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Roast Partridge

chef.tim.lee's picture
Ingredients
  Softened butter 6 Tablespoon
  Lemon 1 , juiced
  Salt To Taste
  Freshly ground black pepper To Taste
  Young partridge 6 Pound (6 Pieces)
  Bacon slices 6
  Bread croutons 6 (Big Enough To Serve As Base For Partridge)
  Clarified butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Cayenne pepper To Taste
  Watercress 1
  Red currant jelly 1 Tablespoon
Directions

MAKING
1 In a mixing bowl, combine lemon juice and softened butter. Add salt and pepper to taste.
2 Stuff the birds with this mixture and tie a thin slice of bacon over the breast of each bird.
3 Roast at 425 degrees farenheit in the oven for 20 to 25 minutes.
4 When the birds are half done, remove the livers.
5 Mash the livers slightly.
6 In a pan, place the livers to cook with partridge.
7 Just before serving: In a pan, add a little clarified butter and olive oil and fry the crouton until golden.
8 Spread the mashed livers and crusty bits from pan on to the croutons and season with salt and cayenne.
9 Remove the bacon and string from the bird and place one bird on each crouton.

SERVING
10 Arrange on a heated serving dish and garnish with watercress. Serve with red currant jelly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
8

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