Historical Recipes
Ancient recipes, Roman Recipes, Meideval Recipes, Elizabethan Recipes, Georgian Recipes, Victorian Recipes
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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 569 recipes in total:
| 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 |
Recipe Information: 115
Blending different teas can create great new flavors. Learn more about the process.
Recipe Information: 113
Learn about growning and harvesting tea. There is a lot to learn.
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.
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.
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.
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.
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.
Recipe Information: 113
Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.
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.
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.