Game Birds

Squab with Bacon-Wrapped Plums & Frisee

by Marcus Samuelsson

Chef Marcus Samuelsson's flavorful squab breast salad is delicious anytime of year.

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Greek-Style Grilled Quail

by D'Artagnan

This Grecian-style grilled 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

Whole roast pheasant makes a delightful meal for two, and this recipe is surprisingly easy.

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Quail with Roasted Sunchokes, Barberries & Pistachio

by Ana Sortun

Chef Ana Sortun tosses roasted sunchokes with barberries and pistachios to accompany her richly spiced quail.

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Roast Quail with Apples & Pecans

by Frank Stitt

Cornbread stuffing, tart apple and toasted pecans are delicious compliments to simple roasted quail. Enjoy this dish year round, using stone fruit in ...

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Roast Squab with Corn Cake & Blueberry Gastrique

by D'Artagnan

This great recipe is from Chef Ron Gallo of Jo Jo Restaurant in New York City. If blueberries aren't in season, you can substitute blackberries or ras...

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Roast Quail with Foie Gras, Armagnac & Grapes

by Ariane Daguin

A pair of Gascon specialties--foie gras and Armagnac--transform these quail into a singularly lavish prelude to a grand dinner. The birds are incredib...

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Wild Scottish Pheasant Pithivier

by Bertrand Chemel

Bertrand Chemel of 2941 in Falls Church, Virginia grinds the meat from our wild Scottish pheasant with chicken liver, foie gras and pork jowl as a fil...

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Roasted Quail Stuffed with Fig & Prosciutto

by Daniel Boulud

Chef Daniel Boulud gives our semi-boneless quail the royal treatment by stuffing them with sweet Black Mission figs, fresh forcemeat and salty prosciu...

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Roast Squab with Porcini & Foie Gras

by Ariane Daguin

The spices in this lush, heady dish are readily available at supermarkets. If you can't find chestnut honey, which is sweet and a bit bitter, use what...

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Tartine of Squab En Salmis

by Daniel Boulud

Now that's a sandwich! In this luxurious dish by legendary chef Daniel Boulud, garlicky grilled sourdough bread is topped with squab, mushrooms and se...

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Oven-Braised Guinea Hen

by D'Artagnan

Guinea hen is easy to cook and delivers big flavor. In this relatively hands-off recipe, whole guinea hen is shallow braised with herbs, root vegetabl...

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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

This salad is sunshine in a bowl. Juicy peaches, sweet berries, sugar snap peas and creamy ricotta are right at home with grilled quail and tart Frenc...

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