Choosing Game Birds

The age of a wild bird is vital for the cook. Old birds (six months or older for most species) need long cooking in plenty of liquid. Unfortunately, judging the age of a wild bird is not easy: look for soft plump breast meat and feet that are not too scarred and calloused. Lift the bird by its lower beak, which will snap if the bird is young. Short spurs on a cock bird indicate youth, so does a flexible point on the breastbone of a male or female bird. With young pheasant and partridge, the last large feather is pointed while in older birds it is rounded. With wild ducks and geese, the webs between the toes of young birds can be torn easily. Avoid any bird that has been badly damaged by shot.