zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast Partridge with Cranberry and Red Wine Gravy

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roast Partridge with Cranberry and Red Wine Gravy

    A great alternative to a roast chicken, these partridge require very little preparation and are quick to cook.

    • Nut Free
    • Preparation time: 25 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 2

    Ingredients

    • 2 x 270g Waitrose Partridge topped with bacon (find in the chilled poultry section)
    • ½ small onion, finely chopped
    • 2 sprigs fresh rosemary
    • 20g butter
    • 1 tbsp cranberry jelly
    • 100ml red wine

    Method

    1. Preheat the oven to 200°C, gas mark 6. Remove the bacon from the partridges and finely chop, then mix with the onion. Rinse the birds and pat dry using kitchen paper.
    2. Using your fingers, loosen the skin from the breast meat and pack the bacon and onion under the skin of the birds. Place the partridges in a non-stick roasting tin.
    3. Tuck the rosemary sprigs inside the birds and dot them with half of the butter. Roast for 40 minutes, or until cooked and the juices run clear (see Cook’s tips).
    4. Transfer the partridges to serving plates and keep warm. Pour the juices from the roasting tin into a small saucepan. Add the cranberry jelly and wine to the pan juices with the remaining butter and a little seasoning. Cook over a gentle heat, stirring until the jelly has dissolved, and the sauce is bubbling and has reduced slightly. Strain through a sieve and serve in a jug alongside the partridges, with a pile of celeriac mash (see Cook's tips) and seasonal vegetables.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Small game birds are very lean and dry out quickly if overcooked, so don’t leave them in the oven for too long. To make celeriac mash, 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.

    Comments

    Average user rating

    3 stars

    Glossary