Medieval Game Bird
Step back in time with this sumptuous Medieval Game Bird recipe, a celebration of bold, rustic flavors and exquisite technique. Featuring tender whole game bird—such as pheasant, quail, or partridge—this dish is infused with aromatic herbs like fresh thyme and rosemary, spiced with a hint of cinnamon, and basted in a rich sauce of red wine, chicken stock, and honey. Sweet dried currants and caramelized red onion lend a touch of medieval-inspired sweetness, creating a perfect balance of savory and sweet. Oven-roasted to crisp perfection and basted for maximum juiciness, this elegant dish is ideal for special occasions or recreating a feast fit for a banquet. Serve it with hearty sides like roasted vegetables, barley, or warm flatbread for an authentic culinary journey through history. Perfect for fans of historical cuisine, this recipe brings medieval sophistication right to your table!
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Recipe Information
Ingredients
- 1 whole Game bird (e.g., pheasant, quail, or partridge)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cinnamon
- 1 cup Red wine
- 1 cup Chicken stock
- 1 tablespoon Honey
- 2 tablespoons Dried currants
- 1 medium Red onion
- 1 Bay leaf
Instructions
Preheat your oven to 375°F (190°C).
Rinse the game bird under cold water and pat it dry with paper towels. Season inside and out with salt, black pepper, and ground cinnamon.
Stuff the cavity of the bird with 2 sprigs of thyme, 1 sprig of rosemary, and 1 garlic clove, lightly crushed.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a heavy ovenproof skillet or Dutch oven over medium-high heat.
Sear the game bird on all sides until the skin is golden brown, about 6-8 minutes total. Remove the bird and set it aside.
Roughly chop the red onion and sauté it in the same skillet until softened, about 3-4 minutes.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-5 minutes.
Add chicken stock, honey, dried currants, bay leaf, and the remaining thyme and rosemary. Stir to combine and bring to a simmer.
Return the seared game bird to the skillet, breast-side up. Baste the bird with some of the sauce.
Cover with a lid or foil and transfer to the preheated oven. Roast for 35-40 minutes, basting with the sauce every 10-15 minutes.
Remove the lid or foil and increase the oven temperature to 425°F (220°C) for the final 10 minutes to crisp the skin.
Check the internal temperature of the bird with a meat thermometer; it should read 165°F (74°C) at the thickest part of the breast.
Remove the bird from the skillet and let it rest for 10 minutes before carving.
Meanwhile, simmer the sauce on the stovetop over medium heat to thicken, if necessary. Strain the sauce to remove herbs and bay leaf.
Serve the carved game bird drizzled with the rich, spiced sauce, alongside roasted vegetables or medieval-inspired accompaniments like barley or flatbread.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2570 mg | 112% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 35.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
