Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman | Redcurrant Jus Origin: Britain | Roast Chicken Noodle Soup with Chopsuey Greens Origin: Fusion |
| Pullus Vardanus (Chicken à la Varus) Origin: Roman | Reestit Mutton Soup (Reestit Mutton Soup Soup) Origin: Scotland | Roast Chicken with Moroccan Spices Origin: African Fusion |
| Pultes (Meat Pottage) Origin: Roman | Relleno de Empanada de Pollo (Chicken Empanada Filling) Origin: Mexico | Roast Christmas Duck with Honey-five-spice Glaze Origin: Fusion |
| Pultes Cum Iure Oenococti (Pottage with Wine Sauce) Origin: Roman | Rendang Curry Paste Origin: Fusion | Roast Duck with Orange Salad Origin: Britain |
| Pumpkin and Rice Chicken Soup Origin: American | Reshmi Kabab Origin: Bangladesh | Roast Goose Stuffed with Mashed Potato Origin: Fusion |
| Pumpkin Chowder Origin: American | Restaurant-style Butter Chicken Origin: India | Roast Goose with Potato Stuffing Origin: Ireland |
| Pumpkin Soup Origin: American | Restaurant-style Madras Curry Origin: Britain | Roast Goose with Sour Cherry Sauce Origin: Britain |
| Pupusas Origin: El Salvador | Restaurant-style Tandoori Chicken Origin: Britain | Roast Michelmas Goose with Apples and Prunes Origin: Northern Ireland |
| Pupusas de Chicharrón (Pork Pupusas) Origin: El Salvador | Rhubarb-grilled Chicken Origin: British | Roast Salmon Chowder Origin: Britain |
| Pupusas de Frijoles y Queso (Bean and Cheese Pupusas) Origin: El Salvador | Rice Bujambura Origin: Mozambique | Roast Stuffed Pigeons Origin: South Africa |
| Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding) Origin: Welsh | Rice Pilaf with Avocado Leaf Origin: Fusion | Roast Turkey with Herbs Origin: Britain |
| Qatari Jareesh Origin: Qatar | Rice with Pigeon Peas Origin: Puerto Rico | Roast Wild Duck Origin: Britain |
| Qatari Machboos Origin: Qatar | Rich Bread Origin: Ancient | Roast Wild Mallard with Chanterelles Origin: Britain |
| Qatri Chicken Curry Origin: Qatar | Rich Minestrone Soup Origin: Britain | Rolo (Minced Meat Loaf) Origin: Cyprus |
| Quick Paella for Two Origin: Britain | Rich Raised Pie Origin: Britain | Romazava Origin: Madagascar |
| Râble de Lièvre à la Poivrade (Saddle of Hare à la Poivrade) Origin: France | Rich Strong Stock Origin: British | Rosebay Willowherb, Ramson and Spinach Soup Origin: Britain |
| Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly) Origin: France | Rifissa (Chicken and Lentil Stew) Origin: Morocco | Rougail de Saucisse (Sausage Rougail) Origin: Reunion |
| Rôti de Porc à l'Ananas (Roast Pork with Pineapple) Origin: Mauritius | Rillettes de canard (Duck Rillettes) Origin: France | Roulade Sévigné (Sévigné Roulade) Origin: France |
| Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion | Ris Gras Burkinabé Origin: Burkina Faso | Rourou Balls Origin: Fiji |
| Ragoût of Turkey Origin: Britain | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh | Rubinovyj Krasnyj Borshh (Ruby Red Borscht) Origin: Russia |
| Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy | Rwandan Chicken Origin: Rwanda |
| Ragù d'anatra (Venetian Duck Ragu) Origin: Italy | Risotto al Tonno (Risotto with Tuna) Origin: Italy | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England |
| Raised Gooseberry Pie Origin: Britain | Risotto alla Arancia (Risotto with Orange) Origin: Italy | Saagwala Murg (Chicken Saagwala) Origin: India |
| Ranch Chicken Pizza Origin: American | Risotto alla Milanese Origin: Italy | Saba Masala Chicken Origin: Saba |
| Rapa Nui Cazuela Origin: Easter Island | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Saba Pigeon Pea Stew Origin: Saba |
| Réchauffé Chicken Origin: Kenya | Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy | Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia |
| Rechta Origin: Algeria | Risotto of nettles and wild herbs Origin: Cape Verde | |
| Red Chicken Mole Origin: Mexico | Ritra d'Oie (Ritra of Goose) Origin: Madagascar |
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