Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing and Roasting a Game Bird

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

The meat of young game birds is very lean and therefore tends to dry out easily during roasting. Barding the bird with fatty bacon helps make the flesh moist and flavoursome. A simple recipe for roast pheasant, using the techniques shown here, is given in the box, right.

Remove the wishbone before roasting so that the breast of the bird will be easy to carve.
Trim the wings by cutting through the second joint. Rinse the cavity, then wipe dry with paper towels. Truss the bird.
Season the skin if you then cover loosely with bacon rashers around the breast and thighs.
Roast the bird (see chart) until the juices from the thickest part of a leg run clear, and the tip of a knife feels warm to the touch when withdrawn. Leave to rest, covered loosely with foil, for 10-15 minutes before carving.