Whole Roasted Game Birds with Vegetables

Ingredients (Serves 2–4)

Birds

• 2–4 whole game birds, cleaned and patted dry

• Olive oil or melted butter

• Salt & cracked black pepper

Vegetables

• 1 lb baby potatoes (halved if large)

• 2–3 carrots, chunked

• 1 onion, quartered

• 2 parsnips or turnips (optional)

• 3–4 garlic cloves, smashed

Aromatics

• 1 lemon, halved

• Fresh herbs: thyme, rosemary, sage

• ½ cup chicken or game stock

• Optional: bacon fat or pancetta pieces

Prep

1. Heat oven to 425°F.

2. Toss vegetables with olive oil, salt, pepper, and garlic.

3. Spread veggies in a roasting pan or cast iron skillet.

Prepare the Birds

1. Rub birds all over with oil or butter.

2. Season generously inside and out with salt & pepper.

3. Stuff cavity with lemon, herbs, and garlic.

4. Truss legs loosely (optional but helps even cooking).

Roast

1. Nestle birds breast-side up on top of the vegetables.

2. Add stock to the pan (not over birds).

3. Roast 20 minutes at 425°F, then reduce to 375°F.

4. Continue roasting until:

   • Small birds (quail): 25–30 min total

   • Medium birds (grouse, chukar): 35–45 min

   • Large birds (pheasant): 50–60 min

5. Internal temp: 155–160°F breast, rest to 165°F.

Rest & Finish

• Rest birds 10 minutes before carving.

• Spoon pan juices over birds and vegetables.

• Finish with fresh herbs or a squeeze of lemon.

Pro Wild-Game Tips

• Lean birds dry fast → butter under the skin or bacon over the breast helps.

• If breasts brown too fast, tent loosely with foil.

• Older birds benefit from brining 6–12 hours beforehand.