Roast Partridge (Ashburton Cookery School)
This uses the whole bird and should be served with the breast slightly pink.
2 oven ready red leg partridge
sprigs of thyme
2 bay leaves, salt pepper and corn oil
1. Pre-heat the oven to 220*C
2. Prepare the partridge by putting the butter into the chest cavity with the thyme and bay leaf.
3. Season the bird with salt and pepper, and colour lightly in a hot frying pan with corn oil.
4. Place the frying pan in the oven with the bird on its back to start with.
5. After 5 mins turn the bird onto the thickest part of its breast and cook for a further 2 minutes.
6. Remove the bird from the oven and rest for a minimum of 5 minutes. The bird should still be undercooked and rare at this point.
7. Remove the breast, legs and thigh bone and put to one side. To re-heat the bird and finish cooking, gently heat a frying pan with a little butter and place the breast and legs skin side down, baste the exposed flesh with a little butter then cover with tin foil then into the oven for 2 minutes at 200*C.
8. The bird should still be slightly pink and moist when served.
*All bones should be kept for the Sauternes sauce.
The partridge can be served with whatever vegetables you choose. In this case it was served with creamed Salsify, Green Bean, Shallot and Truffle Salad. (Delicious)