This recipe for Roast Partridge with Rosti is quick to make and extremely tasty, it will feed 2 people very well. Partridge is a lovely meat very underrated and not as widely eaten as pheasant. It is slightly more ‘gamey’ than pheasant but sweeter, it can take on strong flavours.

Eating Game

Game is wild, natural and free range with a distinctive rich flavours. This makes it a great alternative to other meats. Its not just its great taste Game is one of the healthiest meats available today as it is low in cholesterol and high in protein. Game is naturally a slow food. It is only available at certain times of year which are generally the winter months you can find find a table for the different game seasons here >>


This recipe is from “Taste of Game”  give them a visit for more delicious game recipes

 

Ingredients For Roast Partridge With Rosti

2 partridge from Morley Butchers
2 medium potatoes
2 tbsp olive oil
1 knob Butter
3 parsnips
250 ml chicken stock
1 tsp thyme fresh or dried

For the bread sauce

1 slice thick white bread diced
1/4 onion diced
1 rasher British streaky bacon
1/4 clove garlic chopped
100 ml milk
50 ml chicken stock
salt, pepper and grated nutmeg

Cooking Method For Roast Partridge With Rosti

First pre-heat your oven to 180°C. Then heat a little olive oil in a heavy, oven-proof frying pan or casserole and brown the partridges on all sides. Leave them breast upwards in the pan and transfer to the oven to cook for 8 to 10 minutes. Allow to rest, then carve off breasts and drumsticks.

To make the Rösti grate the potatoes using a cheese grater. Squeeze out the excess moisture in kitchen paper or a tea towel and season well with salt and pepper.

Heat olive oil and a knob of butter in a frying pan over a relatively high heat. Cover the base of the pan with the grated potato and fry until golden brown on the underside before turning. Add more oil round the edge as necessary and repeat for the second side. Finally drain off any excess oil and transfer to the oven for 10 minutes or so until crisp.

Parsnips Peel and dice the parsnips, place in a saucepan and cover with water or stock. Cook until softened. Mash with a fork and season with thyme, salt and pepper.

Bread sauce Cut the bacon into small strips and fry in a little olive oil until crispy. Add the onion and garlic and allow to cook for a minute or two before adding the diced bread. Cook for a further minute before adding the milk and chicken stock.

Cook gently on the stove top until the bread has absorbed all the liquid. Mix well with a fork and season to taste with salt, pepper and grated