Roast Partridge
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Partridges roasted and served with a red wine sauce, sauteed celeriac, potatoes forestiere and green beans.
one partridge per person (but increase sauce ingredients if more than three)
- Cut the thigh and leg joints from the partridges. Stuff the body cavities with thyme. Salt and pepper the joints. Picture
- Drape two half slices of pancetta over the partridge bodies. Quickly brown the joints on all sides in a little oil. Put in an ovenproof dish and cook in an oven at 400°F/200°C/Reg6 for twenty minutes. Picture
- When the partridges are ready, remove from the oven and cut the breasts off and along with the leg joints wrap in foil and keep warm in the oven.
- Deglaze the roasting tin with the red wine and reduce by about half, and add the chicken stock. Rub the butter and flour together and stir into the wine and stock in small pieces. Season to taste with salt and pepper.
- Serve the partridge with a little sauce surrounded by the vegetables. Zoom
Serve with:
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