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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 183 recipes in total:
| Afang Soup Origin: Nigeria | Devilled Duck Liver and Wilding Apple Origin: British | Huntsman's Pie Origin: Scottish |
| Afia Efere (White Soup) Origin: Nigeria | Duck and Cabbage Soup Origin: Chinese | Hwyaden Hallt Cymreig (Welsh Salt Duck) Origin: Welsh |
| African Guinea Fowl Origin: Guinea | Duck in Green Pumpkinseed Sauce Origin: Mexico | Hwyaden Wyllt gyda Saws Mwyar Duon (Wild Duck with Blackberry Sauce) Origin: Welsh |
| Albanian Veal Casserole Origin: Albania | Duck Soup with Wild Plums and Wild Rice Origin: Chinese | Ila Alasepo (Okra and Spinach Soup) Origin: Nigeria |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Duck with Orange and Cointreau Sauce Origin: French | Impala Origin: Swaziland |
| Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Duck with Plums and Burdock Origin: Fusion | Kangaroo Fillet with Redcurrant Reduction Sauce Origin: Australia |
| Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Duck with Tamarillo Sauce Origin: Fusion | Karoo Roast Ostrich Steak Origin: Swaziland |
| Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Duck with Wild Plum Sauce Origin: British | Kouneli Stifado (Rabbit Stew) Origin: Thailand |
| Asian Duck Curry Origin: Fusion | Duckling Dar es Salaam Origin: Tanzania | Leg of Rabbit with Mushrooms Origin: Italian |
| Bawd Bree Origin: Scottish | Edikang Ikong Soup Origin: Nigeria | Lemon-scented Boar Chops with Chanterelles and Broad Bean Ragout Origin: Fusion |
| Biriani Origin: East Africa | Efo-riro (Vegetable Stew) Origin: Nigeria | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman |
| Braised Duck with Orange and Lime Sauce Origin: Tanzania | Egusi Soup Origin: Nigeria | Leporem Farsum (Stuffed Hare) Origin: Roman |
| Braised Haunch of Venison Origin: British | Fijian Goat Curry Origin: Fijian | Lepores (Hare in Sweet Sauce) Origin: Roman |
| Braised Pigeons with Golden Spaghetti Origin: British | Fowl alla Cacciatore Origin: Italian | Nigerian Goat Stew Origin: Nigeria |
| Braised Venison with Mustard and Porter Origin: British | Game Terrine Origin: British | Nigerian Spiced Goat Meat Pepper Soup Origin: Nigeria |
| Brown Casserole of Rabbit Origin: British | Gefuellte Tauben (Stuffed Pigeons) Origin: Germany | Noisettes de Chevreuild Saint Huber (Venison St Hubert) Origin: French |
| Bruet Sarcenes (Saracen Brewet) Origin: English | Glazed Venison Pate (Glazed Venison Paté) Origin: French | Ogbono Soup Origin: Nigeria |
| Bukkeande Origin: English | Glires (Stuffed Dormouse) Origin: Roman | Ogbono Soup with Ugwu Origin: Nigeria |
| Bushmeat Skewers with Peanut Satay Origin: Namibia | Goat and Aubergine Kebabs Origin: Haiti | Ogbono Soup with Waterleaf Origin: Nigeria |
| Carbonnade de Sanglier (Carbonnade of Wild Boar) Origin: Belgium | Goat Brochettes Origin: Rwanda | Orange-flavoured Venison Stew Origin: America |
| Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée Origin: Australia | Goat Curry Origin: Reunion | Pan Fried Pheasant Breast with Crab Apple Jelly Origin: British |
| Cheshire Brawn Origin: English | Goat Meat Soup Origin: Liberia | Pan-boiled Goat Origin: Greek |
| Chevre au Vin (Venison with Wine) Origin: French | Goat Soup Origin: Liberia | Pan-braised Squirrels Origin: British |
| Chichinga (Skewered Goat) Origin: Central African Republic | Grilled Rabbit with Trevise Origin: Italian | Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly Origin: British |
| Citrus Goat Meat Stew Origin: Zanzibar | Grouse à L'Americaine Origin: France | Partridge with Blewits Origin: British |
| Collared Venison Origin: British | Gruem vel anatem (Crane or Duck in Spiced Gravy) Origin: Roman | Pastai Cig Carw (Venison Pie) Origin: Welsh |
| Comlek (Rabbit Casserole) Origin: Albania | Guinea Fowl Paella Origin: Equatorial Guinea | Pastai Cwnhingen (Rabbit Pie) Origin: Welsh |
| Connynges in Clere Broth (Rabbits in Clear Broth) Origin: English | Guinea Hen with Chanterelles and Polenta Origin: Guinea | Paupiettes of Venison Origin: French |
| Country Style Guinea Fowl Potje Origin: Southern Africa | Hamam Meshwi (Char-grilled Pigeon) Origin: Egyptian | Peiouns y Stewed (Stewed Pigeons) Origin: English |
| Crockpot Pheasant and Wild Rice Origin: British | Hare Bortsch Origin: British | Peruvian Goat Stew Origin: Peru |
| Cunillo (Rabbit in Tomato Sauce) Origin: Andorra | Hasenpfeffer (Braised Hare In Red Wine) Origin: Germany | Phane Stew Origin: Botswana |
| Curried Gazelle Origin: Zambia | Haunch of Venison with Maderia Sauce Origin: British | Pheasant Bortsch Origin: British |
| Curried Goat Origin: Aruba | Hunter's Casserole Origin: British | |
| Cwnhingen â Chorbys (Rabbit with Lentils) Origin: Welsh | Hunter's Pâté Origin: British |
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
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.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
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.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.