Mixed game spit-roast feast

Mixed game spit-roast feast Feeds 6

Recipe
Ingredients

3 grouse or partridge

1 pheasant

1 mallard

120ml extra virgin olive oil

2 tablespoons red wine vinegar

For the rosemary salt:

Leaves from 2 large sprigs of rosemary, shredded

2 tablespoons Maldon sea salt

1 teaspoon peppercorns

2 teaspoons soft brown sugar

Do this

1.First joint the pheasant and mallard. With a pair of game scissors, cut out the backbone of the grouse or partridge and cut each bird down the middle into two halves.

2.To make the rosemary salt, using a pestle and mortar grind all the ingredients into into powder. Put the birds on to a large plate and rub all over with the salt. Drizzle over the olive oil and vinegar and leave to marinate for at least an hour.

3.When you are ready to eat, spear or thread each piece of meat on to a hazel spear or skewer. Cook over a direct flame (or, if indoors, under a hot grill) for 10–15 minutes, depending on how you like your game. I think the only way is pink but some like it better done, although flavour and a tender texture are sacrificed.