This easy peasy partridge dish is a great alternative to a more traditional Sunday roast, such as roasted chicken. Serve with all the trimmings - mash, roasties, vegetables and Yorkshire puds.
- 2 small partridges, backbone removed, ready to cook
- 6 slices bacon
- 1 onion
- 1 sprig rosemary, leaves removed
- 3 tbsp. butter
- 2 tbsp. cranberry sauce
- 100ml red wine
- 100ml chicken stock
Preheat oven to 200C. Finely dice the bacon and onion and mix together. Pull the skin gently away from the partridges, then ease the bacon and onion mixture between the flesh and the skin.
Finely dice the rosemary leaves. Sprinkle inside and outside of the birds. Season well inside and out. Put into a roasting tin. Smear the birds with 2 tbsp. of the butter.
Bake the birds for 30-40 minutes until the juices run clear, or according to the instructions on the packet. Remove from the pan and leave to rest under foil.
Place the roasting tin onto the hob on a low heat. Stir in the rest of the butter, cranberry sauce, red wine and chicken stock. Season well. Add an ice cube and move it around to remove most of the fat. Remove, heat the sauce until bubbling, then put through a sieve into a gravy jug to serve.