Ingredients
Groats 60, 250 broth, onion, carrots and parsley for 5, butter 20, wildfowl fillet 50.

With prepared grouse, partridge or pheasant fillets cut. Bones poultry finely chop, add water, add roots, onions and cook soup. Strain the broth is ready.

Fillet simmered with a small amount of broth and butter in a sealed container, finely chop or mince.

In wildfowl broth boil liquid porridge of wheat groats. When the porridge is ready, add to it chopped wildfowl meat, stir and boil. Serve in a deep plate or in a small bowl with a slice of butter.

Ingredients
Cooked wildfowl 60, 50 asparagus, green beans 20, 20 celery, potatoes 20, mayo 60, 40 eggs, 10 lettuce, pepper.

Prepared asparagus tips cut into slices, green beans - diamonds and cook them separately. Boiled potatoes cut into cubes, chop the celery salad.
Mix products, mayonnaise sauce, salt and pepper, put in a salad bowl slide, around which lay slices of boiled or fried fillet of wildfowl. 
Garnish with slices of hard-boiled egg, black olives (pitted) and lettuce.

Ingredients
Quail 2 pcs., 20 butter, fresh porcini mushrooms 20, 100 rice porridge, cheese 10, 75 sauce, greens.

Fried quails cut in half lengthwise, put in a saucepan in which they were roasting, pour with madeira sauce, add the sliced mushrooms, cover the bowl with a lid and cook at low boil for 5-7 minutes.

When submitting crumbly rice porridge, cooked in meat broth and grated cheese mix, put in a greased ring-shaped metal mold, then put the porridge from the mold onto a plate or dish. 

In the middle of the thus obtained ring lay quail with mushrooms and sauce and sprinkle with finely chopped greens.

Ingredients
Grey partridge 1/3 pcs. or black grouse 1/8 pcs. or pheasant 1/8 pcs. or white partridge 1/4 pcs., 20 flour, butter 20, 75 milk or cream, eggs (yolks) 1/8 pcs.

Treated wildfowl (grouse, pheasant, black grouse, partridge, and others.) fry lightly with oil (for more flavoring soup) and cook in the broth. In the finished fowl to separate the meat from the bones.

Leave 8-10 g fillets for garnish and chop the rest of the meat and pass through a wiper machine or grind in a mortar. Add grated mass of cold broth until a porridge consistency. Puree thus prepared before use stored in the refrigerator.

At the same time prepare a white sauce, broth of the fowl, add the fowl bones and cook for 20-25 minutes. Then strain the sauce, to attach to it puree game and again bring to a boil.
Season the soup with a mixture of egg yolks and milk, butter and salt.

When serving in a bowl of soup to put fowl fillet, cut into short strips, or quenelles, to cut with the help of two teaspoons.

Ingredients
Grouse or partridge 1 pcs., melted lard 10, 20 mushrooms, olives 20, cock poached scallops 30, 75 sauce, white bread 40, 10 butter, chicken liver 40.

Grouse fry until almost cooked, then cut into two pieces, put in a saucepan, from which pre-drain the fat, add the brown broth from the fowl (10-15 g), mushroom broth (10-15 g), small head mushrooms, pitted  olives and stewed rooster scallops.

Then pour grouse the sauce with Madeira, cover and simmer for 8-10 minutes on low heat.

When a grouse put in a deep dish with a side dish, pour the strained sauce. Around place the croutons, sliced in heart shape, fried in butter and greased pureed liver roasted fowl or poultry.

Ingredients
Buns 4 pc. (20-25 g each), cooked wildfowl 50, 10 mushrooms, butter 5, 20 sauce, greens.

For minced meat fried or boiled wildfowl and stewed mushrooms cut into small cubes, lightly fried (3-5 minutes) with butter and season with red wine sauce.

The round-shaped buns, baked choux dough, make slits through which to fill them with minced of wildfowl just before serving.

Buns served on a plate with a paper towel and garnish with sprigs of greenery.

Ingredients
Quails 2 pcs., poultry meat, fowl or veal 10, mince liver 40, 5 cream, wine (Madeira) or cognac 5, 50 white bread, butter 10, 50 sauce, pepper.

