Roast Partridge with Wild Mushrooms and Autumn Greens

Name: Roast Partridge with Wild Mushrooms and Autumn Greens
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; 4 oven-ready partridges; 200-250 g wild mushrooms, cleaned and cut into even-sized pieces, or left whole if chanterelles; 1 small head of greens, such as sprout tops or Savoy cabbage, woody stalks removed and cut into even-sized pieces; about 100 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Partridge is a mild-flavoured game bird, which often suits those who would normally steer clear of game. Earthy ceps and tender autumn leaves complete the dish.

Ingredients

4 oven-ready partridges
salt and freshly ground black pepper
about 100 g butter

Europe
United Kingdom
Main course
Gluten-free
September
Autumn

Method

Preheat the oven to 220°C/gas 7. Season the partridges inside and out with salt and pepper and rub with butter. Place the birds in a roasting tray, in which they fit snugly, and cook for