Roast Partridge with Medlar Sauce
An easy recipe for seasonal Autumn game
Servings: 2
Calories: 460kcal
Ingredients
- 2 Red Legged Partridge If these have not been dressed by your butcher, you will need 2 slices of streaky bacon per bird and a sprig of thyme
- 2 tsp Butter
Sauce
- 1 stick Celery trimmed and finely diced - I used a small leek as I'd forgotten to buy celery!
- 1 Carrot trimmed and finely diced
- 1 Banana Shallot peeled and finely diced
- 1 tbsp Butter
- 250 ml Essential Cuisine Stock Made up from 2 tsp Essential Cuisine Chicken Stock Concentrate
- 150 ml Red Wine
- 2 tsp Medlar Jelly
Instructions
- Pre heat the oven to 220C
- If the partridge hasn't been trussed and dressed by your butcher, then tie up the legs, pop a sprig of thyme in the cavity of each bird and top with streaky bacon
- Smear any exposed flesh with butter and season with a little salt and pepper
- Put the birds in the oven to roast. I served mine with Chanteney carrots which I roasted with the birds.
- Meanwhile, melt the butter for the sauce in a small, heavy-based pan
- Soften the vegetables for 5-10 minutes until the edges start to caramelise
- Add the stock and red wine and simmer the mixture so that the liquid reduces to around half - this should take around 20 minutes at which point your partridge will be roasted and can be removed from the oven to rest under a foil tent
- Pass the mixture through a fine sieve or use a stick blender to create a thick sauce
- Stir through the medlar jelly, taste and season with salt and pepper. If the mixture is too thick add a little boiling water.
- Remove any string from the partridge and serve on a pool of fruit sauce with vegetables of your choice
Video
Notes
See my (speeded up) chopping!
Nutrition
Calories: 460kcal