New Year/Hogmanay Recipes
New Year and Hogmanay recipes throughout the ages. Classic Hogmanay and New Year foods.
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You can also browse the following types of meat-based recipes:
Alphabetical list of game recipes follow (limited to 100 recipes per page). There are 600 recipes in total:
| 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 |
Recipe Information: 113
Easy to opening and closing of bags is facilitated by the profile of zipper.
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.
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.
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.
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.
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.
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.
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.
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.
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.