Partridge is now in the shop. Here is a really tasty way to cook it. These birds are just coming into season and a roast Partridge is a great dish that goes well with the change in the weather.
Partridge have a subtle flavour and, in the case of young birds, are best served simply roasted, pan-fried of grilled. There are two species in Britain – the native grey, often called the English, and the French or red-legged.
Partridge are small birds and one will generally serve only one person.
The open season for grey and red-legged partridge shooting runs from September 1 to February 1, with October and November being the best time for eating this delicious gamebird.
This recipe comes from Game to Eat. They have lots of good game recipes on their site. We also have some of their free recipe books available in the shop. So if you are looking for some inspiration for game cooking come in and see us.
This is an easy dish to prepare with quick preparation and cook time.
Preparation: 10 mins
Cooking: 30 mins
Ingredients for Roast Partridge with Lime
4 partridge from Morley Butchers ready prepared
butter or olive oil
4 rashers bacon
4 slices French bread
50g-75g paté (optional)
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird, cut into four and place on the breast and legs. (If necessary stretch the bacon with the back of a knife). Using one lime, squeeze a little juice over each bird.
Put in a roasting tin and cook for about 30 minutes. Check the birds are cooked by inserting a skewer into the breast. They are ready when the juices run clear.
Ten minutes before the end of cooking, dip the bread into the hot oil next to the partridge and roast together with wedges of lime.
Spread a little paté on each piece of bread and place the partridge on top.
Serve with roast potatoes, rocket salad, redcurrant jelly, cranberry jelly or salsa. This would also be good served with mashed potato seasoned with olive oil, garlic and herbs.