Christmas

Pheasant in the Garden: Not for Lunch!

Multi-bird roasts are one of those special one-off extravagances that people tackle at Christmas. With more protein than even Michael Phelps could handle, these feats of culinery expertise are a true centrepiece for the year’s celebrations.

Goose

This year, our butcher has sent a list including turkey, guinea fowl, capon, pheasant, duck and goose. To save the effort of stuffing there’s also the choice of sage or chestnut pork sausagemeat. This carnivorous carnival presents something of a dilemma to the prospective cook, but do not be dissuaded, the multi-bird roast can be done. Here are the basics:

Step 1: Bone your birds

Start with the smallest birds so that you’re pretty good by the time it gets to the largest bird (the visible one). Take the skin off all except the outer bird. Leave the wing tips and legs on the outer birds to make it easier to tie it together at the end. You can ask your butcher to do this step for you.

Capon

Step 2: Stuff your birds

Fit the birds inside one another, smearing stuffing in between each layer.

Step 3: Tie up

Tie up your outer bird using twine or string.

Step: 4: Cook it

Lightly season the outer bird and cover with foil.

Pheasant

Check the weights of your birds to calculate the cooking time. The Food Standards Agency does a handy cooking guide – just click here – although it doesn’t allow for multiple stuffings. Brian Turner allows 4 hours at (180ºC or Gas Mark 4) for his Royal Roast (goose, chicken, pheasant and stuffing). The meat is cooked when a skewer inserted in the side lets the juices run clear.

Roast in a pre-heated oven and baste at intervals throughout cooking. Cook uncovered for the final 20 – 40 minutes to allow the skin to brown. Stand for at 40 minutes to an hour to allow the juices to seep back into the meat, and the meat itself to firm up, making it easier to carve.

Guinea Fowl

Recipes

These are just the basics. The choice of birds, stuffing and juices are all up to you. Send us your recipes in the comments box below (you don’t have to leave your e-mail address or real name). We’d love to hear of any wacky combinations – ostrich anyone?

Buying Online

You can buy chicken, turkey and duck online from Asda and Tescos - cut out the dreaded run to the supermarkets and reduce your stress by letting the friendly staff bring it straight to your door. I use Tesco deliveries in a remote area. The staff are impeccable. I have had a couple of mouldy pieces of veg out of a year’s worth of weekly deliveries, which isn’t too bad and they do tend to substitute one or two items per order depending upon availability. I have never used Asda online but they are definitely very cheap instore and have a special Christmas dinner section on their website. You just have to check whether either of these retailers will deliver to your area by doing the postcode check and then find a delivery slot which suits you.