O’ Sweet Partridge
I’ve found a good source of game birds from this small Kentish farm shop and I’m very much enjoying trying different ones. I picked up two partridges on my last visit which I stuffed with butter, garlic and shallots, wrapped them in bacon and roasted them in a hot oven. And oh my, they were good. Don’t let the small size fool you; these tiny little birds are big on flavour. If you haven’t tried partridge before you really must; and you’re in for a real treat.
Roast Partridge
Ingredients
2 partridges (1 per person)
2 peeled shallots
2 peeled garlic cloves
2 rashes of bacon
A couple of knobs of butter
1. Remove any internal organs from the birds.
2. Put a knob of butter, a garlic clove and a shallot into the cavity of each bird, and then wrap a rasher of bacon over each one.
3. Roast at 230c for 30 minutes, or until the juices run clear, turning them over half way through cooking.
Serves 2
4 comments:
Am pleased to see this post as I've yet to try partridge. They look delish, will have to pick some up this Tuesday!
I've never tried partridge, either. They like quite handsome, wrapped in their little bacon jackets, don't they?
Hi Julia
They look amazing, I love game, we sometimes get left these on the gate post.
Vi xx
Scrumptious! Looks like something I have to order from a specialty market here. Are they anything like quail?
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