This recipe is quick to do and extremely tasty, it will feed 2 people very well. Partridge is a lovely meat very underrated and not as widely eaten as pheasant. It is slightly more ‘gamey’ than pheasant but sweeter, it can take on strong flavours.
Roast partridge with rosti, mash parsnip and bread sauce
By January 14, 2016Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
This recipe is quick to do and extremely tasty, it will feed 2 people very well. Partridge is a lovely meat very underrated and not as …
- 2 partridge
- 2 medium potatoes
- 2 tbsp olive oil
- 1 knob Butter
- 3 parsnips
- 250 ml chicken stock
- 1 tsp thyme fresh or dried
- 1 slice thick white bread diced bread sauce
- 1/4 onion diced bread sauce
- 1 rasher British streaky bacon bread sauce
- 1/4 clove garlic chopped bread sauce
- 100 ml milk bread sauce
- 50 ml chicken stock bread sauce
- salt, pepper and grated nutmeg bread sauce
- Heat a little olive oil in a heavy, oven-proof frying pan or casserole and brown the partridges on all sides.
Leave them breast upwards in the pan and transfer to the oven to cook for 8 to 10 minutes. Allow to rest, then carve off breasts and drumsticks.
Grate the potatoes using a cheese grater. Squeeze out the moisture in kitchen paper or a tea towel and season with salt and pepper.
- Heat olive oil and a knob of butter in a frying pan over a relatively high heat. Cover the base of the pan with the grated potato and fry until golden brown on the underside before turning.
Add more oil round the edge as necessary and repeat for the second side.
Finally drain off any excess oil and transfer to the oven for 10 minutes or so until crisp.
Peel and dice the parsnips, place in a saucepan and cover with water or stock. Cook until softened. Mash with a fork and season with thyme, salt and pepper.
- Bread sauce
Cut the bacon into small strips and fry in a little olive oil until crispy. Add the onion and garlic and allow to cook for a minute or two before adding the diced bread. Cook for a further minute before adding the milk and chicken stock.
- Cook gently on the stove top until the bread has absorbed all the liquid.
Mix well with a fork and season to taste with salt, pepper and grated