FabulousFusionFood's Game-based Recipes 15th 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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| Raised Gooseberry Pie Origin: Britain | Roast Capons Origin: Britain | Sajta de Pollo Origin: Bolivia |
| Rapa Nui Cazuela Origin: Easter Island | Roast Chicken Noodle Soup with Chopsuey Greens Origin: Fusion | Sala Cattabia (Potted Salads) Origin: Roman |
| Réchauffé Chicken Origin: Kenya | Roast Chicken with Moroccan Spices Origin: African Fusion | Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman |
| Rechta Origin: Algeria | Roast Christmas Duck with Honey-five-spice Glaze Origin: Fusion | Salmagundi Origin: Britain |
| Red Chicken Mole Origin: Mexico | Roast Duck Breasts with Prunes and Armagnac Origin: Britain | Salmi Poulet Mauriticien (Chicken Mauritius) Origin: Mauritius |
| Red Chicken Pakora Origin: Britain | Roast Duck with Orange Salad Origin: Britain | Salmis de Faisan (Salmis of Pheasant) Origin: France |
| Red Oil Sweet Potato Greens Origin: Liberia | Roast Goose Stuffed with Mashed Potato Origin: Fusion | Salmis de Palombe (Salmis of Pigeons) Origin: France |
| Red Orach Soup Origin: Britain | Roast Goose with Sour Cherry Sauce Origin: Britain | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea |
| Red Pepper and Chickpea Salad Origin: Ecuador | Roast Michelmas Goose with Apples and Prunes Origin: Northern Ireland | Salsify and Apple Soup Origin: England |
| Red-red with Spiced Plantains Origin: Ghana | Roast Salmon Chowder Origin: Britain | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman |
| Rendang Curry Paste Origin: Fusion | Roast Stuffed Pigeons Origin: South Africa | Salted Duck Eggs Origin: China |
| Reshmi Kabab Origin: Bangladesh | Roast Turkey with Herbs Origin: Britain | Salted Duck Eggs Origin: East Timor |
| Restaurant-style Butter Chicken Origin: India | Roast Wild Duck Origin: Britain | Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry) Origin: India |
| Restaurant-style Madras Curry Origin: Britain | Romazava Origin: Madagascar | Sancochi di Galinja (Chicken Stew) Origin: Aruba |
| Restaurant-style Tandoori Chicken Origin: Britain | Rosebay Willowherb, Ramson and Spinach Soup Origin: Britain | Sancocho de siete carnes (Seven meat stew) Origin: Dominican Republic |
| Rice with Pigeon Peas Origin: Puerto Rico | Roulade Sévigné (Sévigné Roulade) Origin: France | Sancocho Dominicano (Dominican Stew) Origin: Dominican Republic |
| Rich Bread Origin: Ancient | Rourou Balls Origin: Fiji | Sapasui (Samoan Chop Suey) Origin: Samoa |
| Rich Minestrone Soup Origin: British | Rubinovyj Krasnyj Borshh (Ruby Red Borscht) Origin: Russia | Sapasui (Samoan Chop Suey) Origin: American Samoa |
| Rich Raised Pie Origin: Britain | Rwandan Chicken Origin: Rwanda | Sapasui Pisupo (Corned Beef Chop Suey) Origin: Tokelau |
| Rifissa (Chicken and Lentil Stew) Origin: Morocco | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Sarma (Stuffed Cabbage Leaves) Origin: Serbia |
| Rillettes de canard (Duck Rillettes) Origin: France | Saagwala Murg (Chicken Saagwala) Origin: India | Saté (Marinated Kebabs) Origin: Aruba |
| Ris Gras Burkinabé Origin: Burkina Faso | Saba Masala Chicken Origin: Saba | Satay Chicken Curry Origin: Malaysia |
| Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh | Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia | Satay Skewers Origin: Cocos Islands |
| Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy | Saffron Broth Origin: Britain | Saté ku batata (Satay with Potatoes) Origin: Bonaire |
| Risotto al Tonno (Risotto with Tuna) Origin: Italy | Saffron Chicken Korma with Wholemeal Paratha Origin: India | Satsabeli Bazha (Poultry in Walnut Sauce) Origin: Georgia |
| Risotto alla Arancia (Risotto with Orange) Origin: Italy | Sage and Lemon Poussin Origin: Britain | Sattoo Origin: India |
| Risotto alla Milanese Origin: Italy | Saimin (Hawaiian Noodle Soup) Origin: Hawaii | Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) Origin: Burkina Faso |
| Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Saint Kitts Chicken Bouillon Origin: Saint Kitts | Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea |
| Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy | Saint Lucia Chicken Curry Origin: Saint Lucia | Sauce de Lapin (Rabbit Sauce) Origin: Gabon |
| Risotto of nettles and wild herbs Origin: Cape Verde | Saint Lucian Bouillon Origin: Saint Lucia | Sauce Koumrangan (Hibiscus Leaf Sauce) Origin: Chad |
| Ritra d'Oie (Ritra of Goose) Origin: Madagascar | Saint Martin Poulet de Colombo Origin: Sint Maarten | Sauce Madame Origin: England |
| Ritra de Canard (Ritra of Duck) Origin: Madagascar | Saint Martin Poulet de Colombo Origin: Saint-Martin | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England |
| Riyenu (Chamorro Stuffing) Origin: Guam | Saint Vincent Chicken Pelau Origin: Saint Vincent | |
| Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso | Sajilo Kukhura ko Momo (Nepalese Chicken Momo Dumplings) Origin: Nepal |
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