Game: Recipes for Game

Roasted Partridge

Roasted Partridge with garlic jus and spinach with nutmeg

How many it serves: 1
Preparation time:10-20mins
Category : Game
Type: Game

Ingredients

• For the partridge
• 1 oven-ready partridge
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 150/5fl oz water
• ½ chicken stock cube
• 2 garlic cloves, sliced
• 50ml/2fl oz white wine
• 1 tbsp butter

Recipe Steps

1. Preheat the oven to 200C/400F/Gas 6.
   
2. For the partridge, season the partridge all over with salt and freshly ground black pepper.
   
3. Heat the oil in an ovenproof frying pan and fry the partridge on all sides until golden-brown
   
4. Transfer the pan to the oven and roast for about 15-20 minutes, or until completely cooked through (the juices will run clear when the thigh is pierced at its thickest part with a skewer.)
   
5. . Remove from the oven and remove both legs and breast from the partridge using a pair of scissors, reserving the carcass. Place the partridge legs and breast onto a plate and cover with foil while you make the sauce.
   
6. Place the partridge carcass, water, stock cube, garlic and white wine into a saucepan and bring to the boil. Simmer until the volume is reduced by half.
   
7. Strain the mixture through a sieve into a clean saucepan over a gentle heat. Add the butter and stir until the sauce is slightly thickened.
   
8. For the spinach, heat the butter in a frying pan, add the blanched spinach and fry for a few minutes. Season, to taste, with salt and freshly ground black pepper and grate over a little nutmeg.
   
9. To serve, place the spinach onto a serving plate, top with the partridge and drizzle over the sauce.
   

The Butchers Kitchen at Aldens