Game Meat

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, car... READ MORE

Pappardelle alla lepre is an ancient Tuscan dish – allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavored with hare meat. The preparation of this rich dish is time-consuming – the har... READ MORE

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi hav... READ MORE

Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and ... READ MORE

Biltong is a traditional beef snack that is cured in a unique way. The word comes from the Dutch bil, meaning hind quarter, and tong, meaning strip, in this case - a strip of meat. Although it looks similar to A... READ MORE

Bograč is a traditional meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along... READ MORE

Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for... READ MORE

Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia. The dish is traditionally prepared by slowly cooking all of the ingredients for several hours in a large copper pot that is strung ov... READ MORE

A unique American burger known as bison burger is a type of hamburger that uses meat from the North American bison. This hamburger is often called buffalo burger as bison meat is frequently incorrectly referred to as buffalo meat, which i... READ MORE

Hirschgulasch is a traditional type of goulash, a stew of meat, vegetables, and spices made specifically with venison, or deer meat, instead of the beef or pork that might be used in other types of goulash. The name of the dish translates to v... READ MORE

Reinsdyr mørbrad is a traditional game meat dish originating from Norway. The dish consists of reindeer steaks that are fried or grilled to perfection, usually in reindeer fat, butter, and oil. The meat of domesticated and farmed reindeer i... READ MORE

Game pie is a traditional dish consisting of a pastry shell filled with rich gravy and slowly cooked game meat such as venison, rabbit, and pheasant. The dish is typically prepared during the colder months, since the British game season usually ru... READ MORE

Cuy frito or cuy chactado is one of the oldest traditional Peruvian dishes that has been consumed since Incan times. It is made with guinea pigs, which are obviously not kept as pets in Peru – instead, they are fried to crispy perfection. Th... READ MORE

Perdiz escabechada is a traditional dish originating from Castilla-La Mancha. The dish is usually prepared with a combination of partridges, onions, carrots, garlic, white wine vinegar, dry white wine, olive oil, pimentón or paprika, bay le... READ MORE

Pepián de cuy is a traditional stew originating from Peru. The stew is made with a combination of guinea pig meat, potatoes, corn, onions, peanuts, salt, pepper, garlic, and oil. The guinea pig is cut into quarters, lightly fried in oil, th... READ MORE

Picante de cuy is a traditional dish originating from Peru. It's usually made with a combination of cuy (guinea pigs), potatoes, garlic, ají peppers, oil, and salt. The guinea pigs are cut into pieces and seasoned with salt and garlic. They... READ MORE

Cuy al horno is a traditional preparation of baked guinea pigs originating from Peru. This dish is popular in the region of Cusco, but it can be found in most tourist-oriented restaurants in the country. The guinea pigs are marinated in a combinat... READ MORE

Cuy al palo is a traditional dish consisting of guinea pig on a stick. The dish is enjoyed throughout the country, but it's especially popular in Cusco and Arequipa due to tourism. In addition to the guinea pigs, the ingredients for cuy al palo of... READ MORE

Iguana stew is an exotic dish originating from the Caribbean, and it's especially popular in Guyana and Trinidad. This delicacy is prepared by frying annatto in oil until it turns red. The iguana's head and its entrails are removed, and the meat i... READ MORE

Codornices en salsa de guajillo is a traditional game dish originating from Mexico. The dish is made with a combination of quail, chanterelle mushrooms, lard or corn oil, guajillo chiles, onions, garlic, oregano, and salt. The quails are cut in ha... READ MORE

Pašteta od fazana is a Croatian dish that is especially popular in the region of Slavonija and Baranja. This pâté is made with pheasant as the key ingredient, and due to the fact that every household has their own recipe, other... READ MORE

Terrine de sanglier is a traditional terrine made from wild boar (sanglier). The terrine is a type of coarse meatloaf where the wild boar meat is mixed with spices, herbs, and additional ingredients like pork, bacon, or liver for added richness. T... READ MORE

This layered meat pie is typically made with meat such as moose, hare, partridge, veal, pork, beef, or chicken. It is believed that the name cipaille originated from sea-pie, an identical pie that is made with meat, fish, or seafood, alth... READ MORE

Dyrestek med vilsaus is a traditional meat dish originating from Norway. The dish consists of reindeer roast that's served with game sauce. The roast is made with a combination of milk, butter, suet, leg of reindeer, and seasonings, while the sauc... READ MORE

