Cooking Methods for Game Birds

The flavor of game birds varies from the delicate pheasant to the pungent grouse. They should be served rare with the breast pink and juicy; the legs are always chewy. If in any doubt about a bird’s age, braising or stewing is advisable. For roasting, birds should be barded. Marinating also helps tenderize tough game, although some cooks feel that it masks the true flavor.