I have twice run “Pheast of the Pheasant” fine food feasts, loosely based on the Burgundian Feast of the Pheasant of 1454.  You can charge a bit more for such a feast, and you can play with some rarer ingredients.

For one of those, I did actually serve pheasant.  That requires finding a supplier, quite a challenge, and negotiating a good rate.  Cooking a pheasant means roasting covered with bacon, and then you “froth” the breast with a little flour, in the last stages of cooking.  It was delicious.

Quail you can sometimes get in trays of a dozen.  I usually do those stuffed with dates and mustard, endored gold (egg yolk and tumeric).  You send them out to be shared between two people.

We do serve goose.  That’s because we live on a farm, and can produce our own.  I have to say that geese are hard work, as they are big and seem to have a whole extra layer of feathers to be plucked.

I have had senior people in the SCA claim that we are banned from using home-produced meat.  I have looked for such a ruling and not found one.  I think it’s just city sensibilities conflicting with country ones.  What I do these days is explicitly note on the menu that it’s farm produced (or shot, in the case of rabbit).

We’ve also served peacock, as we raise them too.  We have done this as Mawmenee, teased cooked peacock in a wine sauce. With older birds, we par-bake them then stew them slowly in milk. Both those recipes are from “Forme of Cury”.