Celtnet Game Meat Recipes and Cookery, Home Page





Welcome to Celtnet's Game Meat Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the game recipes added to this site. Game represents a meat that was killed in the wild before consuming. Though these days the term 'game' usually means a strongly-flavoured meat (animal or bird) that is traditionally hung before consumption. Thus deer, wild boar, goat, partridge, pheasant, wild pigeon etc are all considered game. The term means other animals elsewhare and the game menu is much expanded in the Americas, Africa and Australia. As these meats tend to be strongly-flavoured they need careful handling and are typically served with a sauce or accompaniment. In my travels I have sampled many strange meats and many delicacies. I have brought together game-based dishes from across the globe for you here. Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of game recipes follow (limited to 100 recipes per page). There are 600 recipes in total:


Image link to the New Year/Hogmanay Recipes section of the site

New Year/Hogmanay Recipes

New Year and Hogmanay recipes throughout the ages. Classic Hogmanay and New Year foods.

Visit the Cookie Doctors!


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A fricasey of pigeons
     Origin: British
Bawd Bree II
(Scottish Hare Soup)
     Origin: Scotland
Carbonande de Sanglier
(Carbonande of Wild Boar)
     Origin: Belgium
A Salmi of Moor Fowl, Pheasants or Partridges
     Origin: British
Beignets Farcis
(Stuffed Fritters)
     Origin: Cameroon
Casserole de Bison
(Bison Stew)
     Origin: Canada
A second way to make a white fricasey
     Origin: British
Biriani
     Origin: East Africa
Casserole de Faisan
(Casserole of Pheasant)
     Origin: France
A second way to make white fricasey
     Origin: British
Blackberry Sauce
     Origin: British
Casserole of Guineafowl
     Origin: British
Abak Atama Soup
     Origin: Nigeria
Blanquette de Lapin
(Blanquette of Rabbit)
     Origin: France
Cervinae Conditura
(Sauce for Venison)
     Origin: Roman
Adelaide Sanwiches
     Origin: British
Bonnes-bouches
     Origin: British
Chévre à l'Arachide
(Goat Meat with Peanuts)
     Origin: Congo
Afang Soup
     Origin: Nigeria
Braisés Lapin Farci
(Braised, Stuffed, Rabbit)
     Origin: France
Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée
     Origin: Australia
Afia Efere
(White Soup)
     Origin: Nigeria
Braisés Lièvre Farci
(Braised, Stuffed, Hare)
     Origin: France
Cheshire Brawn
     Origin: England
Afia Efere Ebot
(White Soup with Goat Meat)
     Origin: Nigeria
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Chevreuil à la Bourguignonne
(Venison Bourguignonne)
     Origin: Canada
Agerhøns i kål
(Partridge with Cabbage)
     Origin: Denmark
Braised Golden Plover
     Origin: British
Chevreuil au Vin
(Venison with Wine)
     Origin: French
Agneau au Cari
(Lamb Curry)
     Origin: Reunion
Braised Grouse
     Origin: British
Chichinga
(Skewered Goat)
     Origin: Central African Republic
Agrio Koyneli Stifado
(Wild Rabbit Stew)
     Origin: Greece
Braised Haunch of Venison
     Origin: British
Chykenes in Gravey
(Chicken in Gravy)
     Origin: England
Albanian Veal Casserole
     Origin: Albania
Braised Kid Goat
     Origin: British
Citrus Goat Meat Stew
     Origin: Zanzibar
Aliter in Apro
(Wild Boar, Another Way)
     Origin: Roman
Braised Pigeons with Golden Spaghetti
     Origin: British
Civet de Chevreuil aux Artichauts
(Civet of Venison with Artichokes)
     Origin: France
Aliter in Apro II
(Wild Boar, Another Way II)
     Origin: Roman
Braised Venison with Mustard and Porter
     Origin: British
Civet de Lapin à L'ail
(Civet of Rabbit with Garlic)
     Origin: British
Aliter in Apro III
(Wild Boar, Another Way III)
     Origin: Roman
Brestiau Hwyaden â Saws Afalau, Eirin a Mêl
(Duck Breasts with Apple, Plum and Honey Sauce)
     Origin: Welsh
Civet de Lapin au Chocolat
(Civet of Rabbit with Chocolate)
     Origin: France
Aliter In Aprum Assum Iura Ferventia Facies Sic
(Hot Sauce for Roast Wild Boar, Another Way)
     Origin: Roman
Brewet of Almayn
(Bruet of Almonds)
     Origin: English
Civet de Lapin aux Serpolet
(Civet of Rabbit with Wild Thyme)
     Origin: France
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Brochettes de Chèvre
(Goat Meat Kebabs)
     Origin: Reunion
Civet de Lapin Réunionaise
(Reunion Rabbit Stew)
     Origin: Reunion
Aliter In Struthione Elixo
(Of Boiled Ostrich, Another Way)
     Origin: Roman
Brown Casserole of Rabbit
     Origin: British
Civet de Lièvre à L'ail
(Civet of Hare with Garlic)
     Origin: France
Aliter Ius Frigidum in Aprum Elixum
(Cold Sauce for Boiled Wild Boar, Another Way)
     Origin: Roman
Bruet Sarcenes
(Saracen Brewet)
     Origin: England
Civet de Lièvre aux Raisins
(Civet of Hare with Raisins)
     Origin: France
Aliter Laseratum
(Another Hing Sauce)
     Origin: Roman
Bukkeande
     Origin: England
Civet de Marcassin
(Civet of Young Boar)
     Origin: France
Aliter Leporem Conditum
(Another, Seasoned Hare)
     Origin: Roman
Bushmeat Skewers with Peanut Satay
     Origin: Namibia
Civet of Hare
     Origin: British
Aliter Leporem Elixum
(Another, Boiled Hare)
     Origin: Roman
Cabri Massalé
(Kid Goat Massala)
     Origin: Reunion
Civet of Venison
     Origin: British
Aliter Leporem ex Suo Iure
(Another, Hare in its Own Gravy)
     Origin: Roman
Caccabinam Fusilem
(Fluid Casserole)
     Origin: Roman
Civet of Wild Boar
     Origin: British
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Cailles aux Canneberges
(Quail with Cranberries)
     Origin: Canada
Civet of Wild Boar with Artichokes
     Origin: British
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Cailles aux Herbes Fraîches
(Quail with Fresh Herbs)
     Origin: France
Civet of Wild Rabbit
     Origin: British
Arní e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Cailles aux Raisins Secs
(Quail with Raisins)
     Origin: France
Cobnut Banbury Cakes
     Origin: British
Aruban Curried Goat
     Origin: Aruba
Cailles Grillées au Piment et au Gingembre
(Grilled Quail with Chilli and Ginger)
     Origin: Congo
Collared Venison
     Origin: British
Asian Duck Curry
     Origin: Fusion
Calalou
(Beninese Callaloo)
     Origin: Benin
Comlek
(Rabbit Casserole)
     Origin: Albania
Bécassine Farcies sur des Croûtons
(Stuffed Snipe on Croûtons)
     Origin: France
Canard aux Fruits
(Duck with Fruit)
     Origin: Canada
Conchiclatus Pullus vel Porcellus
(Chicken or Suckling Pig Stuffed with Legumes)
     Origin: Roman
Barbecued Butterflied Leg of Kid Goat
     Origin: British
Canard Sauvage aux Câpres
(Wild Duck with Capers)
     Origin: France
Conejo con Higos en Rioja
(Rabbit with Figs in Rioja)
     Origin: Spain
Barbecued Pigeon Breasts
     Origin: American
Canard Sauvage aux Lentilles
(Wild Duck with Lentils)
     Origin: France
Coniglio al Marsala
(Rabbit Stew with Marsala Wine)
     Origin: Italy
Barbecued Squab with Pears
     Origin: British
Canard Sauvage aux Pommes
(Wild Duck with Apples)
     Origin: France
Bawd Bree
     Origin: Scotland
Capretto al Forno
(Oven-roasted Kid Goat)
     Origin: Italy

