A lovely way to serve roast partridge from Sophie Grigson’s ” Meat Course”. Make sure you keep the birds well basted throughout the cooking time to prevent them drying out.
Ingredients
- 40 g butter
- 2 small partridges
- 1 tbsp oil
- 4 shallots peeled and halved
- 2 pears whole, cored but not peeled
- 1 tbsp currants
- 2 tsps redcurrant jelly
- a grating nutmeg
- 300 ml perry or cider
- 2 juniper berries coarsely crushed
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Rub 15g of the butter over the breast of each partridge. Season with salt and pepper then place in a roasting tin.
- Heat the oil over a high heat and fry the shallot halves until they are thoroughly browned all over and beginning to soften . Set aside. Score a thin line around the girth of each pear through the skin only.
- Mix the currants with the jelly, the remaining butter and a sprinkling of nutmeg and pepper then stuff into the pears. Stand the pears in a dish and pour the perry or cider around them . Tuck in the shallots and juniper berries.
- Cover with a dome of foil and roast the pears in the oven for 30 minutes. Remove the foil and increase the heat to 240 C, 220 Fan, Gas 9.
- Add the partridges to the oven and roast for 25-30 minutes, basting frequently with their juices and a spoonful or two from the pears. Check the pears occasionally to make sure they don't overcook.
- Serve the partridges surrounded by the pears and shallots. Strain the juices from both dishes and mix to serve as a thin gravy, seasoning with salt and pepper.
Share this Recipe
Powered byWP Ultimate Recipe