I assume you mean British North America here? If so, beef and pork were mainstays, with roast beef being something like the British national dish. Pork - usually as ham or bacon, in my readings - was a cheaper alternative. Chickens provided both eggs and meat. Sheep provided both economy and luxury meats, in the form of mutton and lamb, respectively. Hunted animals, like turkey, ducks and geese, game birds, rabbits, and deer, were popular when available.

People at the time were a little bit more daring in eating different parts of the animal than are common in modern American cuisine. Oxtail and cow tongue are associated most closely with Jamaican and Mexican cooking today, but were delicacies of 18th century English fare.

In short, colonists were pretty omnivorous. If it could be killed, someone probably has a recipe for it.

Here are a bunch of cookbooks from the 18th century.