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Easy
Published 1999
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.