Roast Partridge
“And a Partridge in a Pear Tree “The usual accompaniment to game is a light gravy, bread sauce and watercress - served with all the usual Sunday roast vegetables and roast potatoes. Of course at Christmas you could be clever and marry the bird up with pear and serve roasted with a pear compote with a delicious helping of buttered green cabbage.
Preparation time: 15 minutes Quantity: Serves 1 Cooking time: 30 - 35 minutes
Ingredients
1 partridge - prepared
30g butter
1 strip of pork fat
seasoning
1 onion
1 carrot
1 clove garlic
1 large glass red wine
1 tablespoon tomato puree
water or stock approx. 100 ml
Method
- 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