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
- Preheat the oven to 200C/400F/Gas 6.
- For the partridge, season the partridge all over with salt and freshly ground black pepper.
- Heat the oil in an ovenproof frying pan and fry the partridge on all sides until golden-brown
- 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.)
- . 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.
- 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.
- 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.
- 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.
- To serve, place the spinach onto a serving plate, top with the partridge and drizzle over the sauce.
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