FabulousFusionFood's Game-based Recipes 11th Page

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 1487 recipes in total:
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Percebes Tapas (Gooseneck Barnacles Tapas) Origin: Spain | Pizza Cordon Bleu Origin: France | Pot-roasted Pheasant with Cider and Calvados Origin: Britain |
Perfect Cock-a-leekie Soup Origin: Scotland | Pizza with Butter Masala Sauce and Chicken Pakora Origin: Scotland | Potage Congolaise (Congolese Soup) Origin: Congo |
Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Poached Chicken Origin: Britain | Potage de Lombars (Lombard Pottage) Origin: France |
Peri-peri Chicken Origin: South Africa | Pois d'Angole (Pigeon Peas) Origin: Guadeloupe | Potage Madrilène Origin: Britain |
Peruvian Goat Stew Origin: Peru | Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts) Origin: Spain | Potage Parabère Origin: France |
Phaal Chicken Curry Origin: India | Pollo Alla Cacciatora (Sammarinese Chicken Cacciatore) Origin: San Marino | Potage St Germain (Pea Soup St Germain) Origin: France |
Phaksha Paa (Bhutanese Pork with Chillies) Origin: Bhutan | Pollo Borracho Chileano (Chilean Drunken Chicken) Origin: Chile | Potato and Coriander Soup Origin: Ireland |
Pheasant Dopiaza Origin: Britain | Pollo con Ajo (Chicken with Garlic) Origin: Mexico | Potato Soup with Black Pudding Origin: Britain |
Pheasant Game Soup Origin: Britain | Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce) Origin: Equatorial Guinea | Poto no Tucupi (Brazilian Tucupi and Duck Soup) Origin: Brazil |
Phoenicoptero (Of Flamingo) Origin: Roman | Pollo de Chocolate (Chocolate Chicken) Origin: Mexico | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
Pickle Chicken Curry Origin: India | Pollo en Manteqiulla (Butter Chicken) Origin: Puerto Rico | Poule nas sos (Chicken in Sauce) Origin: Haiti |
Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Pollo en Salsa (Pollo en Sals) Origin: Costa Rica | Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros |
Pigeon Breasts Origin: Scotland | Pollo Guisado (Dominican Stewed Chicken) Origin: Dominican Republic | Poulet à la Basque (Basque-style Chicken) Origin: France |
Pigeon Curry Origin: India | Pollo Guisado (Dominican Chicken Stew) Origin: Dominican Republic | Poulet à la Moutarde façon Burkina Faso (Chicken with Mustard in the Style of Burkina Faso) Origin: Burkina Faso |
Pigeon Peas and Rice Origin: Barbados | Pollo Mexicana (Chicken Mexicana) Origin: Mexico | Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro) Origin: Cote dIvoire |
Pigeon Peas and Rice Origin: Anguilla | Pollo Pibil (Pit-Smoked Chicken in Annatto Marinade) Origin: Mexico | Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts) Origin: Gabon |
Pigeon Pie Origin: British | Pollo Relleno (Stuffed Chicken, Andalusian Style) Origin: Spain | Poulet à la Provençale (Provence-style Chicken) Origin: France |
Pigeons in a Hole Origin: British | Polynesian Curry Powder Origin: Polynesia | Poulet à la Sauce Tomate (Chicken with Tomato Sauce) Origin: Gabon |
Pilaf-Stuffed Onions Origin: Middle East | Pom Origin: Suriname | Poulet à la Moutarde (Gabon Mustard Chicken) Origin: Gabon |
Pilao (Comorian Pilau) Origin: Comoros | Poppy Seed and Blackberry Cake Origin: Ancient | Poulet au Beurre de Cacahuète (Chicken with Peanut Butter) Origin: Senegal |
Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh | Poulet au Citron (Chicken with Lemon) Origin: France |
Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman | Poulet au Coco (Chicken with Coconut) Origin: Comoros |
Pink-brined Turkey Origin: American | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman | Poulet au Coco Antillaise (Martinican coconut chicken) Origin: Martinique |
Pinon au Dindon (Pinon with Turkey) Origin: Togo | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman | Poulet au Curry Réunionaise (Reunion Chicken Curry) Origin: Reunion |
Pintade à l'Afrique (African Guinea Fowl) Origin: Guinea | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman | Poulet au Gingembre (Ginger Chicken) Origin: Cote dIvoire |
Pintade à la Sauce Citron (Guineafowl with Lemon) Origin: France | Porcellum Traianum (Suckling Pig à la Trajan) Origin: Roman | Poulet aux Arachides à la Togolaise (Chicken with Peanuts, Togo Fashion) Origin: Togo |
Pintade de Guinée (Guinean Guineafowl) Origin: Guinea | Porcellum Traianum (For a Very Young Piglet) Origin: Roman | Poulet aux Arachides de Niger (Chicken with Peanuts, Niger Style) Origin: Niger |
Piquant Tomato Soup Origin: Fusion | Pork Chops with Sloe Sauce and Savoy Cabbage Origin: England | Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Cameroon |
Piroshki Origin: Russia | Porkolt Csirke (Chicken Porkolt) Origin: Hungary | Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Madagascar |
Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Portuguese Percebes Origin: Portugal | Poulet Boucané (Buccaneer/Smoked Chicken) Origin: Martinique |
Pisam Farsilem (Pressed Peas) Origin: Roman | Pot au Feau Origin: France | Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: Saint Barthelemy |
Pish-Pash Origin: India | Pot au Feu Origin: France | Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: Sint Maarten |
Pish-pash Origin: Anglo-Indian | Pot Roast Turkey Drumstick Origin: Fusion | |
Pistachio Nut Pâté Origin: Spain | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan |
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