my true love gave to me
a partridge in a pear tree"
English Carol thought to be of French origin first published in England in 1780
As the song would seem to gleefully and repetitiously suggest one of the tastiest game birds is undoubtedly partridge but thankfully we don't have to wait until the twelve days of Christmas to cook and enjoy it. We are currently right in the middle of the game season and a few days ago we featured pheasant where we also detailed this type of "pot roasting".
Having attempted to oven roast game on numerous occasions in the past and failing miserably to achieve the optimum goal of a tender, moist and succulent meat we think this cooking method successfully ensures the best balance of the finished product.
Here the accompanying jus we suggest is slightly sweet, rich and fruity and is the perfect partner for the gamy taste of the fowl.
2 Oven ready partridges
1 Carrot chopped
2 Sticks celery chopped
1 Small onion chopped
3 Cloves Garlic chopped
2 Tsps Chilli paste
2 Bay leaves
1 Sprig rosemary
Seasoning
Butter
Olive oil
300 mls White wine
Jus
2 Tbsps black current jam
Dash Worcester Sauce
Dash Tobasco
Juice of one orange
Butter
Tsp sugar
Seasoning
Method
Check the fowl for shot and remove. Pour a little olive oil and a melt a knob of butter in a small casserole dish (one which will accommodate the birds snugly). Brown off the birds all round (this will be the only chance to give them a pleasing golden colour). Remove and set aside. Place the onion and garlic in the dish and gently cook for a few minutes before adding the remainder of the vegetables and the chilli paste. Cook for a further few minutes then sit the birds on top of the vegetables and pour the wine into the dish. It should come to well up the sides of the birds ( the snug fit should make this easier). Cover and kick start the wet roasting by warming the wine on the hop before placing in a pre-heated oven at 200 C. Cook for about 45 to 50 minutes then remove from the oven and allow the partridges to rest for 10 - 15 minutes. Drain the juices into a pan and reduce to about about a third. Add the orange juice, butter, jam, Worcestershire sauce and Tobasco and season to taste.
To serve place a spoonful of the vegetables in the centre of a large dinner plate, half each bird and arrange on top. Pour a generous amount of jus over.
Posted by incredibly fed
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