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Rustic Roasted English Entrees
From partridge, quail, pheasant and squab to whole roasted suckling pig, duckling, goose or sides of beef, rustic roasted English entrees have always been a mainstay for those who love life in the English countryside. Yet, many of these roasted entrees fed royalty and peasant alike. This style of cooking is English convention at its finest.

It’s pretty amazing how a small bevy of partridge, quail or squab can provide a substantially elegant meal. Whether they are roasted and stuffed with a wonderful apple/prune stuffing or spit roasted and served with a delightful wine stock sauce, partridge, quail and squab are pleasurable gastronomic experiences for gastronomes or the uninitiated. Roast pheasant needn’t be roasted for special occasions only. This is a full-bodied game bird entree that should be enjoyed throughout the seasons. Roast goose, traditionally a holiday specialty, makes a spectacular presentation for dinner guests.

Whole Roasted Rustic English Fare
Of all the traditional roasted rustic English fare, perhaps the oldest is whole suckling pig roasted on a spit. This takes several days to complete depending on size. Duckling, which takes less time roasted on a spit or in an oven, is a marvelous crispy delight.

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