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"This recipe can also be used with chicken. This comes from a restaurant called "The French Hen"."

Ingredients: brie cheese, eggs...

"Yes,..it's just as good as it sounds!"

Ingredients: cumin, pheasants...

"Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit"

Ingredients: duck breasts, parsley...

"A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate."

Ingredients: pheasants, eggs, milk...

"More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts."

Ingredients: tarragon vinegar, Dijon mustard...

"This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, partridges, salt...

Ingredients: salt & freshly ground black pepper, gin...

"A tender, creamy pheasant roast with a little zip and veggies"

Ingredients: cream of mushroom soup, pheasants...

"I'm ok with this, but my family really really likes it."

Ingredients: pepper, fermented black beans...

"A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pheasants, salt and pepper...

"Serve this as an appetizer with your favorite Ranch dressing for dipping."

Ingredients: pepper, eggs, garlic salt...

"Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pheasants, fat...

"Well shucks,...it's good!"

Ingredients: ground cumin, corn tortillas...