Pot-Roast Partridge

Name: Pot-Roast Partridge
Yield: Serves 1
Ingredients: 1 oz / 30 g butter, softened; freshly ground black pepper; 1 partridge; ½ tbsp finely chopped herbs; salt; 1 tbsp port, vermouth or good red wine; 1 tbsp port, vermouth or good red wine; 1 tsp brandy; 1 tbsp port, vermouth or good red wine; 1 tsp fruit jelly

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This recipe can simply he multiplied by the number you wish to serve. One partridge serves one person.

Ingredients

1 oz / 30 g butter, softened
½ tbsp finely chopped herbs

Main course

Method

Mix the butter, herbs and seasoning. Smear some over the partridge breast, and put the rest inside the cavity. Heat a little more butter in an ovenproof saucepan or flameproof casserole, and fry the bird all over until nicely browned. Pour on the brandy and set alight. Add the port, vermouth or wine. Cover with a lid or foil, and cook in a preheated oven at