FabulousFusionFood's Game-based Recipes 18th 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 2094 recipes in total:
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| Salmis de Faisan (Salmis of Pheasant) Origin: France | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England | Shav (Cold Polish Sorrel Soup) Origin: Poland |
| Salmis de Palombe (Salmis of Pigeons) Origin: France | Sauce sarzyne (Saracen Sauce) Origin: England | Shchi (Russian Cabbage Soup) Origin: Russia |
| Salsa Chicken Origin: America | Saudi Arabian Jareesh Origin: Saudi Arabia | Sherried Chicken Liver Brochettes Origin: Britain |
| Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea | Sauerkraut Filling for Vareniki Origin: Ukraine | Shish Tawuq (Chicken Kebab with Bharat Spices) Origin: Syria |
| Salsa de Rajas Origin: Mexico | Sausage, Apple and Cranberry Stuffing Origin: American | Shito (Dark Chilli Sambal) Origin: Ghana |
| Salsify and Apple Soup Origin: England | Sautó Turkey Cutlets Origin: British | Shorbet Ads (Sudanese Lentil Soup) Origin: Sudan |
| Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman | Sautéed Collard Greens Origin: American | Shoyu Chicken Origin: Hawaii |
| Salted Duck Eggs Origin: China | Sautéed Daisy Greens with Roasted Baby Beetroot Origin: Britain | Shredded Pork and Noodle Soup Origin: China |
| Salted Duck Eggs Origin: East Timor | Savoury Aigrettes Origin: Britain | Shuizhu niurou (Spicy Water-boiled Beef) Origin: China |
| Salvadoran Pollo en Crema Origin: El Salvador | Savoury Baked Island Chicken Origin: British Virgin Islands | Sibirskie Jeskimosy (Siberian Huskies) Origin: Siberia |
| Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry) Origin: India | Savoury Farro Breakfast Porridge Origin: Fusion | Sichuan-style Chicken with Chilli Bean Sauce Origin: China |
| Sancochi di Galinja (Chicken Stew) Origin: Aruba | Sawse Madame Origin: Britain | Sieden Hähnchen (Simmered Chicken) Origin: Germany |
| Sancocho de siete carnes (Seven meat stew) Origin: Dominican Republic | Sceallóga curaithe (Curry Chips) Origin: Ireland | Sierra Leonean Chicken and Sweet Potato Stew Origin: Sierra Leone |
| Sancocho Dominicano (Dominican Stew) Origin: Dominican Republic | Schyconys with the Bruesse (Stewed Chicken) Origin: England | Sikotaki Moscharisio (Calf's Liver) Origin: Cyprus |
| Sapasui (Samoan Chop Suey) Origin: Samoa | Scotch Collops Origin: Scotland | Simboro (Meat with Taro Leaves and Coconut Milk) Origin: Vanuatu |
| Sapasui (Samoan Chop Suey) Origin: American Samoa | Scottish Chinese Takeaway Chicken Curry Origin: Scotland | Simple Mole Poblano Origin: Mexico |
| Sapasui Pisupo (Corned Beef Chop Suey) Origin: Tokelau | Scottish Green Pea Soup Origin: Scotland | Simple Prawn Laksa Origin: Fusion |
| Sargaborso Leves (Hungarian Yellow Split Pea Soup) Origin: Hungary | Scottish Leek and Potato Soup Origin: Scotland | Simple Suya Poussin Origin: African Fusion |
| Sarma (Stuffed Cabbage Leaves) Origin: Serbia | Sea Blite with Crab and Vanilla Mayonnaise Origin: Britain | Singapore Chilli Sauce Origin: Singapore |
| Saté (Marinated Kebabs) Origin: Aruba | Seafood Amok Origin: Cambodia | Singapore Hokkien Mee Origin: Singapore |
| Satay Chicken Curry Origin: Malaysia | Seafood Curry Origin: Scotland | Singapore Hot Sweet chilli Sauce Origin: Singapore |
| Satay Skewers Origin: Cocos Islands | See Yau Gai (Chicken Poached in Master Sauce) Origin: China | Sint Eustatian Goat Water Origin: Sint Eustatius |
| Saté ku batata (Satay with Potatoes) Origin: Bonaire | Sehriyeli Pilav (Pilaf with Orzo) Origin: Turkey | Sint Maarten Lokri Origin: Sint Maarten |
| Satsabeli Bazha (Poultry in Walnut Sauce) Origin: Georgia | Sehriyeli Sebze Çorbası (Vegetable Soup with Vermicelli) Origin: Turkey | Skewered Pigeon Breasts Origin: British |
| Sattoo Origin: India | Senegalese Lemon Soup Origin: Senegal | Skillet Chicken Con Queso Origin: America |
| Sauce à L'Estragon (Tarragon Sauce) Origin: France | Senegalese Soup Origin: Jamaica | Skilpadjie (Afrikaans Faggots) Origin: South Africa |
| Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) Origin: Burkina Faso | Sesame Chicken Brochettes Origin: Britain | Slow Cooker Barbacoa Beef Origin: Mexico |
| Sauce au Cumin (Sauce with Cumin) Origin: France | Sesame Orange Duckling Origin: Britain | Slow Cooker Chicken Korma Origin: Britain |
| Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea | Sesame Pork Stir-fry Origin: Australia | Slow Cooker Duck and Potato Massaman Curry Origin: Britain |
| Sauce de Lapin (Rabbit Sauce) Origin: Gabon | Shahi Chicken Korma Origin: India | Slow Cooker Salsa Chicken Origin: America |
| Sauce Diable Origin: France | Shahi Murgh Korma (Royal Chicken Korma) Origin: India | Slow Cooker Turkey and Lentil Chili Origin: American |
| Sauce Koumrangan (Hibiscus Leaf Sauce) Origin: Chad | Shanghai Bun Dough Origin: China | Slow-cooked Duck Ragù for Valentine's Origin: Fusion |
| Sauce Madame Origin: England | Shatkora Beef Curry BIR Origin: Britain | |
| Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England | Shattoo Water Origin: Dominica |
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