This is my Grandmother Rose Adam’s, traditional wild game recipe that can be used on any type of wild or organic poultry. She made this recipe for 30 years when my Grandfather brought home wild game from a good day’s hunt. Slow roasting these wild birds wrapped in bacon enhances the flavor of the meat while rendering it extremely moist and tender. This is a particularly good method for pheasant which can be dry and is mostly white meat. You can baste the birds from time to time, however the bacon adds quite a bit of moisture. This is a unique and special treat for the palate if you’re among the lucky few with access to wild game birds. Wild rice with seasonal vegetables is a simple and easy accompaniment. Oh yes and watch out for the buckshot or bee bees often found in the meat of the birds from the shotgun shells.
The below measurements for the added flavorings are for the size of one duck. Use more of the below ingredients if using more or larger birds like a goose or turkey.
wild ducks or pheasant, turkey, goose or other edible birds
1/2 of small onion sliced
1/2 orange sliced
1 small celery stalk chopped coarsely
1/2 pound to 1 pound of bacon (depending on size of bird)
Preheat oven to 325 degrees Fº.
Season cavity of birds with salt and pepper and stuff with onion, orange and celery.
Truss the bird and place it on its back in a roasting pan fitted with a rack. Lay slices of bacon across the breast of the bird from left to right covering all of it.
Roast bird until the leg easily pulls from the breast and juices run clear. The length of time depends on the size and number of birds. You may have to add slices of bacon as they will shrink over the course of your roasting time and should be replaced. Pheasant is dryer and more delicate and will take roughly one hour. A duck with denser and fatter meat will roast about 1 1/2 – 2 hours depending on its size. A goose will take about 2 – 3 hours depending on its size. A turkey depending on the weight will take about 2 1/2 – 3 hours to roast. If you want to brown the skin of the bird, remove the bacon the last twenty minutes of your roasting time, increase the temperature of your oven to about 425°F and roast until golden.
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