The fare once nearly exculsive to lords, noblemen and landed U.S. gentry, pheasant and quail are now supermarket birds and available nationwide. Both wild and farm-raised birds are famed for their flavor, texture and lean, healthful aspects. Pheasant & Quail presents a thoughtful balance of both simple-to-prepare recipes as well as gourmet presentations. Each of the 36 recipes, calculated to bring out the best of the birds' unique character, is accompanied by a sumptuous full-color photograph of the finished plate. Includes illustrated culinary procedures, listing of suppliers and index.