Recipe: four- gamebird roast
- Credit: Archant
The Game for Anything kitchen presents this show stopping, rolled four-bird roast using pigeon, duck, pheasant and partridge... YOM!
The festive break is usually a time spent with friends and family – and it would normally be a great time to dazzle guests with the virtues of game meat in a glorious feast, as it falls in the middle of the season for game shooting.
Things are a little different this year, but that shouldn’t stop you treating yourselves on a smaller scale to some fantastic game dishes. Here, the Game for Anything crew present to you an incredible, show stopping, game focused four-bird rolled roast!
Four-GAME-bird Stuffed Rolled Roast | SERVES 6 | Ingredients
* 16 rashers smoked streaky bacon
* 2 duck breasts
* 4 pheasant breasts
* 6 partridge breasts
- 1 Beretta 687 Silver Pigeon III - test & review
- 2 BROWNING B725 SPORTER - test & review
- 3 BERETTA 694 SPORTING - TEST & REVIEW
- 4 Yildiz Pro Black Sporter - test & review
- 5 Beretta DT11 Skeet - test & review
- 6 BERETTA A400 XTREME PLUS - test & review
- 7 ATA SP Deluxe Sideplate shotgun - test & review
- 8 Gun test: Browning 525 GL
- 9 Cartridge test: Fiocchi 4HV Sporting, Official Rossa 24g Trap & Fiocchi Official 24g
- 10 2021 shooting events: the best clay competition, fairs & shows in 2021
* 6 pigeon breasts
* 300g sausage meat
* 100g finely chopped pistachio or cobb nuts
* 100g finely chopped cranberries
1. To make the stuffing, place the sausage meat, nuts and cranberries into a bowl. Season with salt & pepper and mix well.
2. Place two sheets of cling film on the worktop and line up the smoked streaky bacon.
3. Remove the skin from all the breasts. Then butterfly the breasts, working from one side with a good sharp knife.
4. Place the butterflied duck breast into the centre of the bacon and then spoon on a thin layer of the sausage mixture. Place the pheasant breast on next, followed by more sausage mixture. Repeat this process for the pigeon and partridge.
5. To roll the roast, fold up the bacon on both sides and the ends, then fold over the clingfilm to form a large sausage shape. Place this in the fridge overnight to firm up.
6. Remove from the fridge. Seal in a vacuum-packed bag and cook in a water bath at 75°C for 2½ hours. Top tip: If you don’t have a water bath, just remove the clingfilm and put it straight in the oven to cook for 2-2½ hours, until the internal temperature is a minimum 75°C or until the juices run clear. You can then skip steps 7-9.
7. Turn on the oven to 180°C.
8. Remove from the water bath. Take it out of the bag and clingfilm, then place on a baking tray.
9. Roast for one hour in the oven.
Top tip: If the bacon is starting to get dark, place a piece of foil over the whole roast.
10. Remove from the oven and cover with foil. Allow to rest for 30 minutes before serving. We’d suggest serving with fried potatoes and kale and a game jus, using some of the stock we made last month