Cooking Tips: Roasting game birds

A simple technique for roasting game birds is as follows: Clean, truss and stuff the bird. Place in a roasting pan in a moderate oven (350 degrees) until meat is tender and bird is well browned. Baste every half hour with butter, or wine. You can stuff the bird with a traditional stuffing, or place fresh herbs and garlic in the cavity without a stuffing. The bird will take longer to roast if stuffed. Another option is to lay bacon sliced across the top of the bird before roasting. Basting is important however, to keep the bird from drying out.

Submitted by: Brenda Hyde

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