Classic roast partridge

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November 4, 2013 by dgarnett2013

Classic roast partridge: The Ginger Pig Meat Book by Tim Wilson & Fran Warde

guineafowl1

Serves 4

  • 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.

hanham12 hanham11

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