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Roast partridge is a delicious autumn dish. Partridge is not too gamy in taste. Spreading fat over the bird, along with streaky bacon, will ensure that the delicate meat remains tender and moist during roasting. I suggest putting some thyme and juniper berries in the cavity which adds extra flavour to the meat. Red wine and redcurrant gravy is rich and easy to make. It is a perfect accompaniment to this dish.
Ingredients
- 2 partridges, one per person
- 25g melted unsalted butter
- 4 large fresh thyme sprigs
- 8 juniper berries
- 1 tbsp vegetable oil
- 6 rindless dry-cured streaky bacon rashers, 4 left whole, 2 chopped
- 1 small onion, thinly sliced
- 1 tsp plain flour
- 80ml red wine
- 150ml brown chicken stock
- 1 tbsp redcurrant jelly
Instructions
- Preheat the oven to 230°C.
- Prepare the partridges by smearing butter all over. Season with salt and pepper generously. Cover the breasts of each partridge with a couple of rashers of bacon. Add thyme and juniper berries into the cavity.
- Heat oil in a roasting tin. Add the onion and chopped bacon, and then fry gently for a few mins. Put the partridges on top and roast for 30 minutes. Remove from the tin and allow to rest 10-15 minutes while you prepare the gravy.
- Skim off any excess fat from the roasting tin. Remove the thyme and juniper berries from the cavity and add them to the roasting tin. Heat the tin over the hob under medium heat. Sprinkle the flour into it. Scrape the base, scratching up any crispy bits. Whisk in the wine and the brown chicken stock gradually so that they are fully incorporated. Add the redcurrant jelly, and boil to reduce the sauce until syrupy. Season with salt and pepper. Strain through a sieve into a bowl.
- Serve the roast partridges with the gravy, fried breadcrumbs, seasonal vegetables and mashed potatoes.
Did You Make This Recipe?
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