Man Food by Mark Hix | Roast Game Birds | Style and Substance ...

Food & Drink

Cooking Sunday lunch? It?s that time of year when you can be a little more adventurous.?

?

You should allow a couple of?birds per person for a?really decadent gamey feast.

You can buy them trussed or tied, or just as they are, and?if you?re using snipe or?woodcock, the beak can be used to truss the birds through the legs for an even more dramatic presentation.

If your birds come with their?livers, these?can be quickly fried, chopped and spread onto toast. I?d also recommend serving a pan gravy or a jelly, such as cranberry, rowan, quince or?rose-hip.

Roast Game Birds (serves 6-8)

Ingredients:

16 or so small oven-ready game birds
Salt and freshly ground black pepper
A bunch of fresh sage?leaves
A few knobs of butter,?softened
Pan gravy or a hedgerow jelly; bread?sauce,?to?serve

Directions:

1 | Preheat the oven to?230?C/gas mark 8.
2 | Season the birds inside and out and place the sage leaves in the cavities.
3 | Rub the breasts with the?softened butter.
4 | Place in one or two large roasting trays and roast for about 15 minutes, keeping them pink and basting with?the butter from time to?time. If you are cooking widgeon, allow an extra 10?minutes or so, as they tend to be twice the size.

?

October 21st, 2012

Source: http://www.esquire.co.uk/2012/10/man-food-by-mark-hix-roast-game-birds/

iOS 6 Yunel Escobar Eye Black Cruel Summer Endeavor mega millions shaun white carolina panthers