Melt in the mouth partridge recipe
Posted by Fiona Nevile in Pheasant and Game | 23 commentsSome friends of mine reckon that they mate for life. A solo male partridge moped around their garden for days until I clomped into a dark barn wearing my hob nailed boots and by mistake, trod on him. There was a soft sighing cry. I rushed up to the house to fetch a torch.
“Don’t worry, he was dying of a broken heart. You put him out of his misery.”
I felt awful.
But when someone sends us a brace of partridge, hob nailed boots are forgotten and we clap our hands with glee. A friend gave me this recipe a few weeks ago. She used a roasting bag. We used our ceramic game casserole with excellent results.
Melt in the mouth partridge recipe (for 2)
Pre heat the oven to 160c (140c fan)
Ingredients:
- 2 partridge
- 6 slices of unsmoked streaky bacon
- 1 lemon
- 2 small knobs of butter
- 4 sprigs of fresh thyme
- 2 tablespoons of redcurrant/damson/wild plum jelly
- Small glass of white wine or damson gin if you’d like a more raunchy dish
- Salt and ground black pepper
Method:
- Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds.
- Put half a lemon into the cavity of each bird along with a knob of butter and a sprig of thyme.
- Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each.
- Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit.
- Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan.
- Serve with crispy bread to soak up the juices.
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My brace of partridge came in the form of a Kamacazee pilot ,as it flew into our house window. I did feel bad but then silently and internally was quite excited . Nature does provide sometime and i was grateful for it.