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Partridge

A greyish-brown game bird widespread in Europe

and the Middle East weighing about 450 g a

2 to 4 months and serving 1 person. 

Barded and roasted at 200°C for 1 to 2 hours.

They come in two varieties grey legged and red legged

The shooting season is the 1st September to 1st February,

and the hanging time 3 to 5 days
 
Roast Partridge With Squash And Onions
Even mildly flavoured game like partridge is enhanced by the natural sweetness of winter squash and roasted red onions. Cut into chunks, the squash will cook to a mealy softness in about the same time as the partridge. Onions need a head start - 10 minutes in boiling water does the trick nicely.
Ingredients Method
  • 85g butter
  • 4 partridge
  • salt and freshly ground black pepper
  • sprigs of parsley, thyme and rosemary
  • 6 rashers streaky bacon , halved
  • 2 red onions
  • 900g winter squash, derinded, deseeded and cut into 2cm to 3cm chunks
  • 1 generous glass of dry white wine
 Put about 7g butter inside each partridge and smear another 7g over the breast of each. Season with salt and pepper, then cover the breasts with strips of bacon. Sit in a greased roasting tin or oven-proof dish, tucking the herbs around them.

Boil the onions for 10 minutes in their skins. Run under the cold tap and drain well. Skin and then cut into quarters, slicing from stalk to root-end. Place around the partridges, together with the squash. Pour over the white wine, season with salt and pepper and dot the remaining butter over the vegetables. Roast at 200ºC (Gas Mark 6) for 35-45 minutes, basting birds and vegetables occasionally with the pan juices. If it looks on the dry side, add another splash of wine or water. Once cooked, turn off the heat and let the partridge sit in the warm oven, with the door slightly ajar, for 5-10 minutes before serving.

Serves: 4

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