Game Birds

Squab with Bacon-Wrapped Plums & Frisee

by Marcus Samuelsson

This squab recipe from Chef Marcus Samuelsson combines the rich game meat with smoky bacon, plums, and a grilled romaine salad for a flavorful dish.

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Greek-Style Grilled Quail

by D'Artagnan

These Greek-style boneless quail grill up in a flash. The plump, tender quail can be served as an appetizer or over salad greens for a light dinner.

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Herb-Roasted Pheasant

by D'Artagnan

This recipe for whole roast pheasant with herbs makes a delightful and elegant meal for two and is surprisingly easy.

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Quail with Roasted Sunchokes, Barberries & Pistachio

by Ana Sortun

Try this amazing, richly spiced quail recipe with barberries, pistachios, and roasted sunchokes.

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Roast Quail with Apples & Pecans

by Frank Stitt

This roasted quail recipe with cornbread can be enjoyed year-round, with tart apple in the fall, pear in winter, or stone fruit in the summer.

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Roast Squab with Corn Cake & Blueberry Gastrique

by D'Artagnan

This roasted squab recipe features blueberries, but you can substitute blackberries or raspberries - just remember to strain the sauce of any seeds.

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Roast Quail with Foie Gras, Armagnac & Grapes

by Ariane Daguin

This quick-and-easy recipe for quail is accented with foie gras, Armagnac, and fruit - a particularly flavorful combination from Southwest France.

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Wild Scottish Pheasant Pithivier

by Bertrand Chemel

This classic French meat pie recipe - called pithiviers - has ground wild Scottish pheasant, chicken liver, foie gras, and pork jowl as a filling.

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Roasted Quail Stuffed with Fig & Prosciutto

by Daniel Boulud

This stuffed quail recipe from Chef Daniel Boulud combines Black Mission figs, fresh forcemeat and salty prosciutto for delicious results.

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Roast Squab with Porcini & Foie Gras

by Ariane Daguin

This easy-to-make squab recipe is fragrant with heady spices and chestnut honey and is served with foie gras and mushrooms cooked en papillote.

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Tartine of Squab En Salmis

by Daniel Boulud

In this luxurious recipe by legendary chef Daniel Boulud, garlicky grilled sourdough bread is topped with squab, mushrooms and seared foie gras.

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Oven-Braised Guinea Hen

by D'Artagnan

In this easy recipe, guinea hen is braised with herbs, root vegetables, and fortified stock. A quick blast of heat at the end of cooking crisps the sk...

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Herb-Grilled Quail

by D'Artagnan

Our semi-boneless quail are tender, mild, and cook in under 20 minutes. Here we’ve given them a quick marinade in fresh summer herbs, tart lemon, and ...

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Grilled Quail Salad with Summer Fruits

by D'Artagnan

In this easy recipe, grilled quail is served on a salad of juicy peaches, sweet berries, sugar snap peas and creamy ricotta with a tart French vinaigr...

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Grilled Quail with Alabama White BBQ Sauce

by D'Artagnan

Both tangy and creamy, Alabama white sauce is traditionally served with smoked or grilled chicken, but this versatile and easy sauce is delicious on a...

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