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

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