Roast Partridge with Roasted Root Vegetables and Red Cabbage

Prepare the Red Cabbage  Recipe   and Bread Sauce  Recipe  .

Scrape and clean the root vegetables. Put in separate cooking dishes to allow for different cooking times. Almost cover the potatoes with oil and cook at 400°F/200°C/Reg6 for about 30 minutes or so, take out and finish under the grill if necessary.

Sprinkle a little olive oil over the carrots and parsnips, salt and pepper and add some finely chopped garlic. Cook in the same oven as the potatoes.

Season the outside of the partridges with salt and pepper, and put some fresh thyme in the cavities. Thoroughly brown the birds all over in a little oil in an ovenproof dish. Cook uncovered in the oven at 425°F/210°C/Reg7 for about 25 minutes. Use a skewer or similar to check that the juices run clear and cook for further five minutes or so. Take out of the oven and keep warm in a separate dish  Picture  .

Assemble the root vegetables in a serving dish  Picture   and sprinkle over some chopped parsley. Warm the red cabbage and bread sauce. Deglaze the partridge cooking pan with a large glass of red wine, add the homemade chicken stock and season to taste.

Put the partridges and vegetables on serving plates, add the bread sauce and pour over a little of the gravy  Zoom  .