This super flavorful recipe for crisp, salty partridge with a creamy, slightly sweet sauce is a really delicious way to make the most of partridge and some fresh autumnal produce.
- 2 small partridge, oven ready
- 2 leeks
- 250ml dry cider
- 125g bacon
- 2 tbsp. each butter and oil
- 2 bay leaves, 2 thyme sprigs, 2 rosemary sprigs and 2 garlic cloves
- 500ml chicken stock
- 2 tbsp. whisky
- 500ml double cream
- Salt and pepper
Slice the leeks in half lengthways, then in half lengthways again and finely dice. Finely dice the bacon. Crush the garlic cloves.
Place one bay leaf, 1 thyme sprig, 1 rosemary sprig and 1 garlic clove inside each bird and season well inside and out.
Fry the bacon in a large casserole dish until it releases oils and turns slightly golden. Remove from the pan and set to one side. Add the partridge and fry until golden on all sides, then remove from the pan and set to one side. Add the bacon back to the pan, along with the butter, oil and leeks and fry gently over a low heat until the leeks turn soft and golden.
Add the stock and whisky, stir well and bring to a simmer. Add the partridge to the pot. Cover with a lid and cook in a 200C oven for 20 minutes or until the juices run clear.
Take out of the oven and leave the whole pot to rest for 10 minutes under foil. Take the partridge out and put under foil, then add half the cream to the sauce and boil for a couple of minutes until thick. Whip the rest of the cream into soft peaks, then gently fold into the rest of the sauce. Season with salt and pepper.
Serve the partridges with the sauce spooned over.