O’ Sweet Partridge

December 8th, 2007

Partridge

I’ve found a good source of game birds from this small Kentish farm shop and I’m very much enjoying trying different ones. I picked up two partridges on my last visit which I stuffed with butter, garlic and shallots, wrapped them in bacon and roasted them in a hot oven. And oh my, they were good. Don’t let the small size fool you; these tiny little birds are big on flavour. If you haven’t tried partridge before you really must; and you’re in for a real treat.

Roast Partridge

Ingredients
2 partridges (1 per person)
2 peeled shallots
2 peeled garlic cloves
2 rashes of bacon
A couple of knobs of butter

1. Remove any internal organs from the birds.

2. Put a knob of butter, a garlic clove and a shallot into the cavity of each bird, and then wrap a rasher of bacon over each one.

3. Roast at 230c for 30 minutes, or until the juices run clear, turning them over half way through cooking.

Serves 2

Partridge 2

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