Broiled Game Birds

Broiled (Roast) Birds

          1. Split the birds down the back.

            2. Season with salt and pepper and dust with flour to keep in juices.

3. Place inside of the bird near the fire first (preferably in a wire broiler).

4. Brown the bird on both sides, allowing 25 to 40 minutes for partridges and pheasants. A strip of bacon, smoked ham butt, or salt pork may be placed over the top of each bird.

5. When done, brush with melted butter. During broiling, if the breasts are quite thick, cover with foil and lengthen the cooking time, using lower temperature.