Partridge per brace
- Availability: In Stock
Why buy one partridge when you can have two? Through the season (September to February) they are one of the most readily available birds & are hung for only 2-3 days, giving a subtle flavour, best served simply roasted, pan-fried or grilled.
Roasted partridge with garlic potatoes, crushed carrot and swede and a redcurrant sauce
For the partridge
1 whole partridge
2 garlic cloves, crushed
400ml/14fl oz hot chicken stock
For the roast potatoes
7 new potatoes, sliced
5 garlic cloves, crushed
2 tbsp chopped fresh parsley
For the crushed carrot and swede
2 carrots, peeled and chopped
½ swede, peeled and chopped
2 tbsp chopped fresh sage
salt and freshly ground black pepper
For the redcurrant sauce
200ml/7fl oz reserved stock, from cooking the partridge
50ml/2fl oz red wine
Preheat the oven to 180C/350F/Gas 4.
For the partridge, place the bird and garlic in a saucepan and pour over the stock. Poach gently for 5-7 minutes, then remove from the pan and reserve the stock.
Melt the butter in a large ovenproof frying pan until frothing, add the partridge and fry for 3-4 minutes on all sides, or until browned all over. Transfer to the oven to roast for a further 10-12 minutes, or until the partridge is cooked through. Transfer the partridge to a warm plate to rest.
For the roast potatoes, cook the sliced potatoes and garlic in boiling salted water for 6-8 minutes, or until the potatoes are tender, then drain and add to the partridge roasting pan, tossing in the oil to coat. Roast in the oven for 5-7 minutes, or until golden-brown and tender, then stir in the parsley.
For the crushed carrot and swede, boil the carrots and swede for 6-8 minutes, or until tender, then drain and mash roughly with the butter and sage. Season, to taste, with salt and freshly ground black pepper.
For the sauce, place the stock used to cook the partridge into a clean pan and add the wine. Bring to the boil, then add the redcurrants and simmer for 3-4 minutes. Stir in the butter until melted.
To serve, spoon the sauce onto a serving plate and arrange the partridge on top. Spoon the roasted potatoes and crushed carrots and swede to the side.