Pot-Roast Partridges

Name: Pot-Roast Partridges
Yield: Serves 4
Ingredients: 4 oven-ready partridges; 4 bay leaves; 4 sprigs of thyme; 4 curls of orange zest, taken from 1 orange; 4 tablespoons cognac or brandy salt; 50 g (2 oz) butter; 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

Main course
Dinner
Gluten-free
November
December

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

Part of

Game

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