Caribou stew is a traditional stew and a specialty of Nunavut cuisine. The stew is usually made with a combination of boneless caribou (wild North American reindeer) cubes, onions, celery, red wine, tomato paste, bay leaves, thyme, potatoes, carro... READ MORE

Piccioni all spiedo is a traditional dish originating from Umbria. It consists of spit-roasted pigeons. The dish is usually made with a combination of pigeons, minced veal, breadcrumbs, eggs, thyme, bay leaves, rosemary, olive oil, salt, and black... READ MORE

Medvjeđi gulaš (bear goulash) is a traditional dish from the Balkans, particularly popular in countries like Croatia, Serbia, and Slovenia. Medvjeđi gulaš is made using bear meat, which is slow-cooked with onions, garlic, carrots, pe... READ MORE

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chick... READ MORE

Karoo roast ostrich steak is the national dish of Eswatini (formerly known as Swaziland), a country whose cuisine is influenced by French cooking methods such as meat marinades and the use of various cream-based sauces. The ingredients needed for ... READ MORE

Fagiano alla ghiotta is a traditional dish originating from Umbria. The dish is usually made with a combination of pheasant meat, salt, pepper, olive oil, shallots, celery, sage, olives, capers, and white wine. The pheasant is seasoned with salt a... READ MORE

Codornizes refers to quails in Portuguese cuisine. These small game birds are often marinated and grilled or roasted, providing delicate and flavorful meat. Another common preparation involves stuffing the quails with herbs, garlic, and sometimes ... READ MORE

Pheasant salad sandwich is a traditional sandwich originating from South Dakota. It dates back to World War II, when it was made in local canteens for traveling soldiers. Back then, the sandwiches were given out free of charge and consisted of phe... READ MORE

One of the most unusual and unique Seychellois specialties, civet de chauve souris consists of curried fruit bat. This bat curry is usually prepared with chunks of skinned fruit bat that are marinated in vinegar and red wine, and then cooked with ... READ MORE

Liebre con lentejas is a traditional hare dish originating from Spain. Although there are many regional variations, the dish is usually made with a combination of hare, lentils, white wine, wine vinegar, bay leaves, olive oil, peppercorns, stock, ... READ MORE

Pichones estofados is a traditional stew originating from Valladolid. The stew is usually made with a combination of pigeons, onions, tomatoes, garlic, olive oil, bay leaves, white wine, stock, thyme, salt, and pepper. The pigeons are cleaned and ... READ MORE

Wildschwein in burgunder is a traditional dish consisting of wild boar cooked in burgundy wine. The dish is usually made with a combination of wild boar rump, onions, carrots, celery, thyme, lemon zest, peppercorns, juniper berries, wine vinegar, ... READ MORE

Rebhuhn mit linsen is a traditional dish consisting of partridges and lentils. The dish is usually made with a combination of partridges, lentils, lemon juice, bacon, onions, carrots, celery, tomato purée, red wine, meat stock, salt, and pe... READ MORE

Lepre alla teramana is a traditional hare dish originating from Teramo. The dish is usually made with a combination of hare thighs and back, garlic, chicken stock, anchovies, capers, pickles, rosemary, olive oil, salt, and pepper. The garlic, rose... READ MORE

Lepre alla trentina is a traditional hare dish originating from Trentino. The dish is usually made with a combination of hare meat, red wine, pine nuts, stock, onions, flour, raisins, cinnamon, lemon zest, sugar, butter, lard, salt, and pepper. Th... READ MORE

Quaglie con piselli is a traditional dish originating from the region of Marche. The dish is usually made with a combination of quails, tomato purée, white wine, minced prosciutto fat, peas, butter, salt, and pepper. The quails are browned ... READ MORE

Quaglie alla scaligera is a traditional dish originating from Veneto. The dish is usually made with a combination of quails, lard, butter, olive oil, white wine, bay leaves, salt, and black pepper. The quails are butterflied as far as possible and... READ MORE

Pigeon en crapaudine is a traditional game dish. The dish is made with pigeons that are farm-raised on corn or other feed. The pigeons are butterflied and their wings are tucked behind their shoulder bones, becoming visually reminiscent of a toad ... READ MORE