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A camping recipe from Lee. This recipe is good using quail, pheasant, or any game bird. If you use waterfowl, I would recommend parboiling first to remove most of the grease.

Cottura in civet, cooking in civet, is a Piemontese (and French) technique for preparing furred game -- hare, venison, mountain goat, and so on -- by marinating it with wine, herbs (in particular juniper berries), and onions -- the word civet derives from the Latin cepa, onion. The wine is generally red and full bodied, though strong white wines can be used, and the marinade is added to the pot after the meat has browned.

Here is a very elegant and stylish recipe for Cornish game hen created by former John Ash & Co. Chef Jeffrey Madura.

This Croatian venison goulash recipe or gulas is best served over polenta.

Crockpot pheasant, with soy sauce and seasonings. Marinate this pheasant then cook in the slow cooker.

Culatello & Picula de Caval: Thoughts about one of Parma's great delicacies, and a tasty Emilian horsemeat stew.

Though high in protein and flavor, elk meat can sometimes be tough. Try marinating these steaks overnight to help tenderize the it.

A delicious recipe for curried goat inspired by the French Caribbean islands.

Originally a Catalunian recipe made with partridge, we have modified it for game hens. The wine sauce with mushrooms is delicious with the roasted hens and is an easy dinner recipe that serves four.

This salad makes a nice light lunch. The sweet and savory quail matches well with fruit. The tanginess of the cheese adds a wonderful contrast. If you don't have a grill available, the broiler of your oven works just fine.