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 157 recipes in total:


Page 1 of 2

Pages: 1 2  >>  Last 

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

Page 1 of 2

Pages: 1 2  >>  Last 

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

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...

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

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.

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.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

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.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner