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.
Mutton, grown to a year-and-a-half in age. Because of its somewhat chewy texture, it is usually stewed or roasted.
Parsnips, usually boiled, fried, or added to stews and soups.
Dove, usually roasted or grilled.
The whole category for sheep and goat meat.
Either the corvine fish or the croaker fish, usually fried.