November 4, 2013 by dgarnett2013
Classic roast partridge: The Ginger Pig Meat Book by Tim Wilson & Fran Warde
- 50g Butter
- 4 plump partridges
- vegetable oil, for the tin
- 25g plain flour
- 125ml red wine
- 1 tab redcurrant jelly
Preheat the oven to 200 degrees C.
Smear the butter evenly over the partridge breasts.
Lightly oil a roasting tin, add the partridge and place in the hot oven to roast for 30 – 35 minutes. Test to see if the birds are cooked by tearing away a leg: if it comes away easily it is cooked.; if not return to the oven for a further 10 mins, then check again.
When cooked, remove the birds from the oven, place on a warm plate and keep warm.
Add the flour to the roasting tin and mix well, then blend in the red wine and redcurrant jelly.
Place the tin over a medium-high heat and mix well, bring to a simmer and allow the liquid to reduce slightly, then serve with the partridge.
Autumnal game and delights.