Pheasant & Quail

Pheasant
"A Most Excellent Bird"
Cold Buffet of Pheasant Ballotine
Roast Pheasant with Prince of Wales Sauce
Cossack Pheasant with Blini
Pheasant Terrine a la Belle Epogue
Pheasant with Sauerkraut
Grilled Pheasant Stuffed with Dill and Goat Cheese
Pheasant Stir-Fry with Chinese Noodles
Pheasant Cacciatore
Braised Pheasant in Madeira and Juniper Berries
Supremes of Pheasant with Sauce Bigarade
Potage de Faisan
Poacher's Pot Pie

Quail
"This is Supposed to Be Fun"
Braised Quail with Celery
Roast Quail in Grape Leaves
Split Quail Grilled with Pepper Sauce
Quail on Toast
Quail Broiled with Apricots and Figs
Savory Quail Milanese
Flambé of Quail with Apples and Calvados
Casserole of Quail with Garlic and Rosemary
Quail Pate en Croute
Fernand Point's Quail
Alabama Pot Roasted Quail with Pecans and Bourbon
Smothered Quail Casserole

Culinary Procedures Illustrated
Supporting Recipes
Suppliers
Index

From The Publisher:

The fare once nearly exclusive to lords, noblemen and landed U.S. gentry, pheasant and quail are now supermarket birds and available nationwide. Both wild and farm-raised birds are famed for their flavor, texture and lean, healthful aspects. Pheasant & Quail, the first edition in the Willow Creek Press Game & Fish Mastery Library, presents recipes calculated to bring out the best of the birds' unique character. Renowned photographer Arie deZanger provides sumptuous illustrations of finished plates as well as sequential culinary procedures. Includes a listing of commercial game suppliers and index.

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