• 4 cloves garlic, crushed
  
• 2 tablespoons chili sauce
  
• 3 tablespoons honey
  
• 3 tablespoons soy sauce
  
• 2 teaspoons brown sugar
  
• 3 tablespoons oil

1. Combine marinade ingredients.
2. Add quail and refrigerate overnight.
3. Just before serving, place quail on rack over baking dish.
4. Bake for 15 minutes in a moderate oven.
5. Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.

• 6-8 Quail
  
• Flour
  
• Butter
  
• Curry powder, to taste
  
• Pepper, to taste
  
• 4 cans chicken broth
  
• 1 cup sherry

Dredge quail in flour and brown in a LOT of butter. Put the quail breast-side up in an electric skillet and pour chicken broth over them 1/2 inch deep. Sprinkle with curry powder and pepper. Put the lid on and simmer for 45 minutes, checking about every 15 minutes and adding more broth if necessary. The last 10 minutes, add sherry and simmer covered. To make a gravy, add a mixture of flour and milk to the remaining broth and stir and simmer until of desired thickness. Serve with wild rice.

• 1/4 cup hoisin sauce
  
• 2 tablespoons sesame seeds
  
• 3 tablespoons chile-garlic sauce
  
• 2 tablespoons dark sesame oil
  
• 3 tablespoons honey
  
• 1 teaspoon ground ginger
  
• 8 quail, dressed (or 4 Cornish hens)
  
• 1 (14 1/2 ounce) can chicken broth
  
• 2 teaspoons cornstarch
  
• Sliced green onions (for garnish)

Combine first 6 ingredients in a shallow dish; add quail. Cover and chill 30 minutes, turning occasionally. Remove quail from marinade, reserving marinade. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done (cooking time for hens will be about 45 to 50 minutes). Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, for 5 minutes. Whisk together cornstarch and reserved chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, for one minute. Serve with quail; garnish as desired.

• 2 tablespoons soy sauce
  
• 2 tablespoons cornstarch
  
• 1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger
  
• 1 tablespoon chicken bouillon granules
  
• 1 1/3 cups water
  
• 1 boneless skinless pheasant breast (about 3/4 pound) cut into strips
  
• 2 tablespoons vegetable oil, divided
  
• 1 cup broccoli florets
  
• 1 cup julienne carrots
  
• 1 cup julienne celery
  
• 1 cup julienne onion
  
• 1 cup frozen snow peas
  
• Hot cooked white or wild rice

Hot cooked white or wild rice In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 to 4 minutes. Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4 to 5 minutes.
Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.
Return meat to pan and heat through. Serve over rice.

• 3 partridges, cleaned
  
• 1/2 lb bacon, strips
• salt, to taste
  
• 1 cup cream, heated
• breadcrumbs, mixed with
• melted butter, a little

1. Preheat oven to 450°F.
2. Wrap bacon around the birds and place close together in a baking pan.
3. Bake for 15 minutes, reduce heat to 350F; remove bacon, salt lightly and return to the oven to brown well.
4. Pour cream over the birds and sprinkle with buttered crumbs.

• 1 pheasant
  
• 3/4 cup honey
  
• 1/2 cup creamy peanut butter
  
• 2 tablespoons cider vinegar
  
• 2 tablespoons soy sauce
  
• 1/2 teaspoon MSG (optional)

Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place in the refrigerator overnight. Bake at 350 degrees F for 1 hour, basting frequently with the drippings.

• 1 pheasant, cut into serving pieces
  
• 3 tablespoons fat
  
• 1 teaspoon salt
  
• 1 cup sour cream
  
• 1 1/2 teaspoons paprika
• 1/8 teaspoon pepper

Roll pheasant pieces in flour and brown in fat in a Dutch oven. Season with salt, pepper and paprika. Add cream and cover. Let cook over low heat until the meat is tender - about 40 minutes.

• 1 pheasant, cut for frying
  
• 1 can cream of mushroom soup
  
• 1/2 cup cooking sherry
  
• 2 tablespoons chopped onion
  
• 1 small can button mushrooms
  
• 1 tablespoon chopped parsley
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 cup butter or margarine
  
• 1/2 cup flour

Roll pheasant pieces in flour, salt and pepper mixture. Brown in melted butter. Place in greased casserole. Mix sherry, mushroom soup, drained mushrooms, parsley and onion. Pour over pheasant. Bake, covered, at 350 degrees F for 1 1/2 hours. Remove lid and bake 15 minutes longer.

• Pheasant
  
• Milk
  
• 1 teaspoon salt
  
• 2 cups all-purpose flour
  
• 1 teaspoon black pepper
  
• 1 teaspoon paprika
  
• 1/2 teaspoon onion salt
  
• 1/4 teaspoon cayenne pepper
  
• Vegetable oil

Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings. Fry in hot vegetable oil 1 inch deep until brown on one side; turn only once. Total frying time should be about 20 minutes. Make brown gravy from drippings in pan.
Serve over rice.

• 2 quail, thoroughly cleaned and split lengthwise
  
• 1 ounce brandy
  
• 4 tablespoons butter or margarine
  
• 1 cup sliced fresh mushrooms
  
• 1/2 cup consommé or chicken stock
  
• 1/2 cup claret or red Bordeaux wine
  
• Pinch of celery salt
  
• Freshly-ground pepper
  
• Juice of 1 orange, strained

Rub quail with a cloth soaked in brandy and dust with flour. Melt 1/2 butter in skillet and let it brown. Add quail and cover, allowing it to cook 5 minutes on each side. In a saucepan, melt remaining butter. When hot, add mushrooms and sauté until tender. To quail, add mushrooms, consommé, claret, celery salt and pepper. Simmer gently about 10 minutes, until quail is tender. A minute or two before serving, add orange juice.