Roasting

Young birds and the tender joints of animals are at their best simply roasted. A roasting time chart is included and the appropriate recipes will also give roasting times as well as ideas for sauces. Any lean meat will dry out if overcooked, and game is no exception. If you want your bird or roast to be juicy it should not be well done. It does not have to be very rare but it should be kept pink, the exceptions being wild boar and wild rabbit which should be cooked through. The smaller birds are cooked briefly at a high temperature, the larger joints are roasted more slowly at lower temperatures. Browning can take place on top of the stove to colour the skin and shorten the oven time. Another method is to roast the bird and serve only the breasts, which cook first; the rest of the bird can be returned to the oven to cook further, either for second helpings, or to be used for the basis of a quick sauce. The latter is a favourite with chefs and useful for home cooking as well when there isn’t time for a more conventional stock. The small wishbone on the front of the breast can easily be removed with a small sharp knife before roasting - this will make for easy carving, and a small amount of stuffing inserted in this breast cavity flavours the meat very effectively. The main cavity can also be stuffed; a herb butter, seasoned petit suisse or other soft cream cheese can be used. It is also vital that all joints and birds should rest before they are carved and served. A low oven, a hot plate with a foil cover, or a hot corner of the stove can serve the purpose. This gives the meat time to relax and the juices the chance to redistribute themselves. Resting time depends on size but should be anywhere from 10-30 minutes.