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Roast Partridge

with redcurrent sauce & rainbow beetroot

Bring a pan of water the boil. Add a good pinch of salt and the 3 assorted beetroot. Boil for roughly 45-50 minutes.

Preheat the oven to 220°C.

When the beetroot has been going for 15 minutes, take an oven proof dish and drizzle a little oil in the bottom. Season the birds with salt and pepper then wrap 3 rashers of bacon around each and place in the oven dish. Drizzle some oil over the birds and place in the oven for 30 minutes.

For the redcurrent sauce, take a small pan and place on a medium heat, add the redcurrents, caster sugar, dried thyme, and a good splash of water. Reduce and thicken for 5-7 minutes, stirring often.

When the beetroot is cooked, cut into small wedges and drizzle with a little oil and balsamic vinegar and then a sprinkle of salt.

Serve the partridge with the redcurrent sauce spooned over.

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In my opinion, roasting these little birds with bacon wrapped around is the best way. Since partridges are so small they can be prone to drying out and the bacon just helps to seal in all the moisture while roasting. Because of their small size, you may need to resort to a more primative or traditional eating approach, tearing off bits and gnawing at the bones to ensure you get every last bit!

Finger food

Partridge is a good game bird to eat if you do not like a stronger game flavour. Not as common as a pheasant but belonging to the same family.

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Yarde Down Hill, Devon
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