Pot roast partridge if you’re cooking for two people. The salt-baked celeriac makes an interesting change from roast potatoes.  It takes a little longer in the preparation but well worth it for an impressive looking, and very tasty meal.

Ingredients For Pot Roast Partridge

500g Mixed beetroots (red, candy, golden etc)
1 Whole partridge from Morley Butchers
1 Whole celeriac peeled
20g Egg white
100g Salt
300g Plain flour
3 Sprigs of thyme
1 large garlic clove
3  Sprigs of rosemary
50g Goose/duck fat (or some olive oil)
1/2 Peeled onion
1 Celery stick
1 Carrot

Cooking Method For the Pot Roast Partridge

Pre heat your oven to 160°C

Begin by rubbing the partridge with the goose/duck fat (or olive oil), season well all over with salt and pepper and herbs. Slice the garlic clove into halves, and place them in the cavity of the bird.

Place the prepared bird in a casserole dish (preferably one with a lid) with the carrot, onion and celery, top with 200ml water and cover. Roast for 1 hour 30 minutes at 160°C.

Once you’ve put the partridge in the oven, attach a dough hook to your food mixer, add the flour, salt and egg white and start to mix. Add a little water as you go until the mixture starts forms a stiff, firm dough.

Roll out your dough into a circle, place the peeled celeriac into the centre. Wrap the dough up and around the celeriac so it’s completely covered. NB It doesn’t have to be neat, as you’ll discard it later. Put the whole thing in the oven on a tray with the partridge and cook for 1 hour.

Next, wash the beetroot. Season with rapeseed oil and salt, then wrap each one in an individual tin foil parcel along with a sprig of thyme.

Place in the oven at 160°C for 45 minutes, until just soft. If you are able to use similar sized beets they will have the same cooking times. If you have a few that are bigger, they will need a little extra time in the oven. When the beetroot is ready, unwrap the parcels then peel and slice into random chunky shapes.

Check on the celeriac and partridge. When the time’s up, bring out the partridge to rest while you crack open the salt crust and slice up the celeriac. Once everything’s ready, place the partridge in the centre of a large plate or board, and arrange the beetroot and celeriac around the sides. Garnish with fresh rosemary and thyme, and serve as a table centrepiece.

This delicious partridge recipe and image come from Eat Wild pay them a visit for more tasty game recipes