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Partridge – to roast simply

One grey partridge feeds 1 person, you can stretch a red partridge to 2 modest helpings, but good appetites might be disappointed.

Ingredients

For each person:

1 grey or red Partridge

60gr/2 oz Butter

2 slices Streaky Bacon

the Liver if Possible

1 Crostini - a thin slice of bread, lightly- toasted

a pinch of Thyme (only if you have the liver)

a pinch of Mace (only if you have the liver)

a little Salt and freshly-ground Black Pepper

1 measure of Brandy

150ml/¼ pint Chicken Stock

Method

-
Wrap the bacon around the partridge, covering the breasts is the important thing, to help keep them moist. Put most of the butter inside each bird.
-
Heat the oven to 220C/425F/Gas 7.
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Place the bird/s breast side up on a grid in a roasting tin and roast for 20 minutes, when the bacon starts to brown, turn the bird/s over.
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Remove the bacon 5 minutes before the end of the 20 minute cooking time (set it aside) - then put a little salt and pepper over the breast-side of the bird/s.
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If you have the liver/s season them with the thyme and mace, then sauté them in the remaining butter. Mashing them with a fork.
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Spread the liver on the crostini and place the birds on top.
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Quickly deglaze the roasting pan with the brandy, being careful it doesn't flare up in your face. Add the stock and reduce a little, then pour it over the partridge/s.

Serve, perhaps decorated with the bacon and with a little mashed potato.

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