wildfowl

Types:

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grouse

flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil

quail

flesh of quail; suitable for roasting or broiling if young; otherwise must be braised

partridge

flesh of either quail or grouse

pheasant

flesh of a pheasant; usually braised

Type of:

bird, fowl

the flesh of a bird or fowl (wild or domestic) used as food