Daveo26 Posted November 11, 2016 Report Share Posted November 11, 2016 Iv got a selection of game bird breasts in my freezer I'm hoping to do some kind of cheaters 5 bird roast. Has anyone got any recommendations? I was going to try and wrap the breasts in size order and wrap in dried ham with stuffing inside. Currently got, mallard, teal, woodcock and pheasant . So Iv got an idea and some meat that's it! Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted November 11, 2016 Report Share Posted November 11, 2016 How about tenderizing the breasts ie flattening them out with a meat hammer or rolling pin and layer them up like a lasagne. Starting with the biggest and then a layer of stuffing or a mushroom paste such is used for beef Wellington and then the smaller breasts and so on.Finish with a good wrapping of streaky bacon or pancetta and roast. Just and idea. Quote Link to comment Share on other sites More sharing options...
Hendrix's rifle Posted November 11, 2016 Report Share Posted November 11, 2016 How about tenderizing the breasts ie flattening them out with a meat hammer or rolling pin and layer them up like a lasagne. Starting with the biggest and then a layer of stuffing or a mushroom paste such is used for beef Wellington and then the smaller breasts and so on.Finish with a good wrapping of streaky bacon or pancetta and roast. Just and idea. Am hungry now :lol: Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted November 12, 2016 Author Report Share Posted November 12, 2016 How about tenderizing the breasts ie flattening them out with a meat hammer or rolling pin and layer them up like a lasagne. Starting with the biggest and then a layer of stuffing or a mushroom paste such is used for beef Wellington and then the smaller breasts and so on.Finish with a good wrapping of streaky bacon or pancetta and roast. Just and idea. That is pretty much what I had decided on but I'd thought about slicing everything up thinly. I think tenderising is a much better idea. Iv found like a silicon loaf tin, no idea what it actually is my wife isn't in but my intention is to layer everything up in that. I was thinking about a thin layer of sage and onion sausage meat in between layers of game. Hopefully it'll keep things moist I now have. Pheasant, partridge, woodcock, teal and a pigeon. I'll cap it all with some kind of dried ham. Thanks for the input. Quote Link to comment Share on other sites More sharing options...
Flashman Posted November 12, 2016 Report Share Posted November 12, 2016 Buy it from here: http://www.morecambebayshrimps.com/ At these prices, why bother with all the hassle? Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted November 12, 2016 Author Report Share Posted November 12, 2016 Buy it from here: http://www.morecambebayshrimps.com/ At these prices, why bother with all the hassle? Are you serious? Why bother with the hassle? It's not hassle. Iv shot these birds and I'll be ****ed if I'm not eating them. Quote Link to comment Share on other sites More sharing options...
islandgun Posted November 12, 2016 Report Share Posted November 12, 2016 why not do it in pastry, as in beef wellington, streaky bacon might help, as might some redcurrent/cranberry jelly, or just wrap in tinfoil Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted November 12, 2016 Report Share Posted November 12, 2016 That is pretty much what I had decided on but I'd thought about slicing everything up thinly. I think tenderising is a much better idea. Iv found like a silicon loaf tin, no idea what it actually is my wife isn't in but my intention is to layer everything up in that. I was thinking about a thin layer of sage and onion sausage meat in between layers of game. Hopefully it'll keep things moist I now have. Pheasant, partridge, woodcock, teal and a pigeon. I'll cap it all with some kind of dried ham. Thanks for the input. The loaf tin could work.! However I was using the lasagne process as an example of layering. Your best bet IMO would be to after layering, Tie the whole lot up butcher style with some string and maybe some metal Skewers . I'm sure you already know the process of flattening out the breasts but just in case.. Put your breast between some Clingfilm and batter out to desired thickness using Rolling pin or even a can of Beans,peas ect. I'm liking Islandgun's idea of the Red/cranberry jelly. You could also use some 'Caul fat' to wrap around instead of Bacon or even bind it with the fat before also wrapping in bacon. Not only would this help keep the meat moist it would also help secure the whole thing. Best of luck with it whatever you decide. Quote Link to comment Share on other sites More sharing options...
Sussex gardener Posted November 13, 2016 Report Share Posted November 13, 2016 I've been looking to do this kind of thing for a good while, I thought that I had the final piece of the puzzle today but alas I was denied the opportunity. I will be making an appeal against my "lifetime ban" from the swannery first thing tomorrow morning. Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted November 13, 2016 Author Report Share Posted November 13, 2016 I made this today, a roaring success I made a streaky bacon lattice and worked up from there. I laid it out on a few sheets of cling film and rolled it all up. It held its shape perfectly and it even carved without crumbling. Well worth ago Quote Link to comment Share on other sites More sharing options...
figgy Posted November 14, 2016 Report Share Posted November 14, 2016 flatten the biggest breasts out and layer them with some butter between them and place the smaller breasts in the middle with some stuffing wrap and tie with butchers string. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted November 14, 2016 Report Share Posted November 14, 2016 Personally, I'd make them into a terrine so they retain their own flavour - I've never had a multiple bird roast that was actually worth the while - The idea behind it should be that it's a bit of a show stopper, but it should also improve the flavour, but I find that it just all blurs together into one big overcooked mess where you're trying to keep the outer birds moist and the inner birds done. Just my opinion and we all know what opinions are like! Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted November 14, 2016 Author Report Share Posted November 14, 2016 Personally, I'd make them into a terrine so they retain their own flavour - I've never had a multiple bird roast that was actually worth the while - The idea behind it should be that it's a bit of a show stopper, but it should also improve the flavour, but I find that it just all blurs together into one big overcooked mess where you're trying to keep the outer birds moist and the inner birds done. Just my opinion and we all know what opinions are like! Email this to me a week ago when it mattered Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted November 14, 2016 Report Share Posted November 14, 2016 Email this to me a week ago when it mattered I'll stick it in my diary! Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted November 16, 2016 Report Share Posted November 16, 2016 Email this to me a week ago when it mattered Ooh, burn! LS PS: sounds great, but pictures please next time chaps. The recipes section of PW is where I get my jollies these days.., Quote Link to comment Share on other sites More sharing options...
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