The spicy stuffing in this recipe helps to really bring out the gamey flavours of the partridge, and the slightly sweet gravy is a delicious addition to the recipe. Serve with some crunchy roast potatoes.
- 6 partridges, backbone removed, ready to cook
- 12 rashers streaky smoked bacon
- 150g chorizo
- 4 tbsp. butter
- 1 onion
- 3 garlic cloves
- 200g fresh breadcrumbs
- Small handful freshly chopped parsley
- Juice and zest of 1 lemon
- 2 tbsp. corn flour mixed with 2 tbsp. water
- 300ml red wine
- 600ml chicken stock
- 1 tbsp. redcurrant jelly
Finely dice the onion. Mince the garlic cloves. Finely dice the chorizo, removing the skin if needed. Heat the butter in a large frying pan. Fry the onions until golden brown and sweet, then add the chorizo and fry until it starts to turn crisp and release oils. Stir in the garlic and fry for a couple of minutes. Leave to cool and stir in the breadcrumbs, parsley, lemon juice and zest.
Use the stuffing to stuff the birds. Put into a deep baking tin. Drizzle with oil and roast in a 180C oven for 10 minutes. Arrange two bacon rashers on top of each bird, then roast for another 20 minutes until golden. Remove from the pan and cover with foil.
Put the baking tin on the hob over a medium heat. Stir the corn flour mixture into the fat left in the pan. Gradually whisk in the red wine and bubble for a minute or two, then add the chicken stock and redcurrant jelly. Simmer gently until the jelly dissolves and before serving, pour the gravy through a sieve.