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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Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'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.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.


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