game

Wild animals that can legally be hunted and eaten as food; includes large and small game animals and game birds.

pigeon

Eaten since ancient times, pigeon is broiled, sautéed or roasted, or braised when the bird is mature; it is traditionally served with green peas.

pheasant

Young pheasant are often broiled and served with a moist stuffing; as they age, they become dry and less tender and so are usually made into terrine or pâté.

rabbit

Wild rabbit has a more pronounced flavor than domesticated rabbit, which tastes like chicken; it is often prepared with a mustard sauce.

hare

The dark meat has a stronger flavor than rabbit meat. Young hares can be roasted or sautéed; older ones are marinated, then jugged or made into terrine or pâté.

quail

Roasted, braised, broiled or cooked in a casserole, this small bird is a prized delicacy; it is delicious cooked with grapes.

guinea fowl

The same size as a small chicken, it is more flavorful when young and weighs less than 2 lbs; its flesh is slightly gamy.