Game Birds
Our game bird recipes offer classic and contemporary ideas for cooking quail, pheasant, guinea hen, grouse, and more.

Squab with Bacon-Wrapped Plums & Frisee
by Marcus SamuelssonThis 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'ArtagnanThese 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'ArtagnanThis 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 SortunTry this amazing, richly spiced quail recipe with barberries, pistachios, and roasted sunchokes.
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Roast Quail with Apples & Pecans
by Frank StittThis 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'ArtagnanThis 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 DaguinThis 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 ChemelBertrand 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 BouludThis 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 DaguinThis 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 BouludIn 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'ArtagnanGuinea 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'ArtagnanOur 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'ArtagnanIn 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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