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POULTRY AND GAME ï¿½ 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 ï¿½one always being able to add salt but not being able to take it outï¿½ is true, the taste of Poultry and Game is greatly enhanced by seasoning before and during cooking. Adding salt afterwards just doesnï¿½t produce the same taste.

Basting during cooking is always advantageous. Always thoroughly cook chicken and turkey.

CUTS, COOKING TIMES AND ALLOWANCES PER PERSON

Chicken Stock HT CD 200mins

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 ï¿½ 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 ï¿½ 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 ï¿½2 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 ï¿½ -3 hours depending on the dish for Stewing Cuts

30 minutes to 2 hours depending on the dish for Mince

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Key techniques

Chop to ï¿½ To cut into pieces of approximately the same size.
Brown to - To fry in very shallow fat over a high heat in order to colour the food and seal in the juices.

Sautï¿½ - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

Tips, Options and Substitutions

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Main equipment

	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

Freezing/Make ahead

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