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Keep your coffee fresh by using zipper bags

By vicbrain | Published 2011-11-03 08:25:17 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Easy to opening and closing of bags is facilitated by the profile of zipper.

Simple Salmon Recipe For All Occasions

By Matthew Monnette | Published 2011-12-01 08:23:10 | 2011 Recipes and Cookery Articles |

Recipe Information: 35

Salmon is one of the most versatile fish in the world of cooking. Found in almost every market, fresh from the daily catch, it can be prepared in a number of ways, from extravagant and flavourful main dishes in classy restaurants, to a simple lunch in the nearest shack by the ocean shore.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information: 115

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Valentine's Day Recipes

By gwydion | Published 2010-03-23 10:29:18 | 2010 Recipes and Cookery Articles |

Recipe Information: 35

February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.

Coffee Essentials- How To Brew And Store Your Coffee

By Ray Forrest | Published 2011-12-02 17:00:58 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.

10 Types of Chocolate Bark: Homemade Gifts for Christmas

By Rick Quatraro | Published 2011-12-13 15:50:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Learn how to make dark chocolate peanut bark and 10 different variations of chocolate bark for homemade gifts for the holidays. Easy to make, more fun to eat.

The Advantages Of Drinking Organic Coffee

By Ray Forrest | Published 2011-11-29 12:55:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been a great deal of organic foods being presented on the market recently, and organic coffee happens to be one of the most appealing. The food industry has been actively answering the high demand for this type of product lately. Even though this kind of coffee comes with a bit of a higher price, it is well worth the extra cost.


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