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	Swiss Mushroom Pheasant Breast by Robyn Savoie This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.	1 vote 10625 views
	Quail Stuffed With Foie Gras and Topped With Wild Mushrooms by Cecelia Heer Whenever I visit my favorite butcher shop in NYC (Ottomanelli & Sons), I like to stock up on certain proteins that are never available at my local grocery stores. Boneless quail is one of those items. And the mini frozen packages of foie gras is another. All of Ottomanelli's products are very high quality and, although these…	1 vote 4158 views
	Roasted Pheasant by Dean Grason Pheasant is generally a dry bird. The bacon helps moisten it up.	2 votes 6197 views