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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:
| 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 |
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...
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 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.
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 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.
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 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.
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.
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.
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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