Pot-roasting Tough Game Birds

Small game birds, such as quail and grouse, can be dry and tough, so they are suited to slow, moist methods of cooking. Wrapping the birds in bacon adds flavour and protects the flesh; tying helps to keep the birds in a neat shape. Marinating before cooking (see box) will help moisten, flavour and tenderize the flesh.

1. Tuck the neck skin and wings underneath the birds and tie the legs together with string. Season the birds, then wrap streaky bacon rashers around them and tie it in place with kitchen string.

   

2. Heat 2 tbsp oil in a large flameproof casserole. Brown the birds, turning them occasionally by hooking a two-pronged fork under the trussing string.

   

3. Add carrots and onions to the pan, with salt and pepper to taste. Sweat the vegetables for 5 minutes over a gentle heat, stirring with a wooden spoon to incorporate any sediment from the bottom of the pan.

   

4. Pour enough red wine to half cover the birds. Cover and simmer very gently until the birds are tender and the sauce reduced, about 30 minutes on the stovetop, or 1 hour in a 180°C oven. Check seasoning and serve.