Name: Roast Partridge with Bread Sauce
Cuisine: British
Ingredients: salt and freshly ground black pepper; vegetable oil for deep-frying; 3 large clean parsnips; 200 ml Chicken Stock; 8 grey-legged English partridges, oven-ready; 200 ml Dark Meat Stock; 100 ml red wine; 50 g butter

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

The best partridge is the English grey-legged: it has a richer, more delicate flavour than the French or red-legged partridge, which is slightly bigger. Partridges must be eaten within a week of being shot and not hung too long or they become gamey and the delicate flavour is lost.

Ingredients

vegetable oil for deep-frying
3 large clean parsnips
200 ml Dark Meat Stock</

Method

Pre-heat the oven to 240°C/gas mark 9. Heat some oil to 180°C in a deep-fat fryer. Top and tail the parsnips, leaving the skin on, unless it’s very brown, and with a sharp mandolin (a slicing contraption with a very sharp blade - the Japanese ones are the best) slice them as thinly as

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Roast Partridge with Bread Sauce

Ingredients

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