British Grilled Game Birds with Juniper and Thyme

Introduction

Nothing says British seasonal feast like perfectly grilled game birds infused with the aromatic flavors of juniper and thyme. Using an Arteflame grill ensures the most flavorful and succulent meat, with a steakhouse-quality sear that locks in all the natural juices. This recipe will guide you through the steps of reverse searing your game birds to crispy, golden perfection while also preparing delicious sides on the flat griddle cooktop. Let’s fire up the grill and get started!

Ingredients

• 4 small game birds (e.g., quail, pheasant, partridge)
• 2 tbsp butter (melted)
• 1 tbsp juniper berries (crushed)
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cloves garlic (minced)
• 1 tbsp lemon zest
• 1 tbsp honey

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes until the cooktop is evenly heated.

Step 2: Prepare the game birds

1. Pat the game birds dry with paper towels.
2. In a small bowl, mix the melted butter, juniper berries, thyme, salt, pepper, garlic, lemon zest, and honey.
3. Rub the seasoning mixture generously over all the game birds.

Step 3: Sear the game birds

1. Place the birds on the center grill grate of the Arteflame grill to sear at 1,000°F for 2 minutes per side.
2. This locks in the juices and creates a crispy, golden-brown crust.

Step 4: Cook to perfection

1. Move the seared birds to the flat cooktop, closer to the outer edge for gentler heat.
2. Cook for about 15–20 minutes, turning occasionally until the internal temperature reaches 145°F.
3. Remove the birds from the grill when they reach 130°F, as they will continue cooking after being removed.

Step 5: Rest and serve

1. Let the birds rest for 10 minutes before serving.
2. Serve with sides cooked on the Arteflame flat cooktop like roasted vegetables, grilled mushrooms, or charred bread.

Tips

• Always use a meat thermometer to ensure perfect doneness.
• Basting with additional butter while cooking enhances flavor.
• For a smokier flavor, add a few soaked wood chips around the fire.

Variations

1. Garlic-Rosemary: Replace the juniper and thyme with minced garlic and fresh rosemary for a more Mediterranean taste.
2. Spicy Harissa: Rub the game birds with a mix of harissa paste, cumin, and smoked paprika for a fiery twist.
3. Lemon-Herb: Increase the lemon zest and add fresh basil for a brighter, citrus-forward dish.
4. Wine-Marinated: Marinate the birds in a mix of red wine, garlic, and herbs overnight for deeper flavors.
5. Peppercorn-Crusted: Coat the birds with crushed black peppercorns and a touch of Dijon mustard for a bold, peppery crust.

Conclusion

Grilled game birds with juniper and thyme bring the best of British flavors to your outdoor feast. With the high-heat searing of the Arteflame grill, you get crisp skin and juicy, flavorful meat every time. Experiment with the variations to find your favorite style and impress your guests with this perfectly cooked gourmet dish!

Best pairings

• A full-bodied red wine like a Shiraz or Malbec.
• Grilled root vegetables cooked on the Arteflame flat cooktop.
• Wood-fired bread to soak up all the delicious juices.
• A light cranberry or redcurrant sauce to add a touch of sweetness.