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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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Pheasant with Lime and Ginger Sauce

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Pheasant with Lime and Ginger Sauce

Recipes arrow Partridgearrow Lime Flavoured Roasted Partridge
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Lime Flavoured Roasted Partridge
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Created by admin, Monday, 29 November 1999
Description
Serves 4.

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

4 partridge, ready prepared

2 limes

butter or olive oil

4 rashers bacon

4 slices French bread

50g-75g paté (optional)

Notes

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

For convenience, use ready prepared roast potatoes or serve with mash seasoned with olive oil, garlic and herbs.
Lime Flavoured Roasted Partridge

Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 30 Mins

Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird, cut into four and place on the breast and legs. (If necessary stretch the bacon with the back of a knife). Using one lime, squeeze a little juice over each bird.

Put in a roasting tin and cook for about 30 minutes. Check the birds are cooked by inserting a skewer into the breast. They are ready when the juices run clear.

Ten minutes before the end of cooking, dip the bread into the hot oil next to the partridge and roast together with wedges of lime.

Spread a little paté on each piece of bread and place the partridge on top. Serve with roast potatoes, salad and redcurrant jelly.

Serving Suggestion

Serve with:
roast potatoes
rocket salad
redcurrant jelly, cranberry jelly or salsa.
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