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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