Three Bird Roast

[Ballymac]

I am thinking of doing a 3 bird roast. At the moment I have pheasant and partridge and was thinking of boning out the birds and putting together but what other bird?

I was thinking of a large chicken and serving at a family get together.

Any advice on stuffings, seasonings or other combination of birds would be appreciated so that the meat is not to dry. I know there are various stores that now sell these but would like to have a DIY version.

I have a mate who is going to show me how to bone the birds so that part is covered. I have a couple of partridge and a woodcock and some pigeon in the freezer

[TomV]

go for a duck instead

Edited November 29, 2010 by TomV

[charliebrown]

http://forums.pigeonwatch.co.uk/forums/index.php?/topic/47876-three-bird-roast/page__p__425345__hl__%2B+%2Bbird+%2Broast__fromsearch__1#entry425345

 

Try that link

[HDAV]

Duck? recipe here but for a larger roast.

 

http://uktv.co.uk/food/recipe/aid/516963

 

Good guide here: http://huntergathercook.typepad.com/huntergathering_wild_fres/2008/12/the-threebird-roast.html

 

Makes me feel quite hungry now!

[Ballymac]

Thanks for that guys, TomV I hope you meant duck

 

I think that I will go with a 3-4lb chicken and phesant and partridge as size will be more suitable. Will try to get a few photos up when I do it.

[Piebob]

I did a 3-birder with a pheasant, a partridge and something "darker" but can't remember for sure - it would have been pigeon or woodcock or possibly duck.

 

Anyway, I did it a la HenryD and boned out each bird - took me ages! In future, I will only bone the outermost bird, then use breasts to stuff inside. I also won't have the skin on the inner birds that way. I'm not a big fan of skin unless is crisped/golden and it was the only bit I didn't really like about my finished meal.

 

My second tip would be to think about how you will close the bird at the back. I didn't, and I didn't have anything particularly great to hand so ended up with a series of cocktail stick skewers keeping the whole package together. Get a bodkin and string or somethign like that to stitch it up.

 

Final tip, leave the shin bone in place on the outer bird as it looks better. The leg still looks like a leg even with the thigh bone taken out,and the shin still there makes it look justy like a normal roast

[ollie]

Duck? recipe here but for a larger roast.

 

http://uktv.co.uk/food/recipe/aid/516963

 

Good guide here: http://huntergathercook.typepad.com/huntergathering_wild_fres/2008/12/the-threebird-roast.htmlMakes me feel quite hungry now!

 

Have a look at the rest of the game this guy has cooked on his website. Including roadkill badger

[chefy]

I did a 3-birder with a pheasant, a partridge and something "darker" but can't remember for sure - it would have been pigeon or woodcock or possibly duck.

 

Anyway, I did it a la HenryD and boned out each bird - took me ages! In future, I will only bone the outermost bird, then use breasts to stuff inside. I also won't have the skin on the inner birds that way. I'm not a big fan of skin unless is crisped/golden and it was the only bit I didn't really like about my finished meal.

 

My second tip would be to think about how you will close the bird at the back. I didn't, and I didn't have anything particularly great to hand so ended up with a series of cocktail stick skewers keeping the whole package together. Get a bodkin and string or somethign like that to stitch it up.

 

Final tip, leave the shin bone in place on the outer bird as it looks better. The leg still looks like a leg even with the thigh bone taken out,and the shin still there makes it look justy like a normal roast

to close it up you can get a trussing needle from most cookware shops cheep and some string and it makes a tidy job of it too

[TomV]

Thanks for that guys, TomV I hope you meant duck

 

I think that I will go with a 3-4lb chicken and phesant and partridge as size will be more suitable. Will try to get a few photos up when I do it.

 

:lol: Ive just realised what it said oops will edit

[AlistairB]

Last year i had partridge inside duck inside pheasant inside goose inside turkey. The game was all breasted out, layered with walnut stuffing and then rolled and inserted into a turket crown so it still looked like a bird.

 

I supplied the birds and a mate of mine who's a butcher did the work, it was georgeous but i could have fed the whole street!!

 

I'll dig out the photos when i've got 5 minutes.

Edited November 30, 2010 by blackla

[Piebob]

Back to the original post - what are the different sauces, stuffings, etc that go well between the meat layers? And, is it better to stick to one type all the way through, or mix it up a bit?

[henry d]

I would go for a meaty/fatty chestnut stuffing with a few cranberries or the sloes from sloe gin in it as they go well with game IMHO. Then have a separate sausagemeat and herb stuffing (I`m thinking thyme and good quality outdoor reared pork) for those who prefer that type and then you need not have sweet and savoury together.