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gameclick to hear

Wild animals that can legally be hunted and eaten as food; includes large and small game animals and game birds.
game pigeon pheasant rabbit hare quail guinea fowl

pigeon click to hear

Eaten since ancient times, pigeon is broiled, sautéed or roasted, or braised when the bird is mature; it is traditionally served with green peas.

pheasant click to hear

Young pheasant are often broiled and served with a moist stuffing; as they age, they become dry and less tender and so are usually made into terrine or pâté.

rabbit click to hear

Wild rabbit has a more pronounced flavor than domesticated rabbit, which tastes like chicken; it is often prepared with a mustard sauce.

hare click to hear

The dark meat has a stronger flavor than rabbit meat. Young hares can be roasted or sautéed; older ones are marinated, then jugged or made into terrine or pâté.

quail click to hear

Roasted, braised, broiled or cooked in a casserole, this small bird is a prized delicacy; it is delicious cooked with grapes.

guinea fowl click to hear

The same size as a small chicken, it is more flavorful when young and weighs less than 2 lbs; its flesh is slightly gamy.