Roasting Game Birds

Game birds are best cooked and served simply, be they partridge, grouse or pheasant. A quick, hot cooking will keep smaller birds pink and moist.

Hanging is up to individual tastes, but stronger game, like grouse, will naturally have a distinctive flavour and need not be hung for too long.

Partridge, either grey or red-legged, will improve with longer hanging.

We have given a simple classic recipe for roast partridge and bread sauce, which will do for most birds.