This simple partridge dish makes for soft, tender partridge with salty parma ham and sweet roasted onion. Shred the partridge before serving and serve with a tasty gravy.
- 2 x medium partridges, backbone removed, oven ready
- 1 large onion
- 2 tbsp. butter
- 150g smoked parma ham
- Salt and pepper
Preheat the oven to 200C. Finely dice the onion.
Rub the outside of each partridge with half the butter, then put the rest of the butter inside the birds. Put half of the onion inside each bird. Season inside and out.
Wrap the birds in the parma ham. Place into a roasting tin and cook for 30 minutes, until the partridge is golden and the juices run clear.