Using partridge as a healthier alternative to chicken, this creamy risotto will soon become a firm favourite.
Spreading butter and olive oil over partridges, along with streaky bacon, ensures the delicate meat remains tender and moist during roasting while adding thyme and juniper berries to the cavity adds another layer of flavour.
- Prep Time: 10 minutes
- Cook time: 30 minutes
- Serves: 4 people
- 4 whole partridges (one per person), ready prepared
- 4 sprigs fresh thyme plus a few leaves
- 12 juniper berries
- salt and freshly ground pepper
- 8 slices streaky bacon
- mix of butter, olive oil
- selection of wild & exotic mushrooms
- olive oil
- Pre heat the oven to 200ºC/400ºF/Gas Mark 6.
- Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Tie the legs together with some string before cooking.
- Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.
- Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and sauté a selection of wild mushrooms in season. .
- Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice, braised cabbage and mashed potato.
Thank you to Game-to-eat for sharing this recipe with us.
Lime is a surprising partner for partridge but the two flavours complement each other beautifully.