Roast Partridge Recipe

By TogAdmin Published: April 5, 2013

  • Yield: 4 Servings

This dish makes a lovely Sunday lunch or smart main course; however table manners aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings!

Ingredients

Instructions

  1. This couldn’t be simpler, spread the legs wide to even cooking time. Cut your bulb of garlic in half across the equator and stuff ½ up the cavity of each bird along with 2 sprigs of Rosemary. Season the top of the bird and spread with a little butter and lay bacon over the breasts.
  2. Roast in a pre-heated oven (200c) for 20 mins then rest for 20 mins with a cloth over the top. This allows the juices to relax back into the meat, making it juicy and succulent.
  3. Meanwhile, for the bread sauce – peel the shallot and stud with the cloves. Pour milk into a saucepan and heat with the shallot and the thyme. Just before boiling point, turn off and leave to infuse. In a food processor, whizz up the bread until you have crumbs (use the pulse button as its not so fine). Stir the bread into the milk (onion & thyme removed) and warm to thicken. Add nutmeg and salt & pepper to taste.
  4. Serve with all the trimmings: Game chips (potato slices crisped up in hot oil), roast potatoes (yes as well!), good quality redcurrant jelly and slow braised red cabbage. Pour the roasting juices over the meat.
1.00 avg. rating (47% score) - 1 vote