Pot-Roast Partridges

Name: Pot-Roast Partridges
Yield: Serves 4
Ingredients: 4 oven-ready partridges; 4 curls of orange zest, taken from 1 orange; 4 curls of orange zest, taken from 1 orange; 4 bay leaves; 4 sprigs of thyme; 4 tablespoons cognac or brandy salt; 4 tablespoons cognac or brandy salt; 50 g (2 oz) butter; 4 tablespoons cognac or brandy salt; 75 mls (⅛ pint) good dry white wine or vermouth; pepper; 75 mls (⅛ pint) good dry white wine or vermouth

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Partridges are usually very tasty in November/December, and this next recipe makes a good dinner-party main course. So, too, does the previous, more rustic recipe.

Ingredients

4 oven-ready partridges
4 bay leaves
4 sprigs of thyme

Dinner
Main course
December
November
Gluten-free

Method

If necessary, untruss the birds and remove the barding fat. Put a bay leaf, a sprig of thyme and a piece of orange zest in the cavity of each bird. Rub them all over with orange juice, and rub the butter over the breasts.

In a heavy casserole, brown the birds all over, and then flame with the cognac or brandy. Season lightly, and then pour in the wine. Bring to the boil, cover the casse