The BEST Way To Cook Quail, Pigeon, or Grouse!  

Thank you very much! Certain game birds like pigeon, quail, grouse, mallard and many others can be cooked medium-rare to medium. This preparation is more common in Europe. It also depends on where the meat is sourced. If this were inexpensive factory farmed product, I would prefer it a little more well done. Thanks for watching!

If you cannot trust the quality of the meat, cook well done.

Pressure cookers are underrated, I need to get myself one soon. That sounds delicious!

It depends on a few other factors more, such as internal temperature (use either a thermometer or metal skewer to check), how brow the skin is, etc.

@@ONTHEPASSWITHMAX-> thanks, we get that; but the question was how many minutes did you cook the birds in your video... ?

In this case temperature, not time is used. For smaller birds you can simply use a metal skewer. Insert into the thick part of the breast every few minutes (for birds of the size in the video, it took about 4-5 minutes of basting). Test the skewer on your wrist. It should be warm, not hot and not cold. Rest the meat a few more minutes. Once carved, the breasts should pink inside, not translucent. You can return them to the pan for a few seconds if they're under. For the leg and thighs, they should be well done. So when you carve, put the legs and thighs back in the pan for a minute or so until crispy. I understand they many recipes use a set time and temperature, but in this case it wouldn't be a reliable method, as there are so many other variables involved. I hope that helps! Happy cooking! @@woocashky

@@ONTHEPASSWITHMAX -> thank you for the details. I just got four little partridges and two pheasants delivered this morning. The last time I tried the oven method and the partridges came out dry, so this time I'll cook them the way you've explained in your video. The oven is better for the pheasants and other larger birds.

@@woocashky You can use the oven in addition to basting with a spoon and butter. It sounds like the partridges may have been a little overcooked last time. Also remember that the birds keep cooking, even 10 minutes after you take them out. It's always better to risk having them being a little undercooked than overcooked. If you're carving and you see translucent instead of pink, simply return to the pan for another 30 secs to a minute. If it's overcooked and dry, there is no way to save it. Also consider brining the birds a day or two in advance. This will make them even more juicy! Happy cooking!