FabulousFusionFood's Game-based Recipes 12th 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 1487 recipes in total:

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Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: French Guiana
Pullau Chicken
     Origin: South Africa
Red Pepper and Chickpea Salad
     Origin: Ecuador
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Guadeloupe
Pullum Anethatum
(Aniseed Chicken)
     Origin: Roman
Red-red with Spiced Plantains
     Origin: Ghana
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Saint-Martin
Pullum cum Olivis Columbadibus
(Boiled Chicken with Columbadian Olives)
     Origin: Roman
Rendang Curry Paste
     Origin: Fusion
Poulet Colombo
     Origin: French Guiana
Pullum elixum cum cucurbitis elixis
(Ancient Roman Aniseed Chicken)
     Origin: Roman
Reshmi Kabab
     Origin: Bangladesh
Poulet Créole
(Creole Chicken)
     Origin: Mauritius
Pullum Elixum ex Iure Suo
(Chicken in its Own Broth)
     Origin: Roman
Restaurant-style Butter Chicken
     Origin: India
Poulet de Comores
(Comorian Chicken)
     Origin: Comoros
Pullum Elixum ex Iure Suo
(Boiled Chicken with Boiled Egyptian
Beans)
     Origin: Roman
Restaurant-style Madras Curry
     Origin: Britain
Poulet de Guinée
(Guinean Chicken)
     Origin: Guinea
Pullum Frontonianum
(Chicken a la Fronto)
     Origin: Roman
Restaurant-style Tandoori Chicken
     Origin: Britain
Poulet Directeur Général
     Origin: Cameroon
Pullum Laseratum
(Chicken with Laser)
     Origin: Roman
Rice with Pigeon Peas
     Origin: Puerto Rico
Poulet Massalé
(Chicken Massala)
     Origin: Reunion
Pullum Leucozomus
(Chicken with White Sauce)
     Origin: Roman
Rich Bread
     Origin: Ancient
Poulet Meshi
(Tunisian Roast Chicken)
     Origin: Tunisia
Pullum Numidicum
(Numidian Guinea Fowl)
     Origin: Roman
Rich Minestrone Soup
     Origin: British
Poulet Moambe
(Chicken Moambe)
     Origin: Congo
Pullum Paroptum
(Lightly-roasted Chicken)
     Origin: Roman
Rich Raised Pie
     Origin: Britain
Poulet Nyembwe
     Origin: Gabon
Pullum Parthicum
(Parthian Chicken)
     Origin: Roman
Rifissa
(Chicken and Lentil Stew)
     Origin: Morocco
Poulet Princesse
(Chicken with Asparagus Garnish)
     Origin: France
Pullum Tractogalatus
(Chicken Prepared in Pastry and Milk)
     Origin: Roman
Rillettes de canard
(Duck Rillettes)
     Origin: France
Poulet Véronique
(Chicken Véronique)
     Origin: France
Pullus Farsilis
(Chicken with Liquid Filling)
     Origin: Roman
Ris Gras Burkinabé
     Origin: Burkina Faso
Poulet Yassa
(Chicken yassa)
     Origin: Senegal
Pullus Vardanus
(Chicken à la Varus)
     Origin: Roman
Risoto o Ddail Poethion a Pherlysiau
Gwyllt

(Risotto of Nettles and Wild Herbs)
     Origin: Welsh
Poulet Yassa
(Chicken Yassa)
     Origin: Gambia
Pultes
(Meat Pottage)
     Origin: Roman
Risotto alla Milanese
     Origin: Italy
Poulet Yassa Burkinabé
(Burkinabe Chicken Yassa)
     Origin: Burkina Faso
Pultes Cum Iure Oenococti
(Pottage with Wine Sauce)
     Origin: Roman
Risotto allo Zafferano
(Saffron Risotto)
     Origin: Switzerland
Poulet Yassa de Guinée
(Guinean Poulet Yassa)
     Origin: Guinea
Pumpkin and Rice Chicken Soup
     Origin: American
Risotto of nettles and wild herbs
     Origin: Cape Verde
Poulet Yassa Malienne
(Malian Chicken Yassa)
     Origin: Mali
Pumpkin Chowder
     Origin: American
Riz Gras du Burkinabé
(Burkina Faso Fat Rice)
     Origin: Burkina Faso
Poullaille farcie
(Stuffed Poultry)
     Origin: France
Pumpkin Soup
     Origin: American
Roast Capons
     Origin: Britain
Poutine
     Origin: Canada
Pupusas
     Origin: El Salvador
Roast Chicken Noodle Soup with
Chopsuey Greens

     Origin: Fusion
Poutine
     Origin: Saint Pierre
Pwdin Eirin Mair Siocled
(Chocolate Gooseberry Pudding)
     Origin: Welsh
Roast Chicken with Moroccan Spices
     Origin: African Fusion
Prawn, Mangetout and Cashew Nut
Stir-fry

     Origin: Australia
Qatri Chicken Curry
     Origin: Qatar
Roast Christmas Duck with
Honey-five-spice Glaze

     Origin: Fusion
Pre-cooked Lamb
     Origin: Britain
Râble de Lièvre à
la Poivrade

(Saddle of Hare à la Poivrade)
     Origin: France
Roast Duck with Orange Salad
     Origin: Britain
Pressure Cooker Butter Chicken Curry
     Origin: Britain
Rôti de Chevreuil, Pommes et
Confiture de Groseille

(Roast Venison, Apples and Gooseberry
Jelly)
     Origin: France
Roast Goose Stuffed with Mashed Potato
     Origin: Fusion
Pressure Cooker Chicken Korma
     Origin: Fusion
Rôti de Porc à
l'Ananas

(Roast Pork with Pineapple)
     Origin: Mauritius
Roast Goose with Sour Cherry Sauce
     Origin: Britain
Pressure Cooker Jambalaya
     Origin: American
Rack of Lamb with
Sénégal Pepper Emulsion

     Origin: African Fusion
Roast Michelmas Goose with Apples and
Prunes

     Origin: Northern Ireland
Pressure Cooker Kareraisu
(Pressure Cooker Japanese Curry)
     Origin: Japan
Ragoût of Turkey
     Origin: Britain
Roast Salmon Chowder
     Origin: Britain
Pressure Cooker Massaman Beef Curry
     Origin: Britain
Ragu alla Bolognese
(Traditional Bolognese Sauce)
     Origin: Italy
Roast Stuffed Pigeons
     Origin: South Africa
Pressure Cooker Thai Red Curry
     Origin: Britain
Raised Gooseberry Pie
     Origin: Britain
Roast Turkey with Herbs
     Origin: Britain
Psemeno kotopoylo me te saltsa
lemoni-maintanou

(Roasted Chicken With Lemon-Parsley
Sauce)
     Origin: Greece
Réchauffé Chicken
     Origin: Kenya
Roast Wild Duck
     Origin: Britain
Puerto Rican Arroz Con Pollo
     Origin: Puerto Rico
Red Chicken Mole
     Origin: Mexico
Romazava
     Origin: Madagascar
Puerto Rican Pasteles
(Meat-stuffed Masa Pockets)
     Origin: Puerto Rico
Red Chicken Pakora
     Origin: Britain
Pulë me Arra
(Chicken with Walnuts)
     Origin: Albania
Red Orach Soup
     Origin: Britain

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