Celtnet Game Meat Recipes and Cookery, Home Page





Welcome to Celtnet's Game Meat 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 Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of game recipes follow (limited to 100 recipes per page). There are 569 recipes in total:


Image link to ancient recipes section of the site

Historical Recipes

Ancient recipes, Roman Recipes, Meideval Recipes, Elizabethan Recipes, Georgian Recipes, Victorian Recipes

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A Salmi of Moor Fowl, Pheasants or Partridges
     Origin: British
Blackberry Sauce
     Origin: British
Cervinae Conditura
(Sauce for Venison)
     Origin: Roman
Abak Atama Soup
     Origin: Nigeria
Blanquette de Lapin
(Blanquette of Rabbit)
     Origin: France
Chévre à l'Arachide
(Goat Meat with Peanuts)
     Origin: Congo
Adelaide Sanwiches
     Origin: British
Bonnes-bouches
     Origin: British
Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée
     Origin: Australia
Afang Soup
     Origin: Nigeria
Braisés Lapin Farci
(Braised, Stuffed, Rabbit)
     Origin: France
Cheshire Brawn
     Origin: England
Afia Efere
(White Soup)
     Origin: Nigeria
Braisés Lièvre Farci
(Braised, Stuffed, Hare)
     Origin: France
Chevreuil à la Bourguignonne
(Venison Bourguignonne)
     Origin: Canada
Afia Efere Ebot
(White Soup with Goat Meat)
     Origin: Nigeria
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Chevreuil au Vin
(Venison with Wine)
     Origin: French
Agerhøns i kål
(Partridge with Cabbage)
     Origin: Denmark
Braised Golden Plover
     Origin: British
Chichinga
(Skewered Goat)
     Origin: Central African Republic
Agneau au Cari
(Lamb Curry)
     Origin: Reunion
Braised Grouse
     Origin: British
Chykenes in Gravey
(Chicken in Gravy)
     Origin: England
Agrio Koyneli Stifado
(Wild Rabbit Stew)
     Origin: Greece
Braised Haunch of Venison
     Origin: British
Citrus Goat Meat Stew
     Origin: Zanzibar
Albanian Veal Casserole
     Origin: Albania
Braised Kid Goat
     Origin: British
Civet de Chevreuil aux Artichauts
(Civet of Venison with Artichokes)
     Origin: France
Aliter in Apro
(Wild Boar, Another Way)
     Origin: Roman
Braised Pigeons with Golden Spaghetti
     Origin: British
Civet de Lapin à L'ail
(Civet of Rabbit with Garlic)
     Origin: British
Aliter in Apro II
(Wild Boar, Another Way II)
     Origin: Roman
Braised Venison with Mustard and Porter
     Origin: British
Civet de Lapin au Chocolat
(Civet of Rabbit with Chocolate)
     Origin: France
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 aux Serpolet
(Civet of Rabbit with Wild Thyme)
     Origin: France
Aliter In Aprum Assum Iura Ferventia Facies Sic
(Hot Sauce for Roast Wild Boar, Another Way)
     Origin: Roman
Brochettes de Chèvre
(Goat Meat Kebabs)
     Origin: Reunion
Civet de Lapin Réunionaise
(Reunion Rabbit Stew)
     Origin: Reunion
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Brown Casserole of Rabbit
     Origin: British
Civet de Lièvre à L'ail
(Civet of Hare with Garlic)
     Origin: France
Aliter In Struthione Elixo
(Of Boiled Ostrich, Another Way)
     Origin: Roman
Bruet Sarcenes
(Saracen Brewet)
     Origin: England
Civet de Lièvre aux Raisins
(Civet of Hare with Raisins)
     Origin: France
Aliter Ius Frigidum in Aprum Elixum
(Cold Sauce for Boiled Wild Boar, Another Way)
     Origin: Roman
Bukkeande
     Origin: England
Civet de Marcassin
(Civet of Young Boar)
     Origin: France
Aliter Laseratum
(Another Hing Sauce)
     Origin: Roman
Bushmeat Skewers with Peanut Satay
     Origin: Namibia
Civet of Hare
     Origin: British
Aliter Leporem Conditum
(Another, Seasoned Hare)
     Origin: Roman
Cabri Massalé
(Kid Goat Massala)
     Origin: Reunion
Civet of Venison
     Origin: British
Aliter Leporem Elixum
(Another, Boiled Hare)
     Origin: Roman
Caccabinam Fusilem
(Fluid Casserole)
     Origin: Roman
Civet of Wild Boar
     Origin: British
Aliter Leporem ex Suo Iure
(Another, Hare in its Own Gravy)
     Origin: Roman
Cailles aux Canneberges
(Quail with Cranberries)
     Origin: Canada
Civet of Wild Boar with Artichokes
     Origin: British
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Cailles aux Herbes Fraîches
(Quail with Fresh Herbs)
     Origin: France
Civet of Wild Rabbit
     Origin: British
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Cailles aux Raisins Secs
(Quail with Raisins)
     Origin: France
Cobnut Banbury Cakes
     Origin: British
Arní e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Cailles Grillées au Piment et au Gingembre
(Grilled Quail with Chilli and Ginger)
     Origin: Congo
Collared Venison
     Origin: British
Aruban Curried Goat
     Origin: Aruba
Calalou
(Beninese Callaloo)
     Origin: Benin
Comlek
(Rabbit Casserole)
     Origin: Albania
Asian Duck Curry
     Origin: Fusion
Canard aux Fruits
(Duck with Fruit)
     Origin: Canada
Conchiclatus Pullus vel Porcellus
(Chicken or Suckling Pig Stuffed with Legumes)
     Origin: Roman
Bécassine Farcies sur des Croûtons
(Stuffed Snipe on Croûtons)
     Origin: France
Canard Sauvage aux Câpres
(Wild Duck with Capers)
     Origin: France
Conejo con Higos en Rioja
(Rabbit with Figs in Rioja)
     Origin: Spain
Barbecued Butterflied Leg of Kid Goat
     Origin: British
Canard Sauvage aux Lentilles
(Wild Duck with Lentils)
     Origin: France
Coniglio al Marsala
(Rabbit Stew with Marsala Wine)
     Origin: Italy
Barbecued Pigeon Breasts
     Origin: American
Canard Sauvage aux Pommes
(Wild Duck with Apples)
     Origin: France
Coniglio in Porchetta
(Rabbit Stuffed with Pork)
     Origin: San Marino
Barbecued Squab with Pears
     Origin: British
Capretto al Forno
(Oven-roasted Kid Goat)
     Origin: Italy
Connynges in Clere Broth
(Rabbits in Clear Broth)
     Origin: England
Bawd Bree
     Origin: Scotland
Carbonande de Sanglier
(Carbonande of Wild Boar)
     Origin: Belgium
Connynges in Syrup
(Rabbits in Syrup)
     Origin: England
Bawd Bree II
(Scottish Hare Soup)
     Origin: Scotland
Casserole de Bison
(Bison Stew)
     Origin: Canada
Conynges in Cynee
(Rabbits in Blood and Vinegar Broth with Onion)
     Origin: English
Beignets Farcis
(Stuffed Fritters)
     Origin: Cameroon
Casserole de Faisan
(Casserole of Pheasant)
     Origin: France
Biriani
     Origin: East Africa
Casserole of Guineafowl
     Origin: British

