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Pot Roast Partridge

Pot Roast Partridge

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


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


  1. Preheat oven to 200˚C/180˚C Fan/400˚F.
  2. Rinse and dry the partridges, removing any odd feather left.
  3. Season all over with the salt, pepper and the juniper berries.
  4. Heat half the butter (1 Tbsp) and all the olive oil in on fairly high heat in an ovenproof casserole dish.
  5. Brown the birds all over, about 1 minute each side, that includes the sides of the birds.
  6. Take the birds out on to a plate and keep them warm, close at hand.
  7. 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.
  8. Add the garlic and carrots sticks and cook for another minute.
  9. Add the cider and stock and bring to boil.
  10. Add the cabbage and press down slightly, just to moisten the cabbage leaves.
  11. 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.
  12. Cover and roast for 15 minutes.
  13. Remove the lid and cook for another 5 minutes, after basting with the liquid.
  14. 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