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.
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.