POULTRY
AND GAME – General preparation and cooking times
See
below for buffalo and Alligator (crocodile) preparation and timing
PREPARATIONS
Always
rinse raw poultry and game under cold running water, washing out the cavity of
whole birds well, then dry well on kitchen paper.
As
with most other foods, whilst the old saying about “one always being able to
add salt but not being able to take it out”
is true,
the taste of
Poultry and Game is greatly enhanced by seasoning before and during
cooking.
Adding salt afterwards just doesn’t produce the same taste.
Basting
during cooking is always advantageous. Always thoroughly cook chicken and
turkey.
CUTS,
COOKING TIMES AND ALLOWANCES PER PERSON
Roasting
Suitable
cuts:
Whole Birds
Portions
Best End of Neck of Venison
Haunch of Venison
Allowances:
Chicken
Whole
325g/12oz Per person (with bone)
Chicken Quarters
1
per person
Chicken Breasts
1
per person
Duck Whole large
4
people
Duckling Whole
2 people
Duck portions
1
per person
Duck Breast
1
per person
Goose
450g/1lb per person with bones
Grouse Med. Whole
2 people
Guinea Fowl
325g/12oz
per person (with bone)
Pheasant Whole large
4 people
Pigeon medium
1 per person
Quail
1-2 per person
Rabbit
whole
4 people
Rabbit
portions
2-3 per person
Venison
175-250g/
6-9oz per person
(without
bone)
Turkey
350g/12oz
per person (with bone)
Escalopes
1 per person
Mince
100-150g/4-5oz per person
Cooking
time at 180C, 350F, Gas mark 4
Chicken Whole
25 minutes per 450g/1lb plus 20
minutes
Chicken Quarters
35
minutes
Chicken Breasts
25-30
minutes
Duck Whole large
25
minutes per 450g/1lb plus 25
minutes
Duckling Whole
20 minutes per 450g/1lb plus 20
minutes
Duck portions
35
minutes
Duck Breast
20-30
minutes
Goose
25 minutes per 450g/1lb plus 25
minutes
Grouse Med. Whole
40 minutes
Guinea Fowl
20
minutes per 450g/1lb plus 20
minutes
Pheasant
20-25 minutes per 450g/1lb plus 20 minutes
Pigeon - small
35 minutes
Quail
35-40 minutes
Rabbit whole
1 ˝ hours covered
with foil
Venison
20
minutes per 450g/1lb plus 20
minutes
Turkey
20-25 minutes per 450g/1lb plus 20 minutes extra
weight of stuffing included.
Escalopes
20-30 minutes
Mince
30 minutes – 2 hours depending
on
recipe
Grilling
and Frying
Always
preheat the grill before cooking commences. When frying, coat with seasoned
flour, egg and crumb or batter.
Suitable
cuts:
Chicken
portions and breast
Duck portions and breast
Pheasant Breast
Venison Steaks
Allowances:
1 per person
Cooking
times:
Chicken, Duck and
Pheasant
20-30
minutes turning once or twice during cooking.
Venison Steaks
10-15
minutes turning once or twice during cooking.
To
Casserole or braise
Suitable
cuts:
Chicken portions
Duck portions
Grouse portions
Pigeons
Quail
Rabbit portions
Venison
Allowances:
Chicken
portions
1 per person
Duck portions
1 per person
Grouse portions
1 –2 per person
Pigeons
1 bird per person
Quail
1-2
per person
Rabbit portions
2-3 per person
Venison
150-225g/5-8oz per
person (without
bone)
Cooking
time:
2
-3 hours depending on the dish.
BUFFALO
- general cooking and preparation
Buffalo meat is best cooked rare to medium - never
overcook. When substituting beef with buffalo, set your oven to 30C, 50F, 2 Gas
marks lower. NEVER use a fork to turn buffalo meat. If the meat is
punctured it will dry out.
ALLOWANCES
The same as beef - see
Beef
and Veal General Preparation
COOKING TIMES
Frying
and Grilling
For
small 2.5cm/1inch thick steaks and medallions
Rare
meat= 3-4 minutes each side
Medium
= 5-6 minutes each side
For
medium size 3.5cm/1 1/2inch thick steaks
Rare=
5-6 minutes each side
Medium=
7-8 minutes each side
For
very large 5cm/2inch thick steaks:
Rare=
7-10 minutes each side
Medium=
10-12 minutes each side
Roasting
15-20 minutes per 450g/1lb
Casseroling
or Stewing
1
˝ -3 hours depending on the dish for Stewing Cuts
30
minutes to 2 hours depending on the dish for Mince
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