
agneau – lamb
aile, aileron – wing
autruche – ostrich
bavette – beefsteak
bécassine – snipe
bifteck – small steak
blanc – fillet of bird
blanquette de veau – veal fricassé
boulette – meat ball
boeuf – beef
caille – quail
canard – duck
canardeau, caneton, canette – duckling
cerf – deer
chapon – capon
charcuterie – cured and dried meats and sausages
cheval – horse
chèvre – goat or goat cheese
chevreuil – venison
civet – kind of stew
cochon de lait – piglet
confit de canard – marinated leg of duck
coq au vin – rooster in wine
coquelet – young rooster
cuisse – leg
cuisses de grenouilles – frog legs
cuissot – haunch
dinde – turkey
dindonneau – young turkey
escalope – escalope
escargot – snail
faisan – pheasant
faux-filet – sirloin
filet américain – steak tartare
foie gras – foie gras
fricassée – fricassee
gibier – game
gigot d'agneau – leg of lamb
gigue – haunch
grouse – red grouse
hochepot – casserole dish
jambon – ham
lagopède – grouse, ptarmigan
langue – tongue
lapereau – young rabbit
lapin – rabbit
lard, lardon – bacon
lièvre – hare
magret de canard – duck breast
marcassin – young wild boar
médaillon – médaillon
merguez – spicy sausage
mignon – filet mignon
mouton – mutton
navarin – casserole
noisette, noix – fillet
oie – goose
oiseaux sans têtes – veal olives, veal birds
onglet (de boeuf) – beefsteak
paupiette – veal olives, veal birds
pavé – steak
perdreau, perdrix – partridge
perdrix de neige – ptarmigan
pieds-de-cochon, pieds-de-porc – porc trotters
pigeon – pigeon
pigeonneau – young pigeon
pintade, pintadeau – guinea-hen
porc – pork
pot-au-feu – casserole
poularde, poule – hen, chicken
poulet, poussin – chicken
queues de boeuf – oxtail
râble – back (hare or rabbit)
ramier – wild pigeon
rillettes – chopped meat of bird or pork cooked in its own fat
rillons – chopped porc cooked in fat
ris de veau – sweetbreads
rissole – paté
rognon – kidney
rôti – roast joint
sanglier – wild boar
saucisse, saucisson – sausage
selle d'agneau – saddle of lamb
steack, steak – steak
steack haché – schnitzel
stoemp – casserole with cabbage and sausages
suprême de – fillet of bird
tranche – slice
veau – veal
volaille – poultry
vol-au-vent – pieces of chicken in a sauce
quenelle – meat ball