Game Birds

[missingvolume]

Spouse is bringing home some pheasant and quail that he bagged today.  I'm looking for a few tips for cooking them and did get some info out of the few old posts in the community. But extra first hand info is always nice to have. 
Thanks!

Comments

[n7of9]

charcoal barbecued quail is very tasty... simple seasoning of salt, pepper, oregano and lemon

[therumsgone]

If you have a source for it, quail stuffed with foie gras is probably one of the most divine dishes you'll ever taste. But in general, I say keep it very simple, and just roast with some veggies and fresh herbs.

[texascarl]

Pheasant legs are full of tendons, I don't really like to eat them on a roast bird. When I'd come home w/a bunch of birds I'd often separate the breast and reserve it to roast wrapped in bacon, serve on a bed of wild rice/rice/toasted buckwheat/mushroom/onion pilaf. The legs and carcass would go into a soup pot with garlic, a bit of wine and chicken broth for an hour or 3, the meat picked off the bones and we'd make 'cream of pheasant' soup with the meat and broth.

Quail - simple is good. Bacon wrap goes well with, I like to pop 'em on a slow fire in the grill. If you want to roast them, put in a little 'stuffing' to help keep them moist. A slice or 2 of garlic and green onion, half a dried apricot rehydrated in wine. A wild rice pilaf as above (or a box of wild rice-a-roni with a few slivered dried apricots) and some good white wine.

[missingvolume]

Thanks all I appreciate the info.