FabulousFusionFood's Game-based Recipes 13th 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 1805 recipes in total:
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| Peiouns y Stewed (Stewed Pigeons) Origin: England | Pintade à la Sauce Citron (Guineafowl with Lemon) Origin: France | Polynesian Curry Powder Origin: Polynesia |
| Peking Duck Origin: China | Pintade de Guinée (Guinean Guineafowl) Origin: Guinea | Pom Origin: Suriname |
| Pelau Origin: Saint Kitts | Pipián (Chicken in Peanut Sauce) Origin: Philippines | Poppy Seed and Blackberry Cake Origin: Ancient |
| Penhaearn Pob (Roast Gurnard) Origin: Welsh | Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal | Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh |
| Penne with Fresh Pumpkin Sauce Origin: American | Piquant Tomato Soup Origin: Fusion | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman |
| Pepián Origin: Guatemala | Piroshki Origin: Russia | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman |
| Pepper Chicken Origin: Sierra Leone | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman |
| Percebes Tapas (Gooseneck Barnacles Tapas) Origin: Spain | Pisam Farsilem (Pressed Peas) Origin: Roman | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Perfect Cock-a-leekie Soup Origin: Scotland | Pish-Pash Origin: India | Porcellum Traianum (Suckling Pig à la Trajan) Origin: Roman |
| Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Pish-pash Origin: Anglo-Indian | Porcellum Traianum (For a Very Young Piglet) Origin: Roman |
| Peri-peri Chicken Origin: South Africa | Pistachio Nut Pâté Origin: Spain | Pork Chops with Sloe Sauce and Savoy Cabbage Origin: England |
| Peri-Peri Chicken with Peri-Peri Rice Origin: Mozambique | Pitcairn Islands Chicken Curry Origin: Pitcairn Islands | Pork Lo Mein Origin: China |
| Peruvian Goat Stew Origin: Peru | Pizza Cordon Bleu Origin: France | Porkolt Csirke (Chicken Porkolt) Origin: Hungary |
| Phaal Chicken Curry Origin: India | Pizza with Butter Masala Sauce and Chicken Pakora Origin: Scotland | Portuguese Percebes Origin: Portugal |
| Phaksha Paa (Bhutanese Pork with Chillies) Origin: Bhutan | Plasas (Sierra Leonean Chicken Peanut Stew) Origin: Sierra Leone | Pot au Feau Origin: France |
| Pheasant Dopiaza Origin: Britain | Plov S Mindalyom, Izyumom I Apelsinovoy Tsedroy (Fruit Pilaf) Origin: Georgia | Pot au Feu Origin: France |
| Pheasant Game Soup Origin: Britain | Po'e Origin: Tahiti | Pot Roast Turkey Drumstick Origin: Fusion |
| Phoenicoptero (Of Flamingo) Origin: Roman | Po'e Origin: Easter Island | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan |
| Pickle Chicken Curry Origin: India | Poached Chicken Origin: Britain | Pot-roasted Pheasant with Cider and Calvados Origin: Britain |
| Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Pois d'Angole (Pigeon Peas) Origin: Guadeloupe | Potage Congolaise (Congolese Soup) Origin: Congo |
| Pigeon Breasts Origin: Scotland | Pollo a la Brasa (Peruvian Blackened Chicken) Origin: Peru | Potage de Lombars (Lombard Pottage) Origin: France |
| Pigeon Curry Origin: India | Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts) Origin: Spain | Potage Madrilène Origin: Britain |
| Pigeon Peas and Rice Origin: Barbados | Pollo Alla Cacciatora (Sammarinese Chicken Cacciatore) Origin: San Marino | Potage Parabère Origin: France |
| Pigeon Peas and Rice Origin: Anguilla | Pollo Borracho Chileano (Chilean Drunken Chicken) Origin: Chile | Potage St Germain (Pea Soup St Germain) Origin: France |
| Pigeon Pie Origin: British | Pollo con Ajo (Chicken with Garlic) Origin: Mexico | Potato and Coriander Soup Origin: Ireland |
| Pigeons in a Hole Origin: British | Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce) Origin: Equatorial Guinea | Potato Soup with Black Pudding Origin: Britain |
| Pilaf-Stuffed Onions Origin: Middle East | Pollo de Chocolate (Chocolate Chicken) Origin: Mexico | Poto no Tucupi (Brazilian Tucupi and Duck Soup) Origin: Brazil |
| Pilao (Comorian Pilau) Origin: Comoros | Pollo en Manteqiulla (Butter Chicken) Origin: Puerto Rico | Potsticker Dumplings Origin: China |
| Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Pollo en Salsa (Pollo en Sals) Origin: Costa Rica | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
| Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Pollo Guisado (Dominican Stewed Chicken) Origin: Dominican Republic | Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot) Origin: France |
| Pilav Limon (Lemon Pasta Pilaf) Origin: Georgia | Pollo Guisado (Dominican Chicken Stew) Origin: Dominican Republic | Poule nas sos (Chicken in Sauce) Origin: Haiti |
| Pink-brined Turkey Origin: American | Pollo Mexicana (Chicken Mexicana) Origin: Mexico | Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros |
| Pinon au Dindon (Pinon with Turkey) Origin: Togo | Pollo Pibil (Pit-Smoked Chicken in Annatto Marinade) Origin: Mexico | |
| Pintade à l'Afrique (African Guinea Fowl) Origin: Guinea | Pollo Relleno (Stuffed Chicken, Andalusian Style) Origin: Spain |
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