Originally Posted by Umo2000
Thanks a lot for your reply, that's helpful information. It's never been frozen as far as I'm aware. It smells funky, but I think that's just a normal gamey smell (I'm new to cooking game). I bought it from my local butcher yesterday, but didn't inspect it until today.
If you bought it from a butcher the chances are 100% the bird is fresh.
Give the bird a good wash under cold water and dry it well.
Here's how I cook peasant........of which I've roasted hundreds. They have all been wild birds but whether farm raised or wild the bird is essentially the same.
I do not put anything like butter of olive oil on the skin. Just a good rub of Kosher salt and fresh ground pepper. I put a couple of lemon wedges in the cavity.
You may be surprised by how I roast the bird, any bird.
I am a 'low and slow' convert from many years ago when I owned a restaurant.
I preheat the oven temp at 200 degrees F. Yes 200 degrees. The bird goes in a roasting pan. A peasant is especially prone to being overdone and turn out dry.
I check the internal temp after 30 minutes. When the internal temp. is 150 F I remove the bird and tent it for 30 minutes lightly.
The bird at this point will look horrible. The skin is not crispy. Now crank up the oven temp to it's highest setting. Then turn the oven light on and put the bird back in the oven. Watch very carefully as the skin turns quickly into golden crispy.
Remove the bird and carve just before serving.
You'll need a gravy of sauce of some sort. I make a classic roux and use any pan drippings....if any and boiling water to make a gravy.