2 quail breasts or 1 chicken breast half
3 strips bacon, diced
1/4 cup white onion, diced
1 garlic clove, minced
1 tsp. sherry vinegar
1-1/2 tsp. honey
8 haricot verts (long, French green beans)
1/2 tsp. cilantro, chopped
Salt and pepper to taste

Marinate breasts in olive oil, garlic and cilantro for at least 2 hours. Grill on both sides until done.Meanwhile, heat bacon in a sauté pan over medium heat and reder out the fat. Discard all but 1 teaspoon of the bacon fat. Add onions and sauté with the bacon until onions are translucent. Add garlic and saute for 1 more minute. Add sherry vinegar and reduce until it’s almost dry. Add honey and simmer until it thickens slightly. Add haricot verts, cilantro, salt and pepper and simmer for another minute. Serve with grilled quail or chicken breasts.

1 Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.

4 quail
4 cups cabbage - shredded
4 slices bacon - cooked crisp and crumbled
16 large cabbage leaves
2 Tbsp. butter
1 cup chicken broth
4 small apples - sliced
1/4 tsp. crushed thyme
1/4 tsp. crushed tarragon
1/4 tsp. caraway seeds
1 tsp. salt,1/4 tsp. pepper

Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce.

1 Pheasant - Cut up
Flour
Butter
8 oz Carton Sour Cream
2 Cups Water
2 tsp. Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper

Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture. Pour sour cream mixture in a covered roaster and add pheasant. Bake at 325 F for several hours or until tender.