Super roast partridge

Super roast partridge


Be the first to make this!

About this recipe: Lean gamy partridge tastes especially good served with an autumn-fruit preserve. Try serving with a peppery salad such as red mustard and red chard leaves.

Brenda Houghton

Serves: 4 

  • 4 oven-ready partridges, about 350 g (12 oz) each
  • 2 tablespoons olive oil
  • Salt and black pepper
  • A pinch of ground mace
  • 300 ml (10 fl oz) chicken stock
  • 100 ml (3½ fl oz) dry white wine
  • To serve: blackberry or crab apple jelly

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the oven to 220°C (425°F, gas mark 7). Rub the partridges with olive oil and season to taste with salt, black pepper and mace.
  2. Put the birds in a roasting tin and cook in the centre of the oven for 30 minutes, basting regularly, until the juices run clear when the thigh is pierced with a knife. Transfer the birds to a plate and leave them to rest in a warm place while you make the gravy.
  3. Place the roasting tin over a medium-high heat and pour in the chicken stock and wine. Let the gravy bubble vigorously, scraping any sediment off the bottom of the roasting tin with a wooden spoon, until it is reduced to 4-6 tablespoons.
  4. Spoon a little of the hot gravy onto each serving plate, lay a partridge on top and accompany it with some blackberry or crab apple jelly.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate

More collections