2 small (2 lb) mallards (or other wild) ducks,
1/2 t dried sage, crumbled
1/2 t thyme leaves, dried
1/2 t dried oregano, crumbled
1/4 t cayenne pepper
1 t paprika
1 t salt
1 t black pepper, freshly ground
1 T cooking oil
2 T butter, unsalted
1/4 lb Cajun peppered ham (or tasso), diced
1/4 lb Cajun sausage, diced
1 medium onion, coarsely minced
1 green bell pepper, finely diced
2 stalks celery, finely diced
1 bunch green onions, trimmed and chopped including crisp greens
Italian-style plum tomatoes
1 c duck or chicken stock
1/4 t dried sage, crumbled
1/2 t thyme, dried
1/2 t cayenne pepper
2 fresh bay leaves
1/2 t dried basil, crumbled
1/2 t Worcestershire sauce
salt, pepper, and hot pepper sauce, to taste, optional

12 paraqueets (small parrots)
few slices of beef, cooked
4 rashes bacon
3 hard-boiled eggs
parsley & lemon-peel, minced
pepper and salt
stock
puff pastry

2 pigeons
2 c hulled grain
4 c meat stock, up to 5 cups
1/2 t mixed spice
1 T cooking oil
1 T butter
salt
pepper

8 T butter
1/2 c onion, finely chopped
pigeon giblets, finely chopped
2 1/2 c fireek,(coarsely crushed green wheat grains)
2 t mint, fresh, finely cut or 1 t dried mint, crumbled
1 1/2 t salt
black pepper, freshly ground
4 pigeons, (1 pound each) oven ready, or 4 1-pound doves, young partridge, baby pheasant, quail, woodcock, or grouse
1 1/2 c water, cold
2 1/2 c chicken stock, fresh or canned
parsley sprigs

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock (fresh or canned)
12 Whole cloves
1 Fresh hot chili, about 1 1/2 to 2inches long, stemmed and seeded
1/2 c Strained fresh orange juice
2 T Strained fresh lime juice
1/2 c Finely sweet red bell pepper, chopped
1/4 t Salt
Orange wedges or slices studded with whole cloves for garnish

2 1-lb Cornish game hens
6 cloves garlic, sliced lengthwise
salt
1/2 t paprika pepper
2 T corn oil

3 1/2 lb to 4 lbs chicken, turkey, or duck
4 c water
1 medium onion, halved
1 carrots, halved lengthwise
2 sprigs flat-leaf Italian parsley
2 t salt
3/4 c walnuts, shelled
5 cloves garlic, peeled and-sliced
1 to 2 t fresh red hot chili, minced
2 t coriander, ground
1/4 t turmeric, ground
1/4 c fresh coriander, chopped
1/4 c pomegranate juice, or 2 T pomegranate concentrate dissolved in 2 T water (or red wine vinegar)
2 T fresh pomegranate seeds, for garnish (opt)

4 pigeons
7 T butter
1 c plain breadcrumbs
1 T (level) onion, minced, sauteed
1 bunch parsley, chopped
3 oz raw bacon, diced
1 egg
a bit of lukewarm milk
1 t marjoram
a bit of nutmeg, ground
salt and pepper, to taste
1 pinch sugar
1 yellow turnip [substitute carrot], scraped

2 wild ducks
2 celery stalk
1 small onion, sliced
2 small carrots, diced
1 T salt
1 gallon water

1 1/4 c vegetable oil
1 c flour
2 c onion, chopped
2 c celery, chopped
1/2 T black pepper
1/4 t red pepper
1 lb smoked sausage
24 shucked oysters
1/2 c scallions, sliced
1 c bell peppers, chopped

1 Gorgonzola Polenta
1 Cranberry Relish

12 Quail, necks and feet removed
36 Juniper berries, toasted in dry skillet for 5 minutes
6 slices Pancetta (Italian dry-cured unsmoked bacon) coarsely chopped OR 6 slices Bacon, coarsely chopped
Salt (to taste)
Pepper (to taste)
1/4 c Gin
12 fresh Sage leaves OR 1/2 t dried Sage
1/2 c Dry white wine
2 c Stock,Veal
1/4 c Olive oil