2 young game birds
salt
pepper
4 fatty bacon rashers
2 knobs of butter
melted dripping (fat from roasted meat) or oil
flour (optional)
Garnish
Watercress (salad cress)
lemon or orange slices
salt
pepper
4 fatty bacon rashers
2 knobs of butter
melted dripping (fat from roasted meat) or oil
flour (optional)
Garnish
Watercress (salad cress)
lemon or orange slices
method
1. Rub the birds with salt and pepper, then cover the breasts with the bacon.
2. Put a knob of butter inside each bird and arrange side by side in a roasting tin greased with a little dripping or oil.
3. Brush the birds all over with dripping or oil, then roast in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for the following times, basting frequently with the fat in the tin:
Pheasant - about 1 hour
Partridge - 35 to 45 minutes
Grouse - 40 to 60 minutes
Wild duck - 20 to 60 minutes, depending on size and variety
Pigeon - 20 to 30 minutes
4. If liked, about 5 minutes before the end of the cooking time, remove the bacon and dredge the birds with flour.
5. Baste with the fat in the tin and complete the cooking.
6. Serve with gravy and fried crumbs or game chips, and garnished with watercress and lemon or orange slices.
2. Put a knob of butter inside each bird and arrange side by side in a roasting tin greased with a little dripping or oil.
3. Brush the birds all over with dripping or oil, then roast in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for the following times, basting frequently with the fat in the tin:
Pheasant - about 1 hour
Partridge - 35 to 45 minutes
Grouse - 40 to 60 minutes
Wild duck - 20 to 60 minutes, depending on size and variety
Pigeon - 20 to 30 minutes
4. If liked, about 5 minutes before the end of the cooking time, remove the bacon and dredge the birds with flour.
5. Baste with the fat in the tin and complete the cooking.
6. Serve with gravy and fried crumbs or game chips, and garnished with watercress and lemon or orange slices.
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