The whole category for sheep and goat meat.
Either the corvine fish or the croaker fish, usually fried.
Fallow deer, usually grilled or roasted, often after marinating in red wine.
Guinea fowl or hen, usually roasted or stewed with herbs.
Young deer meat, usually cooked as a stew.
Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.