Guinea fowl or hen, usually roasted or stewed with herbs.
Young deer meat, usually cooked as a stew.
Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.
Mutton, grown to a year-and-a-half in age. Because of its somewhat chewy texture, it is usually stewed or roasted.
Parsnips, usually boiled, fried, or added to stews and soups.