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Roast partridge with cranberry and red wine gravy
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A special, seasonal alternative to a roast chicken, these partridge require very little preparation and are quick to cook.
2 x 270g Waitrose Partridge topped with bacon (in the chilled poultry section, when in season, usually between October - January.)
½ small onion, finely chopped
2 sprigs fresh rosemary
1 tbsp cranberry jelly
100ml red wine
Small game birds are very lean and dry out quickly if overcooked, so don’t leave them in the oven for too long. As soon as the juices run clear, the birds are ready.
To make celeriac mash for 2-4 people, boil half a celeriac (about 375g) and 250g floury potatoes, peeled and chopped into chunks, in boiling water until tender. Drain and return to the pan. Add 15g butter, season and mash well.
Typical values per serving:
This recipe was first published in September 2008.