Pot Roast Partridge
- 2 oven ready partridges
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 4 juniper berries, crushed
- 125ml (1/2 cup) dry cider
- 125 ml (1/2 cup) chicken stock
- 1/2 savoy cabbage, hard stem removed and sliced finely
- 1 large carrot, sliced into batons
- 2 slices of bacon rashers
- salt and freshly ground black pepper
- Preheat oven to 200˚C/180˚C Fan/400˚F.
- Rinse and dry the partridges, removing any odd feather left.
- Season all over with the salt, pepper and the juniper berries.
- Heat half the butter (1 Tbsp) and all the olive oil in on fairly high heat in an ovenproof casserole dish.
- Brown the birds all over, about 1 minute each side, that includes the sides of the birds.
- Take the birds out on to a plate and keep them warm, close at hand.
- Reduce heat to medium and fry the onions for about a minute. If there is no fat left, add a tsp or two more of olive oil but you should be ok.
- Add the garlic and carrots sticks and cook for another minute.
- Add the cider and stock and bring to boil.
- Add the cabbage and press down slightly, just to moisten the cabbage leaves.
- Place the birds comfortably over the vegetable bed. Place some butter on top of each bird (the second Tbsp). Place the bacon rashers over the birds.
- Cover and roast for 15 minutes.
- Remove the lid and cook for another 5 minutes, after basting with the liquid.
- When done, take it out of the oven, cover and let rest for 5 minutes before serving, accompanied with the vegetables and spoon the juices all over.
- Category: Main Course
- Cuisine: British