partridge recipes
Here's a collection of partridge recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our partridge supplier and order yours click here.
Roast Partridge with Wild Cranberry and Port Sauce
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This is the ultimate winter dish. Serve with creamy mash, steamed Brussels sprouts and chestnuts. Serves 2
- 2 whole partridge
- 6 rashers of smoked streaky bacon
- ½ small onion, finely chopped
- 2 sprigs fresh rosemary
- 20g butter
- 1 tbsp wild cranberry sauce
- 100ml port
Preheat the oven to 200°C, gas mark 6. Finely chop the bacon and mix with the onion. Rinse the birds and pat dry using kitchen paper.
Using your fingers, loosen the skin from the breast meat and pack the bacon and onion under the skin of the birds. Place the partridges in a non-stick roasting tin.
Tuck the rosemary sprigs inside the birds and dot them with half of the butter. Roast for 40 minutes, or until cooked and the juices run clear.
Transfer the partridges to serving plates and keep warm. Pour the juices from the roasting tin into a small saucepan. Add the wild cranberry sauce and port to the pan juices with the remaining butter and a little seasoning. Cook over a gentle heat, stirring until the jelly has dissolved, and the sauce is bubbling and has reduced slightly. Strain through a sieve and serve in a jug alongside the partridges.
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