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.
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.
