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Double Skin Game Bird Recipe

Tiffany Haugen
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Although low in fat the skin is still one of the best sources of fat with a game bird, so if one is good two are better. Meet the Double Skin Game Bird.
Preparation 20 minutes
Cook 45 minutes
Ready in 1 hour 5 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodRoast

Ingredients

  • salt and pepper to taste
  • 1 pheasant (2 chukar/grouse, 3 pigeons or 4 quail), cleaned and dressed
  • skin from one chicken
  • 1 onion sliced
  • olive oil

Equipment

  • toothpicks

Directions

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Salt and pepper the inside and outside of the bird(s). 
  • If cooking more than one bird, divide the chicken skin into equal parts. Drape the chicken skin over the game bird(s), securing with toothpicks if needed. 
  • Place the onions in a shallow roasting pan, placing the bird(s) on top. Drizzle with olive oil. 
  • Roast for 45 minutes or until a meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C). Baste occasionally with pan drippings. 
  • Let sit 10 minutes before carving.