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A young partridge, about 700g (1½ lb) Strips of fat pork to cover A knob of butter salt and pepper A slice of toast |
Gluten-free1 Low-carb Egg-free Nut-free Sugar-free 1. without toast |
Roast young birds only, older birds are more suitable for casseroles. A young bird should have smooth, pliable legs and a plump breast.
Partridge should be hung for 7-10 days before plucking and drawing, to tenderise and flavour the flesh. When the breast feathers can be plucked out easily, the bird is mature enough to eat. Alternatively, you may be able to buy an oven-ready bird.
The usual size for a young bird is about 700g (1½ lb), which will serve one person. For this reason, partridges are usually cooked in pairs - called a 'brace'.
Pre-heat the oven to 200º C (400º F, gas mark 6).
Cover the bird with strips of pork fat, season and put a knob of butter inside the body cavity.
Lay the bird on top of a slice of toast placed in a roasting tin.
Roast for 15-30 minutes, basting frequently.
Remove pork fat and cook for a further 15 minutes. Serve on baking toast (except for gluten-free diet).
Traditional accompaniments are watercress, Game chips and Bread Sauce‡.
‡ not suitable for gluten-free or dairy-free diets
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