Roast Partridge with Bread Sauce

Preparation info
    • Difficulty


Appears in

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.


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


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