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Roasting Time for Game

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Game Preparation Potatoes Other Vegetables Accompantiments and Sauces
Grouse, Partridge, Pheasant, * Black game Prepare as for pheasant. Insert a piece of butter inside the bird and follow instructions for pheasant. See times on chart. For grouse and partridge place a piece of buttered bread or toast under each bird when starting to cook. Game chips, roast or creamed. Cauliflower, onions, celery, green beans, watercress, brussels sprouts with chestnuts. Green salad, fried breadcrumbs, bread sauce, thin brown gravy. With pheasant, chipolata sausages or forcemeat balls.
Wild duck, Widgeon, Teal Pigeon Prepare as for pheasant. Insert piece of butter. Roast for ¾-1 hour. Game chips, roast or creamed. Celery, green peas or beans, orange salad, or watercress. Cherries stewed without sugar or bottled, thin gravy or orange sauce.
Snipe, Plover, Woodcock, Ptarmigan Do not draw before cooking. Place a slice of toast under each bird during cooking to catch the trail. Roast 15–20 minutes Game chips, roast or creamed. Orange salad, green salad. Serve on the pieces of toast with additional thin gravy.
Roast venison See separate instructions. Roast or boiled. Any green vegetable, carrots, onions, celery. Clear brown gravy and red-currant jelly, forcemeat balls,
Roast hare See separate instructions. Stuff with any good forcemeat. Baked in jackets or roast. Carrots, onions, or any green vegetable. Red-currant jelly, brown gravy, chestnuts, forcemeat balls.
Roast rabbit As for hare, but allow 40–45 minutes (p. 192). Sage and onion stuffing. Boiled or creamed. Onions, cabbage, cauliflower, beans. Onion sauce, red-currant jelly.
Pheasants may well be stuffed with any good mild forcemeat. A chestnut stuffing is good.

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