Cooking Guidance

We have collated some cooking notes for some of our post popular products below:

    1. Goose
    2. Family three bird roast
    3. Party three bird roast
    4. Two bird ballotines
    5. Stuffed game birds
    6. Venison roasting joint
    7. Wild boar roasting joint
    8. Game roulade
    9. Venison wellington
    10. Poultry
    11. Turkey
    12. Using a cooking thermometer for all other meats 

We have created a simple guide to cooking game in partnership with EatWild (formerly British Game Assurance) - this gives details and advice about how to cook all the game available to buy from our website. Download your free copy today.

For farmed meats and specialist game joints, please see the guidance and links provided below. The guidance is provided in two forms - firstly using the traditional method of oven temperatures and cooking times; and secondly by using a temperature probe to cook the meat to the temperature of your choice and taste (rare, medium or well done). The latter method is more accurate and should be used in any event to check meat being cooked using oven times and temperatures. A temperature probe with recommended meat temperatures can be purchased here 

Goose

    Please visit our Turkey & Goose Size Guide page for detailed information on the sizes of our whole geese, including serving guides and dimensions, to help you choose the perfect roasting tin.

    Pre heat the oven at 200ºC/Gas Mark 6 and allow 15 mins per lb (35mins per kg), excluding giblets and removed fat. This means allow about 3 hours for a 4.5kg (10lb) goose or 3.5 hours for a 5.4kg (12lb) goose.

    Goose, like duck, is commonly served medium because this is when it is at its most tender, juicy and flavoursome. However, due to the abundant fat cover, the meat will still be moist if cooked well done due to basting of the meat by the fat. The recommended cooked temperatures are the same as red meat because they are similar in texture: 52 °C for rare, 60 °C for medium and 71 °C for well done. As the meat will continue to cook while it is resting, take the meat out of the oven when its probes 5-7 °C less than the required temperature.

    For further advice, please refer to Free Range Goose's guide to How to cook and serve goose at Christmas (PDF)

    Family three bird roast - 2.8kg joint
    Party three bird roast

      As with burgers and sausages, the stuffing inside the roast needs to be a certain temperature for food safety (as minced meat deteriorates faster than whole meat) . The safe temperature for minced meat is 71 °C.  As the meat will continue to cook while it is resting, take the joint out of the oven when its probes at 65 °C and it will be the required temperature by the end of resting.

      Two Bird Ballotines (Pheasant & Pigeon, Pigeon & Quail, Guinea Fowl & Mallard and Mallard & Partridge) 


      Stuffed Game Birds (pheasant, guinea fowl, mallard, partridge & pigeon, quail)

      Venison roasting joint


        Wild boar roasting joint
          Game roulade

          Venison wellington

          It is recommended that you check the internal temperature of the meat (52ºC for medium rare) around 5 to 10 minutes before recommended cooking time is up to ensure the best results, as some ovens can vary.

          Poultry

          Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.

          The safe cooked chicken temp is 74 °C. For whole chickens, make sure it reaches a minimum internal temperature of 74 °C. Use a food thermometer to probe the bird in a few of the thickest places, between the breast and thigh.

          With whole birds like chickens, their temperature will continue to rise as they rest. This is called carryover cooking. A top tip is to remove your bird from the oven a little early, around 67 °C, and it will rise to the cooked temp for chicken or turkey as it rests. This will ensure it's perfectly cooked and juicy.

          Whole Turkey

          Please visit our Turkey & Goose Size Guide page for detailed information on the sizes of our whole turkeys, including serving guides and dimensions, to help you choose the perfect roasting tin.

          For a 5kg free-range turkey (to feed 6-8 people)

          For whole turkeys, make sure it reaches a minimum internal temperature of 74 °C. Use a food thermometer to probe the bird in a few of the thickest places, between the breast and thigh. Don't forget that their temperature will continue to rise as they rest due to carryover cooking. So remove your bird from the oven a little early, around 67 °C, and it will rise to the cooked temp for the turkey as it rests. This will ensure it's perfectly cooked and juicy.

           

          Turkey Crowns
          Because these joints are normally much smaller than a whole turkey, they will cook in no time. 

          If you follow the following magic calculation you won't overcook them and you will enjoy a succulent, tasty meal whichever size joint you choose.:

          • 190°C (Fan 180°C) / 375°F / Gas Mark 5 
          • 20 mins for every kg + 70 minutes if the joint is under 4kg (or + 90 minutes if the crown is over 4kg)

          Check that the internal temperatures of the meat is around 67 °C before removing from the oven. Then cover with foil in a warm place and rest for 20 minutes before serving.

          Using a cooking thermometer for all types of meat

          The best way to check if your meat is cooked is by using a digital cooking thermometer. Always double check the reading by sticking the probe in several different spots to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached.

          Don't forget that their temperature will continue to rise as they rest due to carryover cooking. So remove your bird from the oven a little early with the 'before resting' temperatures shown below.

          Meat cooking temperatures

          • Poultry  74 °C (67 °C before resting)
          • Fish  60 °C
          • Beef, Lamb, duck and goose - Rare  52 °C (47 °C before resting)
          • Beef, Lamb, duck and goose - Medium 60 °C (55 °C before resting)
          • Beef, Lamb, duck and goose - Well done 71 °C (65 °C before resting)
          • Pork - Medium 60 °C (55 °C before resting)
          • Pork - Well done 71 °C (65°C before resting)
          • Sausages and burgers 71 °C
          • Slow cooked Meat 93-95 °C