This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Partridge - Roast with Calvados Recipe

A delicious way of cooking partridge, allow 1 grey partridge each, the slightly larger red variety can be stretched to 2 modest helpings.
Removing the legs and breasts before serving, makes for easier eating.

Ingredients

For 4 helpings:

4 partridges (see above about red partridge)
Salt and freshly-ground Black Peppercorns
4 slices of Streaky Bacon
4 teaspoons (20ml)Vegetable Oil
90gr/3 oz Butter
4 Dessert Apples – such as Cox's
4 teaspoons (20ml) Caster Sugar
150ml/¼ pint Calvados
300ml/½ pint Chicken or Mild Game Stock

Method

-
Remove the wish bones from the birds, and lightly-season them with salt and pepper, inside and out.
-
Cut each slice of bacon into two, and tie two halves around each breast to help keep it moist.
-
Heat the oven to 230C/450F/Gas 8. Add the oil and half the butter.
-
Put the birds balanced on one of their legs and roast for 4 minutes, repeat this with the other leg for a further 4 minutes, then turn them onto their backs and roast for a further 4 minutes before removing them from the oven.
-
Transfer the birds to a plate to rest.
-
Peel the apples, cut them into quarters, then remove the cores; cut each quarter into three.
-
Melt the remaining butter in the roasting pan, add the apple slices and sprinkle them with the sugar and fry until golden - turning them as necessary. Remove them from the pan, and set them aside.
-
Remove the bacon from the partridges (this can be used as decoration) then the legs and breasts from the birds - which should now be cool enough to handle.
-
Roughly chop the carcasses and lightly brown them in the roasting pan on top of the cooker.
-
Pour in the Calvados, being careful it doesn't flare up in your face. Deglaze any caramelised pieces from the bottom of the pan, by scraping with a heavy spoon. Add the stock, then reduce it until it starts to thicken a little.
-
Return the partridge pies and the apple segments the oven for a minute, or so, to reheat.
-
Divide the apple slices in a neat pile on each plate, then criss-cross the legs over them. Arrange the breasts on top of the legs.
-
Pour the sauce over and around the partridge.

Serve, perhaps with a little mashed potato, to mop up the juices.

Reviews / Comments

Not yet reviewed

Be the first to add a review