FabulousFusionFood's Meat-based Recipes 23rd Page
Painting of 'Still Life with Dressed Game, Meat, and Fruit' by Alexandre-François Desportes.
Welcome to FabulousFusionFood's Meat-based Recipes Page — Meat is defined as animal tissue, often muscle, that is eaten as food. The word meat comes from the Old English word mete, meaning food in general. In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal, other edible organs such as liver and kidney. The term is sometimes used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, sheep, goats, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, insects, poultry, or other animals.
Here I've used a broader definition of 'meat' to include the flesh of animals, birds and insects. Fish, shellfish, aquatic crustaceans and seafood are excluded and have their own section on this site as Fish and Seafood. Insects are now included in their own section as I will be increasing the number of insect-based recipes on this site over the coming months.
As this site also includes historic recipes, there will be some unusual animals in the lists (like crane and flamingos from ancient Roman cookery). Also the culinary sub-types of birds, poultry for domesicated birds, game for game birds and fowl for Galliforms (chicken-like) and Anseriformes (waterfowl). Offal, the internal organs, feet and heads of animals also has its own section.
The alphabetical list of all the meat-based recipes on this site follows, (limited to 100 recipes per page). There are 3197 recipes in total:
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| Penhaearn Pob (Roast Gurnard) Origin: Welsh | Pigeon Curry Origin: India | Plo Origin: St Helena |
| Penne with Mushroom Cream Sauce Origin: Italy | Pigeon Peas and Rice Origin: Barbados | Poached Chicken Origin: Britain |
| Pepper Chicken Origin: Sierra Leone | Pigeon Pie Origin: British | Pois d'Angole (Pigeon Peas) Origin: Guadeloupe |
| Peppered Snails Origin: Nigeria | Pigeons in a Hole Origin: British | Pol Sambol Origin: Sri Lanka |
| Pepperpot Origin: Antigua | Pilaf-Stuffed Onions Origin: Middle East | Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts) Origin: Spain |
| Perfect Cock-a-leekie Soup Origin: Scotland | Pilao (Comorian Pilau) Origin: Comoros | Pollo Borracho Chileano (Chilean Drunken Chicken) Origin: Chile |
| Perfect Valentine Steaks with Root Vegetables Origin: Britain | Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Pollo con Ajo (Chicken with Garlic) Origin: Mexico |
| Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce) Origin: Equatorial Guinea |
| Peri-peri Chicken Origin: South Africa | Pilau Boeuf de Comores (Comorian Beef Pilau) Origin: Comoros | Pollo de Chocolate (Chocolate Chicken) Origin: Mexico |
| Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman | Pilau Mouton de Comores (Comorian Mutton Pilau) Origin: Comoros | Pollo en Manteqiulla (Butter Chicken) Origin: Puerto Rico |
| Pernae Cocturam (Preparation of a Ham) Origin: Roman | Pilau ya Nyama (Pilau with Meat) Origin: Mayotte | Pollo Guisado (Dominican Chicken Stew) Origin: Dominican Republic |
| Pernam (Ham) Origin: Roman | Pineapple Preserve Glazed Ham Origin: Britain | Pollo Mexicana (Chicken Mexicana) Origin: Mexico |
| Pernil (Puerto Rican Roast Pork) Origin: Puerto Rico | Pink-brined Turkey Origin: American | Pollo Relleno (Stuffed Chicken, Andalusian Style) Origin: Spain |
| Pernil (Puerto Rican Roast Pork) Origin: Puerto Rico | Pinon au Dindon (Pinon with Turkey) Origin: Togo | Polynesian Curry Powder Origin: Polynesia |
| Persian Leg of Lamb Origin: Iran | Pintade à l'Afrique (African Guinea Fowl) Origin: Guinea | Pom Origin: Suriname |
| Peruvian Goat Stew Origin: Peru | Pintade à la Sauce Citron (Guineafowl with Lemon) Origin: France | Poppy Seed and Blackberry Cake Origin: Ancient |
| Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes) Origin: Roman | Pintade de Guinée (Guinean Guineafowl) Origin: Guinea | Porc aux Choux de Chine (Pork with Chinese Leaf) Origin: Madagascar |
| Petrusen mewn Saws Madeira (Partridge in Madeira Sauce) Origin: Welsh | Piquant Sauce Origin: Britain | Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh |
| Pety parnant (Small Patties) Origin: England | Piquant Tomato Soup Origin: Fusion | Porc Palmiste (Pork with Heart of Palm) Origin: Reunion |
| Peuorat for veel and veneson (Poivrade for Veal and Venison) Origin: England | Piroshki Origin: Russia | Porc Wedi ei Bobi'n Araf (Slow-roast Pork) Origin: Welsh |
| Phaal Chicken Curry Origin: India | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Porc-Colombo Origin: Guadeloupe |
| Phaksha Pa Origin: Bhutan | Pisam Farsilem (Pressed Peas) Origin: Roman | Porcellum Assum (Roast Suckling Pig) Origin: Roman |
| Phaksha Paa (Bhutanese Pork with Chillies) Origin: Bhutan | Pish-Pash Origin: India | Porcellum Celsinianum (Suckling Pig à la Celsinus) Origin: Roman |
| Phane Stew Origin: Botswana | Pish-pash Origin: Anglo-Indian | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman |
| Pheasant Dopiaza Origin: Britain | Pissenlit au Lard (Dandelion Salad with Bacon) Origin: France | Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman |
| Pheasant Game Soup Origin: Britain | Pistachio Nut Pâté Origin: Spain | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Phoenicoptero (Of Flamingo) Origin: Roman | Pit Oven Roasted Pig Origin: Ancient | Porcellum Flaccianum (Suckling Pig a la Flaccus) Origin: Roman |
| Picadillo Origin: Cuba | Pit-roasted Pig Origin: Ancient | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman |
| Pickle Chicken Curry Origin: India | Pitche-Patche de Ostras (Oyster and Rice Soup) Origin: Guinea-Bissau | Porcellum Iscellatum (Sauce for Suckling Pig) Origin: Roman |
| Pickled Pork Hocks or Pork Belly Origin: Britain | Pizza Cordon Bleu Origin: France | Porcellum Lacte Pastum Elixum (Suckling Pig Crowned with Bayleaves) Origin: Roman |
| Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar | Pizza with Butter Masala Sauce and Chicken Pakora Origin: Scotland | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman |
| Pig Tail Bouillon with Dumplings Origin: Saint Lucia | Plain Gillie's Venison Origin: Scotland | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Plat Songhay (Songhay Dish) Origin: Mali | |
| Pigeon Breasts Origin: Scotland | Plat Tradicional Fula (Traditional Fulani Dish) Origin: Guinea-Bissau |
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