Of liver of poultry cook mince as well as for the pate. In the mince add pureed through a sieve chicken, veal or fowl (20-25%), cream and season with salt to pepper; pour wine (Madeira) or cognac and add some spice powder.

Prepared quail carcase body sprawled on the board to put on each carcass mince (40-50 g), giving it the appearance of a whole carcass, a little salt, wrap in a clean strip of writing paper, put in a saucepan, pour the meat juice (20 g) and put in ovens for 20 minutes. 

When the paper lightly browns, saucepan cover and simmered until cooked poultry.

When a quail put on croutons, fried with butter and sprinkle with Madeira sauce.
For garnish you can submit a green salad, vegetable salad and fruit or fruit salad.

Ingredients
Pheasant 1/3 pcs., 5 melted lard, butter 5, 100 milk, wine (Madeira) 5, chestnuts peeled 125, 3 sugar, herbs.

Fry prepared pheasant and cut into portions. Peeled chestnut kernel slice, pour the milk, cover bowl with a lid tightly and cook for 30-40 minutes.

Thereafter chestnuts through a sieve with milk. The chestnut puree add the butter, salt, sugar. All the warm, stirring occasionally.
When a pheasant pieces to put on a dish or a plate, garnish with chestnut puree and pour the juice.
To prepare the juice from a saucepan drain the fat, add the Madeira, strong brown broth (40-50 g), to boil, season with oil and filter. Garnish with herbs.

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Ingredients
Partridge 1/2 pcs., 5 flours, butter 12, 5 cognac, cream or sour cream 30, 20 raisins, white bread 30, pepper.

Crude partridge cut into two pieces, flatten slightly, add salt, sprinkle with salt, pepper, breaded in flour and fry in a skillet quickly and butter.

Then the partridge pieces pour brandy, close the bowl with a lid and a minute later add brown broth (20-30 g), cream, raisins and cook in a closed pot over low heat for 5-6 minutes.

When a partridge put on a dish or saucer. Garnish toasted wheat bread, toasted in butter; pour the sauce with raisins.

Ingredients
94 pheasant fillets, eggs 1/4 pcs., Butter 20, 30 white bread, fried potatoes 100, 50 jam, pepper and herbs.

Clean fillet from the tendons. Fillet of 2 pieces per serving. Chunks fight off, sprinkle with salt and pepper, moisten with the egg, breaded in the crumb of white bread, cut into cubes or short strips, and fry.

When a fillet ready to put on a dish, put the potatoes, fried strips and garnish with greens.
Separately submit a jam cowberries or cranberry apple.

Ingredients
Quail 2 pcs., cherries pitted 50, 20 broth, brandy 5, 5 melted lard.

Cut the prepared quail along the side of the back, remove all bones. Carcasses flatten and put on skewers, sprinkle with salt and pepper and fry in a skillet.

For 3-5 minutes until cooked drain the oil, add the cherries (pitted), brown broth (juice), brandy and quails until ready to bring in a sealed container.

When serving put the quails with cherries and juice in a deep dish.
From a saucepan drain the fat, pour in the brandy and sturdy brown broth (40- 50 g), boil, drain.

Ingredients
Cooked wildfowl 60, 35 potatoes, cucumbers 30, 25, cauliflower, tomato 30, 10 celery, green beans (pods), 15, 25, green peas, asparagus, 25, 40 dressing salad, green salad 15.

Boiled or fried wildfowl (grouse, pheasant, partridge), cut into thin oblong slices, boiled potatoes and carrots - slices of 1.5-2 cm in diameter, boiled asparagus and green beans pods - slices of 2.5-3 cm, boiled cauliflower divided into small florets. Canned peas used. Salad celery, cut into thin strips, fresh tomatoes and cucumbers - circles.

In the center of the salad bowl or a vase to put the chopped salad, and all around - heaps of vegetables, then slices of venison pyramid; branches of celery or lettuce is in the middle.
When serving pour the salad dressing or submit it separately.