Thursday, 28 November 2013

And a partridge in a... roasting pot.

I have a confession. I've shot partridge many times, but never really got into eating them. A surplus of pheasant is the usual happy situation and so, when faced with a freezer full of partridge, I was keen to do the pretty little birds proud. Each bird feeds one person perfectly, and makes a great alternative to a roast chicken on a Sunday evening. This recipe is super simple and surprisingly quick, a one pot wonder (apart from veg) which is perfect when cooking dinner having had a few sharpeners down the local before hand.

Feeds two. Pre-heat the oven to 200c. In an oven proof casserole or deep baking tray, heat a glug of olive oil and brown two oven-ready partridge all over, seasoning as you go. Take the birds out and add two large hand-fulls of baby potatoes, or diced normal ones, along with a  couple of bashed garlic cloves. Move them around in the oil and give them a blast in the oven for 5 minutes. Meanwhile, stuff each partridge with a big knob of butter, a few sprigs of thyme and sage (or rosemary if you'd rather). Return them to the pot/tray, nestling them in with the potatoes and roast for 15-20 minutes, basting occasionally and give the potatoes a bit of a roll around. Prepare whatever veg you want with it and get stuck in. I kind of forgot to make gravy from the pan but the meat was so moist it didn't really matter.

You might need to go a bit caveman on the partridge, especially to get the meat off the legs, but it should be juicy and delicious. Pick it up with your hands and just go for it.

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