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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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Roast Partridge
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Created by admin, Monday, 29 November 1999
Description
Quick and delicious!

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

4 partridges (one per person), ready prepared

4 sprigs fresh thyme plus a few leaves

12 juniper berries

salt and freshly ground pepper

8 slices streaky bacon

mix of butter, olive oil

selection of wild & exotic mushrooms

olive oil

Notes
Roast Partridge

Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 30 Mins

Pre heat the oven to 200ºC/400ºF Gas Mark 6.

Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Tie the legs together with some string before cooking.

Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.

Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and sauté a selection of wild mushrooms in season.

Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice, braised cabbage and mashed potato.

Serving Suggestion

Serve with Braised cabbage and Mashed potato.

Or for a Mediterranean twist serve with cous cous and stir fried vegetables.
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