Pot Roast Partridge with Cider, Garlic and Redcurrant Recipe
A delicious homely pot-roast partridge meal you and your family will love.
2 Wild and Game partridges
A glug of olive oil
A small knob of butter
300 ml dry cider
250ml chicken stock
1 tsp minced garlic
1 rasher of bacon, chopped
3 tsp fresh thyme leaves
1 tbsp redcurrant jelly
1 large echalion shallot, finely diced
2 tbsp creme fraiche
1 tsp sea salt
Pepper to taste
2 tbsp cornflour
1. Preheat the oven to 220 degrees centigrade/gas mark 7
2. Heat the oil and butter in a hob and oven-proof lidded cooking pot.
3. Fry the partridges until browned. Remove and set aside.
4. Add the shallot and bacon cook until the shallot is soft.
5. Add the garlic and thyme and cook for 30 seconds.
6. Add the cider, stock, and redcurrant jelly. Heat until bubbling.
7. Add the partridges.
8. Put the lid on and place in the oven for 20-25 minutes until the partridges are cooked (to check, place a skewer between the leg and the breast and the juices should run clear).
9. Remove from the oven. Remove the partridges and stir the crème fraiche into the pot.
10. Mix the cornflour with cold water and stir into the pot.
11. Heat gently until thickened. Add the salt, and pepper to taste.
12. Serve the partridges with vegetables of your choice and lots of the sauce.