There is a growing demand among restaurant-goers for wild poultry. This comes as no surprise, as wild birds offer a completely different flavor experience compared to farm-raised poultry. A divine pheasant breast fillet or unique guinea fowl is a must-have on the menu of any premium restaurant. In our product list, whole pheasants and quails are currently the most sought-after wild poultry products. As a key partner in the hospitality industry, Matusz-Vad pays special attention to the traditions of Hungarian gastronomy. We recommend seasoning young birds, rubbing them with oil, and marinating them dry before grilling or steaming. Older wild poultry, on the other hand, is best braised or roasted in its own fat. Few people know that a rich, delicious soup can also be made from more mature pheasants.