Picture of Rachel B

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Partridgearrow Paper wrapped partridge
Paper wrapped partridge
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Created by admin, Monday, 29 November 1999
Description
Requires 1 Partridge per person

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

4 young partridges

12 juniper berries

handful fresh sage leaves

4 cloves of garlic, skin on

salt & freshly ground black pepper

4 pieces pancetta (or streaky bacon)

4 sprigs fresh rosemary

50g (2oz) butter plus extra for greasing

Notes

Paper wrapped partridge

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

1. Preheat oven to 180C/350F/Gas 4. Wipe the partridges inside with a damp cloth.

2. Put a quarter of the butter, 3 juniper berries, a couple of sage leaves, a garlic clove and a pinch of salt in the cavity of each bird.

3. Season with salt and pepper. Put a sprig of rosemary on top of each bird and hold in place with a piece of pancetta draped over the bird.

4. Wrap each bird in buttered greaseproof paper, place in a roasting tin or oven proof dish and cook for about 30 minutes, or until juices run clear.

5. Remove paper, being careful not to spill the fragrant juices, and serve with mashed potatoes and green beans

Serving Suggestion


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