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| Roast Partridge |
£3.98 guide |
Serves 1 |
| The delicate flesh of partridge will surprise the palate. |
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| Young partridges are ideal for roasting as they have especially tender meat, while older birds are perfect in a casserole. Allow about one bird per person, and talk to us about the many different serving options and fillings available to complement the delicate flesh of this unusual dish. |
Cooking GuidelinesSmear a little soft butter over the breasts of the birds and cover each one with 2 streaky bacon rashers. Roast in the centre of a Very Hot oven, Gas Mark 9, 240°C, 475°F for 8 minutes, then remove the bacon and reduce heat to a Moderately Hot oven, Gas Mark 6, 200°C, 400°F. Cook for about 15 minutes in total, basting the juices regularly over the meat. |
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