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This recipe we used to serve in the pub I ran, and it's just gorgeous, because it keeps the game lovely and moist and completely infused with flavour.
1. Rub Coarse Orange Marmalade inside and outside skinned bird.
2. Place half an orange inside the bird.
3. Grate ginger over bird and sprinkle soy sauce and a little red wine over.
4. Cover in foil
5. Roast till cooked through and tender
6. Reserve all juices from roasting tin and make sauce/gravy from them
7. Put bird back in oven and brown, then joint and portion bird and cover with sauce to serve.
GAS MARK 4 for cooking Hazel.
Told you it was a 'semi-made-up'!!
Incidentally, I'd 'pot-roast' it, i.e. put a lid on the casserole on top of the foil, and keeping turning it during cooking as well.
Enjoy!
Now what else did I promise to post up and have forgotten to?
1. Rub Coarse Orange Marmalade inside and outside skinned bird.
2. Place half an orange inside the bird.
3. Grate ginger over bird and sprinkle soy sauce and a little red wine over.
4. Cover in foil
5. Roast till cooked through and tender
6. Reserve all juices from roasting tin and make sauce/gravy from them
7. Put bird back in oven and brown, then joint and portion bird and cover with sauce to serve.
GAS MARK 4 for cooking Hazel.
Told you it was a 'semi-made-up'!!
Incidentally, I'd 'pot-roast' it, i.e. put a lid on the casserole on top of the foil, and keeping turning it during cooking as well.
Enjoy!
Now what else did I promise to post up and have forgotten to?
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