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Traditional Roast Partridge

Traditional Roast Partridge is a traditional British recipe for a classic trussed wild partridge moistened with butter and bacon fat that's roasted in the traditional manner. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Roast Partridge.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

2

Rating: 4.5 star rating

Tags : Game RecipesFowl RecipesBritish Recipes


Ingredients:

2 partridges, cleaned and prepared (reserve the livers)
salt and freshly-ground black pepper, to taste
1 tbsp butter
bacon fat

Method:

Wash and dry the partridge thoroughly then season inside and out with salt and black pepper then replace the liver and add half the butter, each, to the body cavity. Truss the birds then cover the breasts with bacon fat before placing in a roasting tin. Transfer to an oven pre-heated to 220°C and roast for 10 minutes then reduce the oven temperature to 200°C and cook for a further 10 to 20 minutes (depending on the size of the birds — partridge should be cooked thoroughly).

Halve the birds and serve one half per portion accompanied by fried crumbs, game chips, gravy (or orange sauce, Breads and lemon quarters.