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The Art Of Blending Tea Flavors

By Jenny Tompsona | Published 2011-12-06 13:38:12 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Blending different teas can create great new flavors. Learn more about the process.

The Basics Of Growing And Harvesting Tea

By Jenny Tompsona | Published 2011-11-26 04:29:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Learn about growning and harvesting tea. There is a lot to learn.

Reusable tea bags and coffee bags

By vicbrain | Published 2011-12-12 05:56:07 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Cooking Tips To Help You Improve Your Cooking

By Greg James | Published 2011-11-25 16:50:49 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.

Quick Smoked Salmon Recipes

By Matthew Monnette | Published 2011-11-25 13:05:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 35

There are plenty of smoked salmon recipes that you can try. The smokey flavor and its flaky pink meat can be made toppings for cold salad or it can be a replacement for bacon bits for carbonara.

The Great Weber S470

By Dave Adams | Published 2011-12-15 06:22:05 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The Weber S470 is the deeply recognized name of the widespread Summit Series grill from the Weber brand. This grill is magnificently fashioned and possesses various perks which customers have pertained to adore. This piece of grilling equipment is made primarily from stainless steel material and other metals.

The secrets of coffee roasting

By jamesroy | Published 2011-12-13 10:09:36 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.

How to Make Jams and Jellies

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

Recipe Information: 115

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.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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.


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