Roast Partridge in a Sage & Cider Sauce

Tonight was my first time eating and cooking Partridge and it did not disappoint. Really succulent and flavoursome, the sauce really compliments the dish.

Thanks to Castle Game – Scotland – Ltd for the birds. If you can source these from your gamedealer, give it a shot and let me know.

Recipe is below:

Roast Partridge in a Sage & Cider sauce

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Ingredients

2 oven-ready partridges

1 bunch of sage

1 bunch of thyme sprigs

1 garlic bulb, halved around its circumference

1 tablespoon extra-virgin olive oil

2 large knobs of butter

100ml cider

150ml double cream

1 teaspoon Dijon mustard

salt and freshly ground black pepper

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Heat oven to 200°C

Place partridges in a small roasting tray, tuck the herbs in and around the birds.Add two halves of the garlic bulb, season well with salt/ pepper. Drizzle oil over the birds,place a knob of butter on top of each, then put the roasting tray in the oven for 20-25 mins til golden brown

Remove the tray from the oven, remove the birds to a clean plate, place them upside down and let them rest somewhere warm. Place the roasting tray directly over a medium heat.For the sauce, add the cider and bring the contents of the tray to the boil then stir in the cream/mustard and simmer gently for about 5 minutes until the sauce thickens. Season the sauce with salt/ pepper. Plate up your birds and pour your cider and sage sauce over them, serve with wilted greens and buttery mash.

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