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Poultry and Game Main Course Recipes

A Huge collection of Poultry, Game & Chicken Recipes

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Due to the huge amount of poultry and game recipes on this site, we have now split this section into separate pages so you can find what you're looking for more easily. Use the links below to go straight to the recipes of your choice.

Alligator/Crocodile Main Course Recipes

 

Buffalo Main Course Recipes

 

Chicken Main Course Recipes

 

Duck/Goose Main Course recipes

 

Game Bird Main Course Recipes

 

Hare/Rabbit Main Course Recipes

 

Kangaroo Main Course Recipes

 

Ostrich & Emu Main Course Recipes

 

Turkey Main Course Recipes

 

Venison, Caribou, Elk, Reindeer Moose Main Course Recipes

 

Wild Boar Main Course Recipes

 

General Poultry & Game Preparation & Cooking Times

  

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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