Roast Partridge Recipe

Methods

1. To make this Roast Partridge Recipe:
• Rub the bird with 1/2 the butter and season well
• Place the pork fat over the breasts of the bird
• In a roasting tray place the roughly chopped onion, carrot and garlic
• Cover with the wine and lay the bird on top
• Roast in a preheated oven gas 7 / 220*c / 430*f - for 20 minutes
• Remove the fat from the bird and baste with the remaining butter and re - season
• Place the bird back in the oven and roast for a further 10 - 15 minutes until browned
• Allow the bird to rest on a board covered with tin foil
• Place the tray with the vegetables, wine and cooking juices, plus a glass of water or stock on a high flame or place in a saucepan and boil
• Cook for 4 - 5 minutes
• Add the puree and stir round until thickened
• Strain the sauce, add any juices that have run from the bird while resting and serve with the bird