In this recipe, partridges are marinated for 24 hours in orange juice, extra-virgin olive oil and fresh sage, then roasted with garlic and butter before being served with the reduced marinade. Delish!
- 4 small partridges, backbone removed, breastbone removed, flattened
- 4 crushed garlic cloves
- 4 tbsp. butter
- 235ml orange juice
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. freshly chopped sage leaves
- Salt and pepper
Whisk the orange juice, oil, sage and a good pinch of salt and pepper together. Pour over the partridges and turn them in the marinade so they are coated. Cover and put into the fridge for 24 hours.
Heat the oven to 200C. Put the partridges into a roasting tin breast side up. Smear the breasts with 1 tbsp. butter each and put 1 clove of garlic inside each bird. Season inside and out. Pour a little of the marinade into the bottom of the tin.
Roast for 15 minutes, then pour over the rest of the marinade and baste the birds. Roast for another 10-15 minutes, basting halfway through, until the birds are cooked.
Pour the basting juices and the marinade into a saucepan and boil until slightly thickened. Serve over the birds.