Celtnet Recipes - Game Recipes and Information
Welcome to the Celtnet Game Recipes Home Page

Welcome to Celtnet's Game 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 Ham Recipes
Lamb Recipes Mutton Recipes Offal Recipes
Pork Recipes Veal Recipes

Alphabetical list of game recipes follow (limited to 100 recipes per page). There are 171 recipes in total:


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Afang Soup
     Origin: Nigeria
Duck in Green Pumpkinseed Sauce
     Origin: Mexico
Ila Alasepo
(Okra and Spinach Soup)
     Origin: Nigeria
Afia Efere
(White Soup)
     Origin: Nigeria
Duck Soup with Wild Plums and Wild Rice
     Origin: Chinese
Impala
     Origin: Swaziland
African Guinea Fowl
     Origin: Guinea
Duck with Orange and Cointreau Sauce
     Origin: French
Kangaroo Fillet with Redcurrant Reduction Sauce
     Origin: Australia
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Duck with Plums and Burdock
     Origin: Fusion
Karoo Roast Ostrich Steak
     Origin: Swaziland
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Duck with Tamarillo Sauce
     Origin: Fusion
Leg of Rabbit with Mushrooms
     Origin: Italian
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Duck with Wild Plum Sauce
     Origin: British
Lemon-scented Boar Chops with Chanterelles and Broad Bean Ragout
     Origin: Fusion
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Duckling Dar es Salaam
     Origin: Tanzania
Leporem farsilem
(Stuffed Roast Hare with White Sauce)
     Origin: Roman
Asian Duck Curry
     Origin: Fusion
Edikang Ikong Soup
     Origin: Nigeria
Leporem Farsum
(Stuffed Hare)
     Origin: Roman
Bawd Bree
     Origin: Scottish
Efo-riro
(Vegetable Stew)
     Origin: Nigeria
Lepores
(Hare in Sweet Sauce)
     Origin: Roman
Biriani
     Origin: East Africa
Egusi Soup
     Origin: Nigeria
Nigerian Goat Stew
     Origin: Nigeria
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Fijian Goat Curry
     Origin: Fijian
Nigerian Spiced Goat Meat Pepper Soup
     Origin: Nigeria
Braised Haunch of Venison
     Origin: British
Fowl alla Cacciatore
     Origin: Italian
Noisettes de Chevreuild Saint Huber
(Venison St Hubert)
     Origin: French
Braised Pigeons with Golden Spaghetti
     Origin: British
Game Terrine
     Origin: British
Ogbono Soup
     Origin: Nigeria
Braised Venison with Mustard and Porter
     Origin: British
Gefuellte Tauben
(Stuffed Pigeons)
     Origin: Germany
Ogbono Soup with Ugwu
     Origin: Nigeria
Brown Casserole of Rabbit
     Origin: British
Glazed Venison Pate
(Glazed Venison Paté)
     Origin: French
Ogbono Soup with Waterleaf
     Origin: Nigeria
Bruet Sarcenes
(Saracen Brewet)
     Origin: English
Glires
(Stuffed Dormouse)
     Origin: Roman
Orange-flavoured Venison Stew
     Origin: America
Bukkeande
     Origin: English
Goat and Aubergine Kebabs
     Origin: Haiti
Pan Fried Pheasant Breast with Crab Apple Jelly
     Origin: British
Bushmeat Skewers with Peanut Satay
     Origin: Namibia
Goat Brochettes
     Origin: Rwanda
Pan-boiled Goat
     Origin: Greek
Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée
     Origin: Australia
Goat Curry
     Origin: Reunion
Pan-braised Squirrels
     Origin: British
Cheshire Brawn
     Origin: English
Goat Meat Soup
     Origin: Liberia
Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly
     Origin: British
Chevre au Vin
(Venison with Wine)
     Origin: French
Goat Soup
     Origin: Liberia
Partridge with Blewits
     Origin: British
Chichinga
(Skewered Goat)
     Origin: Central African Republic
Grilled Rabbit with Trevise
     Origin: Italian
Pastai Cig Carw
(Venison Pie)
     Origin: Welsh
Citrus Goat Meat Stew
     Origin: Zanzibar
Grouse à L'Americaine
     Origin: France
Pastai Cwnhingen
(Rabbit Pie)
     Origin: Welsh
Collared Venison
     Origin: British
Gruem vel anatem
(Crane or Duck in Spiced Gravy)
     Origin: Roman
Paupiettes of Venison
     Origin: French
Comlek
(Rabbit Casserole)
     Origin: Albania
Guinea Fowl Paella
     Origin: Equatorial Guinea
Peiouns y Stewed
(Stewed Pigeons)
     Origin: English
Connynges in Clere Broth
(Rabbits in Clear Broth)
     Origin: English
Guinea Hen with Chanterelles and Polenta
     Origin: Guinea
Peruvian Goat Stew
     Origin: Peru
Country Style Guinea Fowl Potje
     Origin: Southern Africa
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egyptian
Phane Stew
     Origin: Botswana
Crockpot Pheasant and Wild Rice
     Origin: British
Hasenpfeffer
(Braised Hare In Red Wine)
     Origin: Germany
Pheasant Brawn
     Origin: British
Cunillo
(Rabbit in Tomato Sauce)
     Origin: Andorra
Haunch of Venison with Maderia Sauce
     Origin: British
Pheasant Game Soup
     Origin: British
Curried Gazelle
     Origin: Zambia
Hunter's Casserole
     Origin: British
Pheasant with Lime and Ginger Sauce
     Origin: India
Curried Goat
     Origin: Aruba
Hunter's Pâté
     Origin: British
Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms
     Origin: British
Cwnhingen â Chorbys
(Rabbit with Lentils)
     Origin: Welsh
Huntsman's Pie
     Origin: Scottish
Pigeon Breasts
     Origin: Scottish
Devilled Duck Liver and Wilding Apple
     Origin: British
Hwyaden Hallt Cymreig
(Welsh Salt Duck)
     Origin: Welsh
Duck and Cabbage Soup
     Origin: Chinese
Hwyaden Wyllt gyda Saws Mwyar Duon
(Wild Duck with Blackberry Sauce)
     Origin: Welsh

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The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.


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