Hyperonyms
(has_hyperonym)
|
07644382-n:
the flesh of a bird or fowl (wild or domestic) used as food
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Hyponyms
(has_hyponym)
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07647115-n:
flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
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Hyponyms
(has_hyponym)
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07647321-n:
flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
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Hyponyms
(has_hyponym)
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07647496-n:
flesh of either quail or grouse
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Hyponyms
(has_hyponym)
|
07647602-n:
flesh of a pheasant; usually braised
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Glosses
(gloss)
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02153203-n:
any bird (as grouse or pheasant) that is hunted for sport
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Glosses
(gloss)
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02389220-a:
in a natural state; not tamed or domesticated or cultivated
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Glosses
(gloss)
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05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
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Glosses
(rgloss)
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00718645-v:
react to a decoy, of wildfowl
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Glosses
(rgloss)
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00783859-v:
lure with a stool, as of wild fowl
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