For two to four persons.
Heat the butter in a frying pan and add some chopped peppers which have already been sprinkled with salt.

Fry for twenty minutes taking care that they do not burn. Once cooked, set aside to cool.

Open the container and separate the quail into two halves. Heat the oil but not the quail. Place the quail on a dish with a little oil and serve with the peppers.

For eight persons.
Make a bed using various types of salad leaves (lettuce, curly endive, lamb’s lettuce, etc) without tomato. Pomegranate grains could also be used. Open the jar and separate the pheasant from its juices. Take the meat off the bone and crumble over the salad.
Before serving, bring the stock to the boil and pour over the salad. An example of High Cuisine. A must for weddings or other celebrations such as Christmas or New Year’s Eve.

For two to four persons.
Ideally served at room temperature.
Make a salad for two or four persons and season with salt. Open the container and place the partridge and oil on a plate.
Separate the partridge into two halves. Place the chopped onion inside the partridge as it part of the recipe.
Make a cut to separate the breast from the leg and add the four pieces to the salad.
Pour the oil left on the plate over the salad according to taste.