Wild game dishes

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-p

Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost a

Athabaskan dessert

sauce

In South Africa, a potjiekos , literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 18th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

Tourtière () is a French Canadian meat pie dish originating from the province of Quebec, made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. Contrary to popular belief, the name "tourtière" is not derived from its filling, which is erroneously believed to originally have been the "tourte"—the French name for the passenger pigeon now extinct in Nor

French sauce

cooking technique

Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins, one form of which originated in Kentucky. It is often prepared communally as a social gathering. It is popular as the basis for civic fundraisers in the Upland South.

stew from the southern US, containing tomatoes, beans, corn, okra, and game meat (squirrel, rabbit, possum, or substituted with chicken)

Savoury pie made with wild game