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 Annette Cole Published: January 14, 2016

  • 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 …

Ingredients

Instructions

  1. 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.
  2. Rösti Grate the potatoes using a cheese grater. Squeeze out the moisture in kitchen paper or a tea towel and season with salt and pepper.
  3. 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.
  4. Parsnips 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.
  5. 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.
  6. 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
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