Delicious honey roast partridge with seasonal root vegetables.
For the glaze/sauce
- 250m dry cider
- 1 concentrated stock portion – Knorr Stock Pot or similar
- 2 tbsp regular runny honey
- 1 tbsp truffle honey if available – or add another tbsp regular honey
To make the pan juices into gravy
- 100 ml dry cider
- 250 ml water combined with one concentrated stock portion
- 1 small tbsp cornflour
For the birds
- 2 Wild and Game partridges
- 8 strips cooking pancetta
- Olive oil
For the vegetables
- 800g mixed chopped root vegetables – eg. sweet potato, parsnip, butternut squash, potato
- 2 tablespoons olive oil
- salt and pepper
- 1 tbsp truffle honey or regular honey
- Combine all the sauce ingredients and simmer gently for about 15 minutes.
- Toss the vegetables in the olive oil and roast at 200 degrees centigrade (gas mark 6)
for 25-30 minutes depending on how small they are chopped.
- After 25-30 minutes toss the vegetables in the honey and put back in the oven for 10
- About 25 minutes before the vegetables have finished cooking, fry the birds in the
olive oil for a few minutes until browned.
- Take the birds out of the pan and wrap in pancetta.
- Put them in a small roasting tin and pour over the glaze.
- Cook the birds for 15-20 minutes, opening the over and basting them with the glaze
every five minutes.
- Check the birds are cooked by piercing them with a skewer between the leg to see if
the juices run clear. When they do, take the birds out and transfer to a plate to rest.
- Pour the pan juices into a saucepan and add the stock portion, cider and water. Mix
the cornflour with water, pour it in and stir until thickened. Cook for a few minutes.
- Serve the birds with the sauce and vegetables.